Smoked pulled pork with coleslaw sandwich. So tasty and satisfying.
Mix together 2 c. apple cider vinegar, 1 c. Kosher salt, 1/2 c. brown sugar, 1 tbsp. mustard powder, and 3 c. water for the brine.
Place the roast in a large bowl or brine bag and place in the refrigerator for about 10 hours. Do this step the night before.
The next morning remove the roast from the brine and pat dry. Apply the rub and let rest while you prepare the smoker. Save the brine to add as liquid to your smoker later.
If your smoker needs to be lit do so now and prepare the chips for smoking.
Add the rest of the liquid from the brine to your liquid holding spot.
Place the roast in the smoker at a temperature between 225° and 250° F. Smoke the roast for 6 to 8 hours or until the internal temperature is about 200° to 205° F.
Let the roast stand for 30 minutes with aluminum foil covering it.
Toast the buns for the sandwich and make the coleslaw.
Pull the meat apart by using two forks to shred the meat. Use smaller cut chunks of the roast for ease.
Assemble the sandwich by placing the pulled pork on the toasted bottom bun, then add BBQ sauce, and then some coleslaw. Finally top with the top bun.