Pulled Pork Sandwiches with Cider Sauce

 

Here’s an interesting conversation starter for you: To make this recipe, you’ll need to buy what’s known as “pork butt.” However, this cut is not from the rear of the pig at all—it’s a cut from the shoulder. So what’s with the name? Well, long ago, the English would butcher pigs and distribute the choice pieces (loins and hams) to the aristocracy. Less desirable cuts, like the fatty shoulder, were tossed into a barrel and shipped to less discriminating markets. In Old English, these barrels or casks were known as butts—hence, the name pork butt.

 

 

 

Preheat grill with 1 side set to high and the other set to low. Form a 12 x 8" box using 2 sheets of heavy-duty foil; line the base of a broiler pan with additional foil. Place the top of the pan and pork over the base.

 

Combine first 7 ingredients and rub over pork. Fill the foil box with soaked wood chips and place on the high heat side of the grill. Cover grill until smoke appears, 3–5 minutes, then place pork (on the broiler pan) on the low side of grill. Cover grill and smoke pork for 45 minutes; turn over and smoke for 45 minutes more.

 

Reduce heat on high side to medium-low, maintaining a grill temperature of 250°. Remove pork from grill, wrap in 2 layers of heavy-duty foil, then return it to the pan and grill 2 hours. It’s done when a fork slides in and out with no resistance. Let pork stand 20 minutes before shredding.

 

Boil cider over high heat until reduced to 1/2 cup, about 20 minutes. Stir in remaining ingredients, bring to a boil, then remove from heat. Assemble sandwiches on rolls, topping pork with sauce and slaw.