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1
If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box.
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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.
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3
Rub the pork
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4
Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl.
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5
Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork.
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6
Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day.
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7
(Reserve the remaining barbecue seasoning.)
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8
Prepare the wood chips
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9
Soak 6 cups wood chips in water, about 15 minutes, then drain.
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10
Don't oversoak, or the wood will snuff out the fire.
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11
Light the grill
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12
Fill a smoker or kettle grill with charcoal and light.
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13
(Pat uses lighter fluid; you can also use a chimney starter.)
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14
When the coals are mostly white, spread them out with tongs.
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15
Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill).
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16
The temperature of the grill should be about 275 degrees F.
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17
Cook the pork.
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18
Place the pork fat-side down on a rack in the smoker or on the grill.
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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.
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20
Feed the grill
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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.
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22
Make the sauce
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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.
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24
Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours.
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25
Let cool, then reheat on the grill when ready to use.
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26
Shred the pork
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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.
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28
Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.
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29
Make the sandwiches
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30
Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops.
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31
The best sandwich ever!
