Pork Barbecue Sandwiches With Coleslaw Pt 2

INGREDIENTS

INSTRUCTIONS

brushing pork lightly with Barbecue Mop each time grill is opened.
Open grill only when necessary and cover as quickly as possible to
minimize loss of heat and smoke. Cook pork until meat thermometer
inserted into center of meat registers between 165F. and 170F.,
turning occasionally, about 3 hours total.  Transfer pork to baking
sheet. Let stand 10 minutes. When cool enough  to handle, shred pork
into bite-size pieces, discarding any fat. Mix  any meat juices
accumulated on baking sheet into pork. Spoon pork  onto bottom halves
of buns. Drizzle with Barbecue Sauce. Top with  Coleslaw and bun tops.
*Available at many cookware stores and some hardware stores.  Makes 12
Sandwiches.  Bon Appetit July 1995  Converted by MC_Buster.  Per
serving: 2054 Calories (kcal); 60g Total Fat; (24% calories from  fat);
12g Protein; 413g Carbohydrate; 124mg Cholesterol; 23315mg  Sodium Food
Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0  Fruit; 11
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”