4-6 lb Pork Butt or Shoulder
1 C McCormick Ancho Chile powder1/3 C McCormick Smoked Paprika3 Tblsp McCormick Dried Oregano3 Tblsp McCormick ground coriander3 Tblsp McCormick ground mustard1 Tblsp McCormick ground cumin½ Tblsp McCormick Cayenne pepper1 Tblsp McCormick ground black pepper1 Tblsp kosher salt
For the sandwich:
4 8 inch hoagie rolls or a French loaf cut into 8 inch rolls2 lb pulled pork2 Tblspn yellow mustard or Dijon mustard4 C cole slaw (optional)16 ea dill pickles½ ea red onion thinly sliced12 slices smoked ham, sliced12 slices swiss cheese3 oz butter
Preheat oven to 250 degreesMix all the dry spices into a spice blend. Rub the pork butt completely with the spice blend, on a grill over medium heat, sear the pork butt on all sides. Remove from the grill, and place in a deep pan, fill with water leaving about 2 inches of the butt exposed. Cover with film and foil, and slow cook for 3-5 hours until the butt is tender and pulls apart easily. Pull the butt apart shredding the product.Open hoagie roll and spread mustard on the bottom of the roll. Layer on dill pickles covering the roll, next add sliced ham, topped with pulled pork, (add slaw as an option here if desired) thinly sliced red onions and topped with swiss cheese.Butter both the outside and the bottom of the hoagie. Place bun on a grill, and press on it using a cast iron skillet or some sort of weight. Grill 2-3 minutes on each side, melting cheese and crisping sandwich.Serve with fresh fried chips and a garlic dipping sauce.