Magda and I took on the super cold -20C weather yesterday by using the BBQ grill. 
We got some sourdough bread from The French Bakery, a pork roast (shoulder is nice) from the freezer, and decided to make our own marinating rub and BBQ sauce. The plan was pulled-pork with coleslaw sandwiches.
We found a plank of cedar we were saving for BBQ planked salmon and broke it up into little pieces with some tools. They were soaked in water overnight.
I marinated the defrosted meat overnight in the fridge with a rub of paprika, brown sugar, onion powder, garlic powder, salt, pepper, cumin, ground coriander, and oregano.
The drained wood was put into an aluminum tray on one side of the grill. I turned the burner on that side on high. I then put the meat on the other unlit side of the grill and put a meat thermometer in it. It’s cooked when the center of the thickest part of the meat is 165-170F.
Keep the grill below 300F, 250F is perfect. Marinate every once and a while with whatever you want. I used beer. Orange juice is another option.
If cooked slowly enough, the meat will be tender and pull apart easily. Pull it all apart and take out any fat or bone. Add BBQ sauce and put on bread or buns with coleslaw. I didn’t have any BBQ sauce but I did have some ingredients.
Homemade BBQ Sauce
I combined equal parts (1/2 – 1 cup or so):
- ketchup
- yellow mustard (I had only dijon, and it worked well)
- brown sugar
- apple cider vinegar
I added to this base:
- 1 onion – minced
- full head of garlic – minced
- soy sauce
- worcestershire sauce
- chili powder
- hot sauce
It simmered on the stove stirred every so often for about 3 hours. It reduced by half.
I then added to the 1 1/2 cups of sauce about a tablespoon of ground coffee. This might seem weird but trust me, it makes a great BBQ sauce outstanding.
While the bread was toasting we tossed some coleslaw. Just thinly cut cabbage with a mustard, apple cider vinegar, and sugar dressing.
It was worth the wait. The sandwiches were very tasty.
