1 boneless pork butt, about 4 pounds
1/4 cup light brown sugar
2 tablespoons purchased Creole Seasoning
1 tablespoon salt
1 tablespoon paprika
1 tablespoon freshly ground black pepper
1 teaspoon cayenne
Wet Mop Basting Sauce, recipe follows
2 cups Barbecue Sauce
8 Kaiser rolls - toasted
Cole Slaw, recipe follows
Wet Mop Basting Sauce:
1 cup white vinegar
1 cup apple cider vinegar
2 tablespoons light brown sugar
1 tablespoon red pepper flakes
1 tablespoon cracked black pepper
1 tablespoon salt

The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.

Yield: 2 1/4 cups

Directions for Pork:

Place the pork in a baking dish. In a bowl, combine brown sugar, Creole Seasoning, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.

Preheat an oven to 225 degrees.

Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the wet mop basting sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 5 to 6 hours.) Remove from the oven and let rest for 20 to 30 minutes.

With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the barbecue sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with additional Barbecue Sauce on the side.

For the Cole Slaw:

3 cups packed coleslaw mix

1/4 cup sour cream

1/2 cup mayonnaise

1 tablespoon Dijon Mustard

2 teaspoons apple cider vinegar

1 teaspoon fresh lemon juice

1 medium garlic clove - minced

Kosher salt and freshly ground black pepper to taste

For the coleslaw: Place the coleslaw mix in a bowl. Combine the sour cream, mayonnaise, mustard, vinegar, lemon juice, and garlic in a medium bowl. Dress the slaw and season with the kosher salt and freshly ground black pepper to taste. Toss thoroughly to mix.