- 3 cups brown sugar
- 1 cup chili powder
- 1 cup kosher salt
- 1/2 cup cumin
- 1/2 cup paprika
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 1/4 cup black pepper
- 1/4 cup seafood seasoning, such as Old Bay
- 1/8 cup cayenne pepper
- One 8 to 12-pound bone-in pork butt
- 10 cloves garlic, minced
- 2 onions, minced
- 4 tablespoons chili powder
- 4 cups molasses
- 2 cups beef stock
- 8 ounces mustard
- 8 ounces cider vinegar
- 4 ounces Worcestershire sauce
- 6 tablespoons steak sauce, such as A1
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 teaspoon hot sauce, such as Cholula
- Juice of 2 lemons
- 2 seeded chipotle peppers in adobo sauce
- 1 habanero, whole
- 3 cups white wine vinegar
- 2 cups sugar
- 1 cup orange juice
- 2 tablespoons honey
- 1 tablespoon white pepper
- Celery seed
- Kosher salt
- 3 carrots, grated
- 1 head purple cabbage, shredded
- 15 Kaiser rolls, toasted
For the dry rub: Mix together the sugar, chili powder, salt, cumin, paprika, garlic powder, onion powder, black pepper, seafood seasoning and cayenne until thoroughly combined.
Give the pork a healthy rubbing of the dry rub. Refrigerate and let sit for 24 hours.
Prepare a smoker with hickory chunks to 225 degrees F. Smoke the pork until it reaches an internal temperature of 190 degrees F, about 1 hour 15 minutes per pound.
For the bbq sauce: Saute the garlic and onions until soft in a large saucepan. Stir in the chili powder and saute until toasted and fragrant, about 1 minute. Add the molasses, beef stock, mustard, vinegar, Worcestershire, steak sauce, salt, black pepper, hot sauce, lemon juice, chipotles and habanero and simmer for 30 to 45 minutes. Remove the habanero, transfer to a food processor or blender and puree.
For the citrus dressing: Whisk together the vinegar, sugar, juice, honey and white pepper, and add celery seed and salt to taste.
When the pork is ready, pull it by hand into small chunks and mix in a bowl with the bbq sauce.
Put the carrots and cabbage into a large bowl. Slowly add the dressing and hand toss until the slaw is coated but not saturated. Reserve remaining dressing for future use.
Scoop about 1 cup of the pork mixture onto each roll and top with about 1/4 cup of the purple slaw.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.