Ingredients Weight Measure
Lawry's® Seasoning Salt 1/4 cup
Granulated sugar 2 Tbsp.
Paprika 1 Tbsp.
Onion, powdered 2 Tbsp.
Pork shoulder 7 lbs.


Ingredients Weight Measure
Vegetable oil 4 Tbsp.
Onions, chopped 4 cups
Coffee, brewed 2 cups
Worcestershire sauce 2 cups
Ketchup 2 cups
Apple cider vinegar 1 cup
Light brown sugar 1 cup
TABASCO® brand Chipotle Pepper Sauce 1/4 cup + 2 tsp.

Avery Island Slaw

Ingredients Weight Measure
Carrots 2 ea.
Green cabbage 1 head
Red onion 1 ea.
Scallions 4 ea.
Green pepper 1 ea.
Creole or grain mustard 1/2 cup
Mayonnaise 2 cups.
Granulated sugar 3 Tbsp.
Salt and pepper to taste
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.


Ingredients Weight Measure
Hamburger buns, toasted 12-15 ea.


  1. For the Pork, mix together the ingredients and rub evenly over the pork; then let sit for about 10 minutes before cooking.
  2. In a smoker/barbecue pit, start a charcoal fire. Soak about 3 lbs. of hardwood chips in water for 30 minutes. Make sure to drain them before using; then add some to the fire during the cooking process to keep a constant smoke.
  3. Add some pieces of fruit or hardwood frequently to keep the fire slow burning and a handful of wood chips to keep the smoke constant.
  4. Repeat the procedure for about 10-12 hours or until the pork is tender when pierced with a fork. This could be done with a gas grill as well, having one side of the grill on high and the other on low with a smoke box under the low side of the grill. Replace the chips once in a while and still cook until the pork is fork tender.
  5. While the pork is cooking, you can start with the rest of the items for the sandwich.
  6. For the sauce, heat up oil in a saucepan.
  7. Add onions to saucepan. Cook slowly until they become clear, but not dark.
  8. Add all of the other ingredients except for the TABASCO® Chipotle Pepper Sauce.
  9. Allow the sauce to cook for about 20 minutes over medium heat until the sauce is thick and rich.
  10. Finish with the TABASCO® Chipotle Pepper Sauce, using more or less according to your taste.
  11. To make the Avery Island Slaw, shred the carrots and slice the rest of the vegetables.
  12. Mix all of the ingredients together, stirring until everything is evenly combined.
  13. Taste for seasoning and adjust to your liking.
  14. Now that everything is almost ready, pull the pork apart in shreds and then roughly chop with a knife until finely cut.
  15. Add the pork to a mixing bowl, then add some of the heated sauce to your liking and serve the rest on the side.
  16. Put the barbecued pork on a toasted bun and top it with a pile of the Avery Island Slaw.

Yield: 12-15 servings