Ingredients

How to make it

  • Make dry rub:
  • Mix first 5 ingredients in small bowl to blend.
  • Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)
  • Make mop:
  • Mix first 6 ingredients in medium bowl. Cover and refrigerate.
  • Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.
  • Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)
  • Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.

Reviews & Comments 8

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  • twowheelintim 3 years ago
    I apologize for my over-the-top reaction. I came here looking for some inspiration, something original, but was disappointed. I guess it got to me seeing the same recipe posted in so many different places, especially since I didn't really care for it... Mea Culpa

    By the way, do you suggest I brine or marinate dank before it is smoked. I prefer to brine a bird, but nothing beats a smoked marinated tri-tip.
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  • darbar 5 years ago
    Thanks Dutchie! I'm glad you liked it!
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    " It was excellent "
    dutchie326 ate it and said...
    Five for this one. Thank you. I agree with redhawk. It does not make any difference where you got it. You gave it to us and it is a great recipe. I made this a few weeks ago and had to tell you how good it was.
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  • redhawk 6 years ago
    Shucks! I don't care where you got it FROM, you gave credit for it and you brought it to all of us! THANK YOU!! With my Mom's family (mostly all dead now) from Durham, NC I developed a deep LOVE for pulled pork BBQ...this might just do the trick..and I'll have to cook up some Brunswick Stew and get my honey to make some of her Cole Slaw...Yummmmmy
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  • darbar 7 years ago
    Don’t taze me, bro! Don’t taze me!

    I commend you on your efforts to be the Fountain of Truth! I didn’t realize that the College of the Redwoods taught classes in Criminal Food Justice. Thanks to your incisive investigative intelligence, people all over this site are safer now. We need more people like you, exposing the recipe terrorists everywhere. Y’know, I hate to break it to you, Captain Obvious, but 90% of the recipes on this site are “stolen” from somewhere. So spark up another bowl of dank and pour yourself a hot mug of Chillax, Einstein.

    P.S. I did give credit to Epicurious in the Brief Description above. You have to click on “more” to see it.
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  • twowheelintim 7 years ago
    Dude stole this and the photo from epicurious.com. He should have at least given credit.
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  • jaie 7 years ago
    I have always wanted to try this. Now, I can!!! Thanks.
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  • ieatyuppies 7 years ago
    This might have to replace beef brisket for my next all-day BBQ. Looks great!
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