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BBQ Pork Sandwich

2 tablespoons white vinegar
1 tablespoon granulated sugar
4 cups thinly-sliced cabbage

4 cups hickory smoking chips

2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon ground sage
1/2 teaspoon thyme
1/4 teaspoon cayenne

1 boneless pork loin roast (3 to 4 pounds)
vegetable oil

2 15-ounce cans tomato puree
1 cup white vinegar
3/4 cup brown sugar
2 tablespoons vegetable oil
1/2 teaspoon onion powder
1/2 teaspoon liquid smoke (hickory)
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper

8 Kaiser rolls

Make the marinated cabbage at least one day prior to building your
sandwiches. Like cole slaw, this garnish needs some time to develop
in the refrigerator. Combine the vinegar and sugar in a medium
bowl. Add the cabbage, stir, cover the bowl and store it in the
refrigerator until you are ready to make the sandwiches.

Put the wood chips in a bowl and cover with water. Let the wood
soak for at least 1 hour. Light the charcoal after it has been
arranged around the inside edge of your grill. You don't want coals
directly under your pork. When the coals are hot, drain the water
from the wood chips and sprinkle the chips over the top of the
coals. You should now have smoke.

Combine the spices for the rub in a small bowl and mix well. Rub
some vegetable oil over the surface of the pork roast. Sprinkle
the spices over the entire surface of the roast.

Place the roast in the center of your grill and put the lid on.
Let the pork cook for 3 to 4 hours or until the internal temperature
of the roast reaches 175 to 180 degrees.

As the pork cooks, make the sauce by combining the ingredients in
a medium saucepan over medium/low heat. Let the sauce simmer for
15 to 20 minutes, then cover and remove from heat. Set this aside
until your pork is ready. When the pork is done, remove it from
the grill and let it sit to cool for 15 to 20 minutes or until you
can handle it. Now you want to tear the meat along the grain, making
bite-size strips of shredded pork.

Put the shredded pork into a large saucepan over medium heat. Add
2 cups of the sauce to the pan and stir. Keep the rest of the sauce
for later to serve on the side. Cook the pork for 15 minutes or
until it is heated through. Grill the faces of the rolls and stack
about 1 cup of pork onto the bottom half of each roll. Add a rounded
tablespoon of marinated cabbage on top of the pork, add a tablespoon
or so of extra sauce on top of that, then cap off each sandwich
with the top half of the roll. Serve with cole slaw and baked beans
on the side, if desired.

Makes 8 sandwiches.


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