Ingredients -
       One 10- to 12- pound pork shoulder
            or Boston butt
      3 Tablespoons of the Nashville
            barbecue seasoning (recipe below)
       3 Tablespoons coarsely ground
           black pepper
      2 Tablespoons kosher salt
      12 soft hamburger buns, split
           Nashville Barbecue Sauce (recipe
               below)
       3 cups sweet and spicy cole slaw

Note: first make the Nashville
barbecue seasoning:
Ingredients:
       1 1⁄2 cup paprika
      3⁄4 cup sugar
      3 3⁄4 Tablespoons onion powder

Stir together the ingredients in a small
bowl.
Stored in an airtight container in a cool,
dry place, this seasoning will last up to
6 months.

Directions

Note: May want to marinade the meat
a day in advance.

1. Mix together the Nashville Barbecue
Seasoning, pepper, and salt.

2. Rinse the shoulder or butt thoroughly,
pat dry with paper towels, and massage
the seasoning mixture into the meat.

3. Cover the meat with plastic wrap, and
refrigerate for at least 2 hours or up to 1
day in advance.

4. Heat the grill or smoker and bring the
temperature to 275°F.

5. Place the pork on a rack in the
smoker or on the grill. Cover, and cook
the meat until a thermometer inserted
into the center registers 165°F

6. Grill. Turn the pork every hour or
so for about 6 hours total!  Be sure to
add more charcoal as needed to
maintain the temperature, and more
drained wood chips to maintain the
smoke level.

7. Transfer the pork to a rimmed baking
sheet (this is important- you'll want to
catch all the flavorful juices), and allow it
to stand until cool enough to handle.

8. After about 6 hours Transfer the pork
to a rimmed baking sheet (this is
important- you'll want to catch all the
flavorful juices), and allow it to stand
until cool enough to handle.

9. Shred the pork into bite-sized pieces,
and mound on a platter. Pour any juices
from the baking sheet over the pork OR
mound the pork on the buns, paint a little
Nashville Barbecue Sauce on the pork,
top with coleslaw, and cover with bun top.

Nashville Barbecue Sauce
Ingredients:
       2 cups ketchup
      1 cup water
      1⁄4 cup brown sugar
      1⁄4 cup granulated sugar
      11⁄2 teaspoon freshly ground black
          pepper
      11⁄2 teaspoon onion powder
      11⁄2 teaspoon dry mustard powder
      2 Tablespoon fresh lemon juice
      2 Tablespoon Worcestershire sauce
      1⁄2 cup apple- cider vinegar
      2 Tablespoon light corn syrup
      1 Tablespoon Nashville Barbecue
          Seasoning (above)  

1. Combine all of the ingredients in a
large pot or Dutch oven.

2. Bring to a boil over high heat, stirring
frequently to prevent sticking.

3. Reduce temperature to very low and
simmer, uncovered, for at least 2 hours,
stirring occasionally.

4. Remove from the heat, cool, and use
as needed.

Stored in a tightly sealed container, this
sauce will keep in the fridge for up to 2
months.
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