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1
In a bowl mix all the spices together.
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2
Save 1 tablespoon of the rub for sauce.
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3
Rub the rest of the mixture vigorously into the pork.
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4
Wrap the pork and refrigerate for 24 h
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5
Place vinegar, sugar, jalapeno and dry rub mixture into a medium saucepan over medium hot heat and bring to a boil.
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6
Reduce the heat and simmer for 10 minutes.
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7
Remove from heat.
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8
Preparation: Using only one side of the grill, build a fire with 6 to 10 pounds of charcoal.
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9
You will control the heat of the fire by restricting the air flow.
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10
Add presoaked hickory chips on the charcoal and smoke should develop.
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11
Place the pork butt on the opposite side of the grill as the fire and close the lid.
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12
Shut down all air flow possible and maintain a temperature of 225 to 250 degrees for 5 1/2 to 6 1/2 hours; or until the internal temperature of the meat reaches 180 degrees--this is the hard part of barbequing.
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13
Remove the pork from the grill and wrap it in heavy duty foil.
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14
Let it sit covered in foil for 30 minutes.
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15
Unwrap the pork and remove the skin and excess fat.
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16
Tear the pork into shreds with forks or your fingers.
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17
Place the shredded pork in a bowl and toss with the sauce.
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18
Pile the pork high on a bun and serve wit
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19
Wash all the potatoes.
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20
Cut the yams into quarters.
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21
Wrap the potatoes in foil.
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22
Place all the potatoes in the foil in a single layer on the grill and roast for 1/2 hour.
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23
Remove the potatoes from the grill and allow to cool.
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24
Cut the red, Yukon gold and 1/2 of the yams into 1/2-inch pieces.
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25
Take the remaining pound of yams and remove the skin.
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26
Blend the skinless yams, mustard, mayonnaise, lemon juice and celery seed until smooth.
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27
Fold in the scallions and cut potatoes and season with salt and pepper.
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28
Refrigerate for 2 hours before serving.
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29
Cole Slaw: 1/4 cup cider vinegar 1 tablespoon honey 1 teaspoon salt 1/2 teaspoon chipotle powder 1/2 cup mayonnaise 1 tablespoon French's Dijon mustard 1 1/2 pounds red cabbage, thinly shredded
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30
Mix vinegar, honey, salt, chipotle powder, mayonnaise and mustard.
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31
Add the cabbage.
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32
Toss to coat evenly and ref
