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1
Thaw pork shoulder and rub with your favorite dry rub.
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2
Send your hubby out to the smoker to babysit it all day, cooking over low heat for 8 hours.
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3
(Bye-bye honey.
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4
See you in 8 hours!)
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5
OR, place dry rubbed pork shoulder in a crockpot with 1 cup beef broth or water, plus salt and pepper.
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6
Cover with lid and cook on high for 4 hours, or until pork is very tender.
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7
Make the Sesame Coleslaw by combining in a medium bowl the coleslaw cabbage mix, finely chopped green pepper, snipped cilantro, sesame oil, white vinegar, pressed garlic and salt and pepper.
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8
Set aside, or refrigerate until meat is ready.
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9
To make Tangy BBQ Pepper sauce, combine ketchup, soy sauce, BBQ sauce, brown sugar, vinegar, pepper, oregano, dry mustard, and kosher salt.
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10
Whisk until blended.
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11
Set aside.
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12
When your meat is done, shred pork (use two forks to pull the meat apart and shred), removing any visible fat and gristle.
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13
Place meat in large bowl, leaving excess liquid behind, and toss with homemade Tangy BBQ Pepper Sauce.
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14
Butter, then toast buns under your broiler.
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15
Then add BBQ coated, shredded pork and top with 1/2 cup Sesame Slaw.
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16
Makes 6-8 sandwiches, depending on if you, or your hubby get to pick how much meat each sandwich contains.
