If you haven't fired up the barbecue or the smoker this year, Re-Up BBQ's pulled pork recipe will make sure you dust those off. You get the full Re-Up flavour, use its spice rub and barbecue sauce. But, if you haven't visited the restaurant in B.C., and don't have them, you can easily use your favourite variety.
Coat the pork shoulder with mustard and then sprinkle half a cup of spice rub. Cover and let sit in the fridge for at least 8 hours.
Smoke the shoulder over the wood of your choice (Re-Up uses pecan chunks) at 250 F until it reaches an internal temperature of 185 F (about 8 to 10 hours on a charcoal smoker).
Wrap in foil and rest for an hour inside of a cooler or any other insulated container.
In a medium bowl, mix together the peach pear juice, maple syrup and the bourbon. Set aside 3/4 cup for this, and save the rest for drinking over ice.
Unwrap and shred the pork shoulder, discarding all fat deposits, gristle and bone.
Add apple cider vinegar, barbecue sauce, bourbon mixture and the final 1 cup of spice rub to pork. Mix well.
In a large bowl, combine carrot and cabbage.
In a separate bowl, mix together mayo, mustard, apple cider vinegar, yogurt and spice rub, and set aside. Don't dress the coleslaw with this mixture until your pork is ready.
Once the pulled pork is done, put a heap of it over the bottom half of a Portuguese bun, top with coleslaw, cover with top half of bun, and enjoy.