Smoked Pulled Pork 🔥🐖

Ingredients

Pork

• Pork Shoulder (Boston Butt)
• 1/3C Sugar
• 1/3C Salt
• 1/4C Garlic powder
• 4T Chipotle powder
• 2T Cayenne powder
• Mustard
• Maple Syrup (Or Molasses - I ran out)

Mop Sauce

• 2T Olive Oil
• 2T Soy Sauce
• 1T Worcestershire
• 4T Apple Cider Vinegar

Creamy Corn

• 3 Ears smoked corn
• 1 Jalapeno
• 3 Cloves smoked garlic
• 1/2C Heavy Cream
• 1tsp Sugar
• Salt and Pepper to taste
• 1/2 C Fresh Parmesan
• Fresh Cilantro

Coleslaw

• 1 C Cabbage
• 1/2C Red Cabbage
• 1/3C Carrots
• 1C Mayo
• 1T White Vinegar
• 1T Apple Cider Vinegar
• 1/2tsp Sugar
• 1/2 tsp Celery Seed

Directions

1. Start by trimming off excess fat from your pork shoulder
2. In a medium sized bowl combine sugar, salt, garlic, chipotle and cayenne
3. Coat the pork shoulder with mustard and molasses or maple syrup
4. Put on the smoker @225F
5. In another medium bowl combine the ingredients to make the mop sauce (Mop pork about every hour)
6. Let smoke overnight until internal temp is 195-200F
7. Take off smoker, wrap in foil and place in a cooler to rest for a couple hours
8. Smoke Corn Jalapeno and garlic for 2 hours @ 225F
9. After Pork has rested, shred.
10. In a medium pot on low heat add cream, corn (removed from cob), smoked jalapeno (Diced), Sugar, Parmesan, Salt, Pepper and Cilantro
11. Simmer on low for a few minutes
12. Using a mandolin, slice cabbage into thin strips
13. Combine 2 parts green cabbage and 1 part red cabbage into a large bowl
14. Shred a cup of carrots and add to the bowl
15. In a medium bowl, combine mayo, white vinegar, apple cider vinegar, sugar and celery seed
16. Pour that sauce into the cabbage carrot mixture and mix