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1
Place the pork in a baking dish.
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2
In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne.
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3
Rub the seasoning proportionately over the pork to coat.
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4
Cover with plastic and chill at least 4 hrs or possibly overnight.
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5
Preheat an oven or possibly smoker to 225 degrees.
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6
Bring the pork to room temperature and place in a roasting pan, fat-side up.
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7
Slow cook in the oven, basting with the Wet Mop
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8
Basting Sauce every 45 min, till tender and the internal temperature reaches 160 degrees.
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9
(The cooking should take about 6 to 7 hrs.)
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10
Remove from the oven and let rest for 20 to 30 min.
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11
With a knife and fork or possibly two forks, pull the meat apart into small slices or possibly chunks.
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12
Toss with the barbecue sauce, to taste, and divide among the hamburger buns.
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13
Top with the Kicked Up Cole Slaw.
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14
Serve with the Fried Pickles and additional Barbecue Sauce on the side.
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15
Wet Mop Basting Sauce: The night before you cook the pork, combine all the ingredients in a large bowl and whisk well.
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16
Chill and let the flavors blend overnight.
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17
(Makes 2 1/4 cup.)
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18
Barbecue Sauce: In a bowl, combine all the ingredients and whisk well to dissolve the sugar.
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19
Place in a squeeze bottle and dress the pulled pork sandwiches to taste.
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20
(
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21
Kicked Up Cole Slaw: In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.
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22
In a large bowl, combine the remaining ingredients.
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23
Toss with the dressing till proportionately coated.
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24
Adjust seasoning, to taste.
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25
Place in the refrigerator, covered, to refrigerateslightly before serving.
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26
(Makes 8 servings)
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27
Fried Pickles: Drain the pickles in a colander, then spread on paper towels to drain completely.
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28
Combine the buttermilk and warm sauce in a bowl.
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29
In a separate bowl, combine the flour, cornmeal, and 2 Tbsp.
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30
of Essence.
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31
Heat the oil in a medium pot to 350 degrees.
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32
Submerge the pickles in batches in the buttermilk, then dip into the flour mix, tossing to proportionately coat.
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33
Shake in a strainer to remove any excess batter.
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34
Add in to the oil in batches, turning, till golden and crisp, about 2 min.
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35
Drain on paper towels, and season with Essence and salt, to taste.
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36
Repeat with the remaining ingredients.
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37
Serve warm.
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38
This recipe yields 8 sandwiches.
