Smoked Pulled Pork Sandwiches with Honey Barbecue Sauce
Recipe courtesy of the National Honey Board
1/4 cup sugar
1 tablespoon chili powder
2 teaspoons paprika
1-1/2 teaspoons seasoned garlic salt
1-1/2 teaspoons garlic powder
1-1/4 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1 bone-in pork shoulder roast (4 pounds)
2 cups hickory chips
1 cup water
1-1/2 cups BBQ sauce
1-1/2 cups honey
1 cup ketchup
Chopped jalapenos, optional
Chopped onions, optional
Chopped pickles, optional
To make Pork Rub: Stir together sugar, chili powder, paprika, seasoned salt, garlic powder, onion powder, salt, cumin, pepper and cayenne pepper.
Massage Pork Rub over surface of pork and let stand 30 minutes.
Soak hickory chips in water; drain well. Wrap chips in foil; punch holes in foil and place on top of gas grill set on high. When chips begin to smoke, place pork on grill and cook until well browned on all sides with lid closed, about 30-45 minutes.
Heat oven to 300 degrees F.
Remove pork from grill and place in turkey-size oven bag set in large, shallow baking dish. Add water and seal well; pierce bag several times with small knife. Cook 3-3 1/2 hours, or until meat is tender and pork bone can be removed easily. Remove from oven. Remove bone and set aside until cool enough to handle.
Shred meat into small pieces, removing fat. Add juices from cooking bag, skimming off excess fat.
In separate saucepan, stir together barbecue sauce, honey and ketchup, cooking until hot and honey has dissolved. Stir most of sauce into shredded pork and mix well.
Serve on rolls and drizzle with remaining sauce. Top with jalapenos, onions and pickles, if desired.