BBQ Pulled Pork and Cole Slaw Sandwich

Ingredients

• 5-6 lbs pork butt
• 4 tablespoons cumin
• 4 tablespoons thyme
• 4 tablespoons garlic powder
• 4 tablespoons black pepper, freshly ground
• 2 tablespoons cayenne pepper
• 2 tablespoons salt
• 2 tablespoons curry powder
• 1 tablespoon onion powder
• 1 head cabbage, shredded
• 1/4 cup carrot, shredded
• 2 tablespoons minced onions
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup buttermilk
• 1/2 cup mayonnaise
• 1 1/2 tablespoons white vinegar
• 2 1/2 tablespoons lemon juice

Directions

1. 1

   Submerse pork butt in a container of salty water. Place in refrigerator for 12 to 16 hours. Take pork butt out of water and pat dry. Discard brine.

2. 2

   Mix the cumin, thyme, garlic powder, black pepper, cayenne pepper, salt, curry powder, and onion power. Rub on each side of pork butt. Wrap in plastic wrap and refrigerate for 24 hours.

3. 3

   In the mean time make the cole slaw by combining the shredded cabbage, shredded carrots and minced onion. Combine the last seven ingredients and whisk. Stir into cabbage and refrigerate for 24 hours.

4. 4

   Place pork butt in oven heated to 250 degrees and cook until internal temperature reaches 190 degrees. About 10-12 hours. I start it before I go to bed.

5. 5

   Carefully take pork butt out of cooking vessel and place on a cutting board. Reserve pan drippings.

6. 6

   Cover with aluminum foil and let rest for 1/2 hour.

7. 7

   Shred pork by pulling it with two forks. Place in serving dish and pour pan drippings (some or all) on the pork.

8. 8

   Smack some pork on a bun, top it off with the cole slaw and enjoy.