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1
Rinse and dry the pork shoulder.
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2
Let rest at room temperature for 1 1/2 hours.
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3
In a small bowl, combine black pepper, paprika, garlic powder, onion powder, salt, chili powder, cumin, brown sugar, dry mustard and cayenne.
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4
Rub mixture all over the pork.
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5
Arrange the oven racks in the middle and lower parts of the oven and preheat to 225 degrees F. Put a sheet tray on the lower rack and the pork directly on the middle rack, uncovered.
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6
Put the cast iron pan with the hickory chips on the floor of the oven.
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7
Remove the chips after 2 hours of cook time.
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8
The entire cooking time will be 8 to 10 hours.
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9
Apply mop sauce every hour throughout the cooking time.
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10
In the last hour of cook time, remove pork, wrap it tightly in plastic wrap, and then in aluminum foil and return to the oven for 1 more hour.
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11
Remove the pork from the oven to a work surface.
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12
Let rest until cool enough to pull the pork from the bones.
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13
To serve, cut the buns in half and pile up some pulled pork.
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14
Top with the Vinegar Sauce, then a large spoonful of the Fo Slaw and a final spoonful of sauce.
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15
Cover with the bun top and serve.
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16
Hickory Chip directions:
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17
Soak the chips submerged in water for 15 minutes.
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18
While chips are soaking, preheat a 9-inch cast iron pan on the stove top over medium heat until it is ash-white hot.
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19
Remove chips from the water and add to the cast iron pan.
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20
Put the pan on the bottom floor of the oven for the first 2 hours of pork cooking time.
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21
Combine all the ingredients in a medium bowl and reserve.
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22
Combine all the dressing ingredients together in a large bowl.
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23
Adjust seasonings, if necessary.
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24
Add the cabbage and the carrots and toss to coat.
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25
Cover with plastic wrap and refrigerate for1 hour.
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26
In a large saucepan, mix together all the ingredients, in the order given, over low heat.
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27
Simmer for 30 minutes.
