If you're feeling really adventurous, make your own coleslaw, bbq sauce, and buns from scratch!             


The Recipe


The Beverage


The Dinner Music



For dry rub 

3 tablespoons coarsely ground black pepper

3 tablespoons (packed) dark brown sugar

3 tablespoons paprika

2 tablespoons coarse salt

1 teaspoon cayenne pepper

2 untrimmed boneless pork shoulder halves (also known as Boston butt; about 6 pounds total)


For mop sauce

1 cup apple cider vinegar (more or less depending on taste)

1/2 cup water

2 tablespoons Worcestershire sauce

1 tablespoon coarsely ground black pepper

1 tablespoon coarse salt

2 teaspoons vegetable oil

8 pounds (about) 100% natural lump charcoal or charcoal briquettes

6 cups (about) hickory wood smoke chips, soaked in cold water at least 30 minutes





Sierra Nevada - Pale Ale 

Chico, California


Texas Flood - Stevie Ray Vaughan

Stevie Ray Vaughan & Double Trouble - Texas Flood - Texas Flood



Little Wing - Jimi Hendrix  

The Jimi Hendrix Experience - Axis: Bold As Love - Little Wing


Dancing Days - Led Zeppelin

Led Zeppelin - Houses of the Holy (Remastered) - Dancing Days


Statesboro Blues - Allman Brothers Band 

The Allman Brothers Band - Eat a Peach - Statesboro Blues


Yellow Ledbetter - Pearl Jam

Pearl Jam - Rearviewmirror - Greatest Hits 1991-2003 - Yellow Ledbetter


Hard to Handle - The Black Crowes

The Black Crowes - Shake Your Money Maker (Bonus Track Version) - Hard to Handle


Learning to Fly - Tom Petty and The Heartbreakers

Tom Petty & The Heartbreakers - Tom Petty and The Heartbreakers: Greatest Hits - Learning to Fly


Hunger Strike - Temple of the Dog

Temple of the Dog - Temple of the Dog - Hunger Strike


Brown Sugar - The Rolling Stones

The Rolling Stones - Sticky Fingers (Remastered) - Brown Sugar


Love Me Two Times - The Doors

The Doors - The Very Best of the Doors (Bonus Track Version) - Love Me Two Times





Make dry rub:
Mix first 5 ingredients in small bowl to blend.


Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on large baking sheet. Sprinkle dry rub all over pork; press into pork. Cover with plastic; refrigerate at least 2 hours. (Can be made 1 day ahead. Keep chilled.)


Make mop:
Mix first 6 ingredients in medium bowl. Cover and refrigerate.


Following manufacturer's instructions and using lump charcoal and 1/2 cup drained wood chips for smoker or 1 cup for barbecue, start fire and bring temperature of smoker or barbecue to 225°F. to 250°F. Place pork on rack in smoker or barbecue. Cover; cook until meat thermometer inserted into center of pork registers 165°F., turning pork and brushing with cold mop every 45 minutes, about 6 hours total. Add more charcoal as needed to maintain 225°F. to 250°F. temperature and more drained wood chips (1/2 cup for smoker or 1 cup for barbecue with each addition) to maintain smoke level.


Transfer pork to clean rimmed baking sheet. Let stand until cool enough to handle. Shred into bite-size pieces. Mound on platter. Pour any juices from sheet over pork. (Can be made 1 day ahead. Transfer pork and any juices to baking dish. Cover with foil; chill. Before continuing, rewarm pork, covered, in 350°°F. oven about 30 minutes.)


Divide pork among bottoms of buns. Drizzle lightly with barbecue sauce. Top with coleslaw. Cover with tops of buns.




Recipe adapted from Bon Appétit, July 1999