Memphis Pork And Coleslaw Sandwich

• Pork:
• 8 hickory wood chunks (about 4 pounds)
• 2 tablespoons paprika
• 1 tablespoon freshly ground black pepper
• 1 tablespoon turbinado sugar
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons dry mustard
• 1 (5-pound) bone-in pork shoulder (Boston butt)
• 1/3 cup white vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon canola oil
• 1 (12-ounce) can beer
• 2 cups water
• Cooking spray
• Slaw:
• 1/4 cup finely chopped onion
• 1 1/2 tablespoons prepared mustard
• 1 1/2 tablespoons white vinegar
• 1 tablespoon reduced-fat mayonnaise
• 1 1/2 teaspoons granulated sugar
• 1/4 teaspoon salt
• 6 cups chopped green cabbage
• Remaining ingredients:
• 13 hamburger buns

1. To prepare pork, soak wood chunks in water about 16 hours; drain.
2. Combine paprika and next 6 ingredients (through dry mustard); reserve 1 tablespoon paprika mixture. Rub half of remaining paprika mixture onto pork. Place in a large zip-top plastic bag; seal and refrigerate overnight.
3. Remove pork from refrigerator; let stand at room temperature 30 minutes. Rub remaining half of paprika mixture onto pork.
4. Combine reserved 1 tablespoon paprika mixture, 1/3 cup vinegar, Worcestershire, oil, and beer in a small saucepan; cook over low heat 5 minutes or until warm.
5. Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-low and leaving one side with no heat. Maintain temperature at 225u0b0. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add half of wood chunks to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place grill rack on grill.
6. Place pork on grill rack over foil pan on unheated side. Close lid; cook 4 1/2 hours or until a thermometer registers 170u0b0, gently brushing pork with beer mixture every hour (avoid brushing off sugar mixture). Add additional wood chunks halfway during cooking time. Discard any remaining beer mixture.
7. Preheat oven to 250u0b0.
8. Remove pork from grill. Wrap pork in several layers of aluminum foil, and place in a baking pan. Bake at 250u0b0 for 2 hours or until a thermometer registers 195u0b0. Remove from oven. Let stand, still wrapped, 1 hour or until pork easily pulls apart. Unwrap pork; trim and discard fat. Shred pork with 2 forks.
9. While pork bakes, prepare slaw. Combine onion and next 5 ingredients (through 1/4 teaspoon salt) in a large bowl. Add cabbage, and toss to coat. Cover and chill 3 hours before serving. Serve pork and slaw on buns with Memphis Barbecue Sauce.

paprika, freshly ground black pepper, turbinado sugar, kosher salt, garlic, onion powder, mustard, pork shoulder, white vinegar, worcestershire sauce, canola oil, beer, water, cooking spray, onion, mustard, white vinegar, mayonnaise, sugar, salt, green cabbage, remaining ingredients, buns

Taken from www.myrecipes.com/recipe/memphis-pork-coleslaw-sandwich (may not work)