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1
For the dry rub: Mix together the sugar, chili powder, salt, cumin, paprika, garlic powder, onion powder, black pepper, seafood seasoning and cayenne until thoroughly combined.
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2
Give the pork a healthy rubbing of the dry rub.
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3
Refrigerate and let sit for 24 hours.
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4
Prepare a smoker with hickory chunks to 225 degrees F. Smoke the pork until it reaches an internal temperature of 190 degrees F, about 1 hour 15 minutes per pound.
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5
For the bbq sauce: Saute the garlic and onions until soft in a large saucepan.
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6
Stir in the chili powder and saute until toasted and fragrant, about 1 minute.
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7
Add the molasses, beef stock, mustard, vinegar, Worcestershire, steak sauce, salt, black pepper, hot sauce, lemon juice, chipotles and habanero and simmer for 30 to 45 minutes.
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8
Remove the habanero, transfer to a food processor or blender and puree.
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9
For the citrus dressing: Whisk together the vinegar, sugar, juice, honey and white pepper, and add celery seed and salt to taste.
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10
When the pork is ready, pull it by hand into small chunks and mix in a bowl with the bbq sauce.
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11
Put the carrots and cabbage into a large bowl.
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12
Slowly add the dressing and hand toss until the slaw is coated but not saturated.
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13
Reserve remaining dressing for future use.
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14
Scoop about 1 cup of the pork mixture onto each roll and top with about 1/4 cup of the purple slaw.
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15
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
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16
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
