Pulled Pork Sandwiches

Directions

1. 1
   If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box.
2. 2
   Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.
3. 3
   Rub the pork
4. 4
   Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl.
5. 5
   Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork.
6. 6
   Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day.
7. 7
   (Reserve the remaining barbecue seasoning.)
8. 8
   Prepare the wood chips
9. 9
   Soak 6 cups wood chips in water, about 15 minutes, then drain.
10. 10
    Don't oversoak, or the wood will snuff out the fire.
11. 11
    Light the grill
12. 12
    Fill a smoker or kettle grill with charcoal and light.
13. 13
    (Pat uses lighter fluid; you can also use a chimney starter.)
14. 14
    When the coals are mostly white, spread them out with tongs.
15. 15
    Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill).
16. 16
    The temperature of the grill should be about 275 degrees F.
17. 17
    Cook the pork.
18. 18
    Place the pork fat-side down on a rack in the smoker or on the grill.
19. 19
    Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.
20. 20
    Feed the grill
21. 21
    As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.
22. 22
    Make the sauce
23. 23
    Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat.
24. 24
    Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours.
25. 25
    Let cool, then reheat on the grill when ready to use.
26. 26
    Shred the pork
27. 27
    Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle.
28. 28
    Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.
29. 29
    Make the sandwiches
30. 30
    Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops.
31. 31
    The best sandwich ever!