Lunch From Bw's Bbq Recipe

Prepare the rub and pork

Trim excess large fat cap from the pork shoulder, leaving some fat for flavor. Pat the meat dry with paper towels. Rub the pork all over with the mustard to help the rub adhere.

In a small bowl combine kosher salt, black pepper, paprika, brown sugar, garlic powder, and onion powder. Rub the spice mix evenly all over the pork, pressing to adhere.

If using a smoker: preheat to 225°F (107°C). Place pork fat-side up on the smoker grates. Add wood chips (hickory, apple, or oak) as desired. Smoke until internal temperature reaches about 195–205°F (90–96°C) for tender pulled pork, usually 1.5–2 hours per pound — about 4.5–6 hours for 3 lbs. If using an oven: preheat to 275°F (135°C), put pork in a roasting pan on a rack and roast until 195–205°F internal temperature (about 3.5–5 hours).

Every 60–90 minutes (or as desired) spritz or brush the pork with apple juice to maintain moisture and help form a nice bark.

When the pork reaches target temperature and probe slides easily between fibers, remove it from heat and wrap tightly in foil or butcher paper. Let rest in a cooler or insulated container for at least 30 minutes (up to 1 hour). This helps redistribute juices and makes shredding easier.

Shred and sauce

Unwrap the rested pork and use two forks or meat claws to pull the pork into shreds. Discard any excessive chunks of fat. Pour the reserved BBQ sauce over the shredded pork gradually and toss to coat — start with 1/2 cup and add to taste; reserve additional sauce for serving.

Toast buns lightly on a hot skillet or under a broiler for 1–2 minutes until golden. Pile shredded pork onto buns, top with pickles and a generous spoonful of coleslaw (if using), and serve immediately.

In a large bowl combine shredded green cabbage, red cabbage (if using), and grated carrot.

In a small bowl whisk together mayonnaise, apple cider vinegar, sugar, celery seed (if using), salt, and black pepper until smooth.

Pour the dressing over the shredded vegetables and toss thoroughly to combine. Taste and adjust seasoning — add more vinegar for tang, more sugar for sweetness, or more mayonnaise for creaminess.

For best texture let the coleslaw chill at least 30 minutes in the refrigerator before serving so flavors meld. If using as sandwich topping, drain any excess liquid before spooning onto sandwiches.

Preheat oven to 350°F (175°C) or use a saucepan over medium heat on the stovetop.

In an ovenproof dish or saucepan combine canned baked beans, chopped onion, brown sugar, mustard, and BBQ sauce. Stir to combine.

Bake uncovered for 25–30 minutes until bubbling and slightly thickened, or simmer on the stovetop for 15–20 minutes until heated through and flavors meld.