Carolina Style Pulled Pork Sandwiches

Instructions

• Trim the pork shoulder by cutting away any larger chunks of fat.
• Season the pork shoulder with kosher salt. If you have the time, let the pork rest, with the salt, overnight.
• Combine all the ingredients for the coleslaw. Store it in the refrigerator until you're ready to serve.
• Use the snake method to prepare the kettle grill for Indirect, Low & Slow cooking. 
  Prepare the grill for indirect, low & slow cooking, 225°–275°F. Remove the grates from the indirect side of the grill and place a foil drip pan on the flavorizer bars, then fill with 4 cups of water. Replace the cooking grates over the drip pan.
  Set the grill to 250°F. Preheat the grill for at least 15 minutes and brush the grill grates clean.
• Place an aluminum foil pan in the center of the charcoal grate and fill halfway with water. Line the perimeter of the kettle with 2 rows of briquettes that circle ¾ of the way around, placing a 2nd row of 2 briquettes on top of the first row. Be sure that the briquettes are lined up vertically, and that all the briquettes are touching. 
  Place the wood chips in a smoker box over the lit burners. Preheat the grill until smoke appears and brush the grates clean.
  Place the pork on the grill, fat cap up, and cook with the lid closed for 1 hour.
• Place the wood chunks on top of the charcoal, toward the beginning of the snake. Light the snake with 8–10 lit briquettes and adjust the dampers to achieve a temperature of 225°–275°F 
  Place the pork on the grill, over the foil pan with the fat cap up, and cook with the lid closed for 1 hour.
  Combine all the ingredients for the sauce in a medium pot and bring to a rolling boil over medium-high heat. Set aside 1 cup of the sauce for serving.
• Place the pork on the grill, over the foil pan with the fat cap up, and cook with the lid closed for 1 hour.
  Combine all the ingredients for the sauce in a medium pot and bring to a rolling boil over medium-high heat. Set aside 1 cup of the sauce for serving.
  After the first hour of cooking, brush the pork with the remaining sauce, every hour, until the meat is a deep, reddish brown, begins to release its own moisture, and no longer needs basting, about 6 hours (see recipe tips).
• Combine all the ingredients for the sauce in a medium pot and bring to a rolling boil over medium-high heat. Set aside 1 cup of the sauce for serving.
  After the first hour of cooking, brush the pork with the remaining sauce, every hour, until the meat is a deep, reddish brown, begins to release its own moisture, and no longer needs basting, about 6 hours (see recipe tips).
  Remove the shoulder from the grill and wrap in a double layer of aluminum foil, being sure not to crimp the foil too tightly.
• After the first hour of cooking, brush the pork with the remaining sauce, every hour, until the meat is a deep, reddish brown, begins to release its own moisture, and no longer needs basting, about 6 hours (see recipe tips).
  Remove the shoulder from the grill and wrap in a double layer of aluminum foil, being sure not to crimp the foil too tightly.
  Return the shoulder to the grill and continue cooking until a probe slides through the meat with little resistance and the internal temperature is around 200°–202°F, 2–4 hours more. 
• Remove the shoulder from the grill and wrap in a double layer of aluminum foil, being sure not to crimp the foil too tightly.
  Return the shoulder to the grill and continue cooking until a probe slides through the meat with little resistance and the internal temperature is around 200°–202°F, 2–4 hours more. 
  Remove the shoulder from the grill. Open up the foil and let the steam escape. When the pork stops steaming, close the foil and transfer it to a cooler to rest until the internal temperature is 140°–150°F, 2–4 hours.
• Return the shoulder to the grill and continue cooking until a probe slides through the meat with little resistance and the internal temperature is around 200°–202°F, 2–4 hours more. 
  Remove the shoulder from the grill. Open up the foil and let the steam escape. When the pork stops steaming, close the foil and transfer it to a cooler to rest until the internal temperature is 140°–150°F, 2–4 hours.
  Just before serving, bring the remaining sauce to a boil. Pull or chop the pork into bite-size pieces and mix about ½ cup of the sauce into the pork.
• Remove the shoulder from the grill. Open up the foil and let the steam escape. When the pork stops steaming, close the foil and transfer it to a cooler to rest until the internal temperature is 140°–150°F, 2–4 hours.
  Just before serving, bring the remaining sauce to a boil. Pull or chop the pork into bite-size pieces and mix about ½ cup of the sauce into the pork.
  Build the sandwiches with some of the slaw and the remaining sauce on the side.
• Just before serving, bring the remaining sauce to a boil. Pull or chop the pork into bite-size pieces and mix about ½ cup of the sauce into the pork.
  Build the sandwiches with some of the slaw and the remaining sauce on the side.
• Build the sandwiches with some of the slaw and the remaining sauce on the side.