Carolina Pulled Pork Sandwiches

For dry rub
1 tablespoons coarsely ground black pepper (original recipe calls for 3 Tablespoons but everyone says too much)
3 tablespoons (packed) dark brown sugar
3 tablespoons paprika
2 tablespoons coarse salt (Could also cut down on salt)
1 teaspoon cayenne pepper

2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)

For mop
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil

Mix the dry rub ingredients together and cover meat completely. Let sit in refrigerator for 3-6 hrs. Then combine the “mop” ingredients and put into crockpot. Put roast on top of “mop”, cover and cook on low for 10-12 hrs. It should fall apart very easily when done. Shred meat then put back into crockpot with a little of the “mop” sauce to keep it moist and leave on low until ready to serve. To serve, put meat on the bun, drizzle with a little barbeque sauce and top off with coleslaw.

Coleslaw Slaw

½ cup barbeque sauce (recipe below) or use your own recipe or bottle

1 cup mayonnaise (Hellmans) not Miracle Whip

1 bag Tri color coleslaw

Mix barbeque sauce and mayonnaise together. Add bag of coleslaw and let sit for 2-3 hrs.

Barbeque Sauce

24 oz. Ketchup

½ cup brown sugar

2 tbls. Worcestershire sauce

2 tsp. Chili powder

1 chopped medium onion

¼ – ½ tsp garlic salt

½ cup tarragon vinegar

Mix ingredients together and bring to boil. Simmer over low heat for 20 minutes or so.