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1
Place the pork butt in a shallow pan.
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2
To the pork rub, add the dry mustard and mix well.
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3
Rub the whole surface with the Pork Rub.
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4
Drizzle the surface with olive oil and rub well again.
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5
Cover and refrigerate at least 6 hours or overnight in the refrigerator.
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6
Soak the apple chips in cold water for at least 30 minutes.
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7
Preheat 1 side of the charcoal grill to medium.
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8
Drain the apple chips and place on the hot side of the grill in the wood chip tray or in a small metal tray by the fire.
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9
Keep the other half of the grill on very low heat.
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10
Place the pork on the hotter side of the grill and sear until golden brown on all sides, about 15 minutes.
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11
Remove to the lower heat side of the grill.
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12
Cook slowly, over low heat, 300 degrees F, until the meat is tender and falling off the bone, about 2 1/2 hours.
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13
Turn the meat every 20 minutes or so.
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14
Remove from the grill and let rest for 10 minutes.
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15
Slice or shred into bite-size pieces and place in a large bowl.
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16
Toss with desired amount of BBQ Sauce.
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17
Place on buns and top with red onions and pickles.
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18
Mix all ingredients together and stir well.
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19
In a medium saucepan, over medium heat, add the vegetable oil.
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20
Saute the onions, garlic, and oregano until translucent, about 4 to 5 minutes.
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21
Add the remaining ingredients, ketchup, tomato puree, Worcestershire sauce, honey, brown sugar, hot sauce, paprika, cayenne, cumin, coriander, salt and black pepper.
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22
Bring to a boil, stirring occasionally, then lower heat to a simmer and allow to simmer for 1 hour 30 minutes.
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23
Taste and adjust seasoning and heat to desired taste.
