Barbecue pulled pork shoulder sandwiches with chopped slaw

Rub the pork shoulder with the homemade rub; for a hardcore version, rub and leave overnight so the salt penetrates and keeps it juicier.

Spread a quarter chimney of lit coals on one side of the grill and lay a snake of unlit coals leading away from it so they light one at a time for a slow even heat; add a couple of wood chunks.

Set the pork over indirect heat, cover, and crack the vents only slightly to limit oxygen and keep the temperature low.

Smoke, checking about hourly: add wood chunks and coals as needed, shake out ashes, aim for around 225; when it dips below 200 add coals, widen the snake and open the bottom vents. A stall at about 150 to 160 degrees internal is normal; no foil wrap.

Test with a fork: it is done when the fork goes in and twists without resistance; if it feels bouncy, keep going. Total time eight to twelve hours, here around eight or nine.

It should shred apart easily and the bone pull out clean. Refrigerate overnight if eating the next day.

Next day, pull the pork into big chunks by hand, keeping the bark.

Heat the oven to 500 degrees (a broiler also works) to crisp the pork.

Season Eastern North Carolina style: drizzle apple cider vinegar, a little chili flake, salt for the unseasoned interior and about a tablespoon of sugar; mix and taste.

Crisp the seasoned pork in the oven about 15 minutes until crisped and warmed through, as a tray of carnitas is finished.

Make the chopped slaw: chopped Napa cabbage and carrots seasoned with mayo, cider vinegar, salt, pepper, sugar and a little mustard.

Build the sandwich: bun, pickles, slaw and a big pile of the pork.