Smoky BBQ Pulled Pork Shoulder with Homemade Coleslaw

Prepare the dry rub by mixing 1/4 cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon kosher salt, 2 teaspoons black pepper, 1 teaspoon cumin, 1 teaspoon mustard powder, and 1/2 teaspoon cayenne pepper in a bowl.

Trim excess fat from the 5 pound pork shoulder, leaving a thin layer for flavor. Pat the meat dry with paper towels.

Generously apply the dry rub all over the pork shoulder, massaging it into the meat. Wrap the seasoned pork in plastic wrap and refrigerate for at least 2 hours (overnight is better, but not required for this complexity level).

Soak 2 cups of wood chips in water for 30 minutes before grilling.

Set up your Weber kettle for indirect cooking: place charcoal on one side of the grill and light. Once coals are ready (covered with white ash), add some of the soaked wood chips directly on the coals.

Place a drip pan on the empty side of the grill and fill it halfway with 1 cup apple juice and 1/4 cup apple cider vinegar.

Place the pork shoulder on the grill grate over the drip pan (not directly over the coals). Cover the grill, positioning the vent over the meat to draw smoke across it.

Maintain a temperature of 250-275°F (121-135°C) by adjusting vents and adding more charcoal as needed. Add more soaked wood chips every hour for the first 3 hours to maintain smoke.

Cook the pork shoulder for approximately 6 hours, or until the internal temperature reaches 195-205°F (90-96°C) and the meat easily shreds with a fork.

While the pork is cooking, prepare the coleslaw: Thinly slice 1/2 head of green cabbage and 1/4 head of red cabbage. Grate 2 medium carrots.

In a large bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon honey, 2 tablespoons apple cider vinegar, 1 teaspoon celery seed, and salt and pepper to taste.

Add the sliced cabbage and grated carrots to the dressing and toss to coat. Cover and refrigerate for at least 1 hour to allow flavors to meld.

When the pork is done, remove it from the grill and let it rest for 20 minutes, tented with foil.

Using two forks, shred the pork, discarding any large pieces of fat. Mix in 1/2 cup of BBQ sauce, adding more to taste.

Serve the pulled pork on hamburger buns with additional BBQ sauce on the side and a generous portion of coleslaw.