Pork Barbecue Sandwiches With Coleslaw Pt 1

If Jesus Christ made the complete atonement for our sin, how can we choose another option and believe it is a viable option in God’s eyes? How can we assume His work was incomplete and seek to supplement it with our own works? How can we in any way believe that we can merit our salvation in whole or part and take glory (to some degree) for what we have attained and thus rob Him of the complete glory that is due His name?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains		July 1995	1	Servings

INGREDIENTS

1/4	c	Unsalted butter, 1/2 stick
6	T	Minced onion
1 1/3	c	Cider vinegar
1 1/3	c	Ketchup
1	c	Dark brown sugar, packed
1	t	Worcestershire sauce
1/4	t	Cayenne pepper
3	T	Coarsely ground pepper
3	T	Dark brown sugar
3	T	Paprika
2	T	Salt
1	t	Cayenne pepper
1	c	Cider vinegar
1/2	c	Water
1	T	Worcestershire sauce
1	T	Coarsely ground pepper
1	T	Salt
2	t	Vegetable oil
1/2	t	Cayenne pepper
		Coleslaw
2		Untrimmed boneless halves of
		pork also known as
		shoulder Boston butt
		about
		6 pounds total
		weight
4	c	Hickory wood, smoke chips
1		Sack charcoal briquettes
		20-pound
12		Soft hamburger buns with
		sesame seeds warm
2 2/3	c	ps, stirring occasionally about 30 minutes. Season to taste

INSTRUCTIONS

For Barbecue Sauce:  Melt butter in heavy large saucepan over medium
heat. Add onion and  saute 3 minutes. Add remaining ingredients and
bring to boil,  stirring frequently. Reduce heat and simmer until sauce
is reduced to  with salt and pepper. (Sauce can be prepared 1 week
ahead. Cover and  refrigerate.)  For Dry Seasoning Rub:  Mix all
ingredients in small bowl. (Can be made 1 week ahead. Store  airtight.)
For Barbecue Mop:  Mix all ingredients in bowl. Set aside until ready
to use.  For Pork:  Place pork, fat side up, on work surface. Cut each
pork piece  lengthwise in half, forming total of 4 long strips. Place
pork on  baking sheet. Sprinkle Dry Seasoning Rub all over pork; rub
into  pork, covering completely. Cover and chill at least 2 hours and
up to  6 hours.  Place wood chips in large bowl. Cover with cold water
and let stand 30  minutes. Place handful of torn newspaper into bottom
of charcoal  chimney.* Top with 25 charcoal briquettes. Remove upper
rack from  barbecue grill. Place chimney on lower grill rack. Light
newspaper  and let charcoal burn until gray ash color, about 30
minutes.  Open 1 bottom grill vent. Turn out hot charcoal onto 1 side
of lower  rack. Using metal spatula, spread charcoal to cover
approximately 1/3  of rack. Remove 1 cup of wood chips from water and
drain (keep  remaining chips in water). Scatter over coals (avoid using
too many  wet chips, which may douse the fire). Fill foil loaf pan
halfway with  water and place on lower grill rack on opposite side of
coals.  Place upper grill rack on barbecue. Arrange pork, fat side up,
on  upper grill rack above loaf pan. Cover grill with lid, positioning
top vent directly over pork. Place stem of candy thermometer through
top vent, with gauge on outside and tip near pork (thermometer should
not touch meat or grill rack); leave in place during cooking. Check
temperature after 5 minutes. Use top and bottom vents to maintain
temperature range between 225F. and 250F., opening vents wider to
increase heat and closing to decrease heat. Leave any other vents
closed.  After 30 minutes, use technique described above to light an
additional 15 charcoal briquettes in same charcoal chimney set atop
bricks, cement or other nonflammable surface.  When cooking temperature
of barbecue falls below 225F., use oven  mitts to lift off upper grill
rack with pork and place on heatproof  surface. Using tongs, add half
of hot gray charcoal to bottom rack.  Sprinkle about 1 cup drained wood
chips over charcoal. Reposition  upper rack on barbecue with pork above
loaf pan. Brush pork lightly  with Barbecue Mop. Cover with lid.  About
once an hour, light more charcoal in chimney and replenish  charcoal
and wood chips as necessary to maintain temperature between  225F. and
250F.,  continued in part 2

A Message from our Provider:

“Life: the time God gives you to determine how you spend eternity”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2105 Calories From Fat: 545 Total Fat: 62.3g Cholesterol: 122mg Sodium: 24843.4mg Potassium: 3149.5mg Carbohydrates: 382.1g Fiber: 17g Sugar: 336g Protein: 13.7g