gas barbecue grill Pulled Pork Sandwiches

Use the direction of the gas grill, preheat to high on one side;Put the soaked pieces of wood in a smoking box.Once smoking, reduce the heat to maintain a temperature of 275 degrees Fahrenheit and cook covered pork on the cooler side of the grill.Rub the door and let neely go-Barbecue seasoning: Mix pepper, sugar and onion powder in a bowl.Transfer 3 tablespoons of seasoning to a separate bowl, add 2 tablespoons of salt and 3 tablespoons of pepper and massage onto the pork.Cover with plastic wrap and refrigerate for at least 2 hours or 1 day.(Keep the rest of the barbecue seasoning.) Prepare wood chips: soak 6 cups of wood in the water for about 15 minutes and drain.Don't bubble too much, otherwise the wood will destroy the fire.Fire Grill: fill the smoker or kettle grill with charcoal and light.(Pat uses lighter liquids;You can also use the chimney launcher.) When the coal is mostly white, spread them out with pliers.Sprinkle 1/2 cups of wood chips on coal (1 cup for kettle grill ).The temperature of the grill should be around 275 degrees Fahrenheit.Cooking pork: fat pork-Put on a shelf on a smoker or grill.Cover and cook, rotate the pork around an hour until the thermometer inserted into the center reaches 165 degrees F, about 6 hours in total.Feeding Grill: as a chef of pork, add more charcoal and wood chips to keep the temperature between 250 degrees Fahrenheit and 275 degrees Fahrenheit and keep the smoke level.Make sauce: mix tomato sauce, a glass of water, sugar, 1/2 teaspoon pepper, onion and mustard powder, lemon juice, Worcester County sauce, vinegar, corn syrup and 1 tablespoon of preserved barbecue seasoning at the same time, put in a pan at high temperature.Boil, stir, then reduce the heat to low, then cook, open, stir occasionally for at least 2 hours.Cool, re-heated on the grill when ready to use.Chop pork: Transfer the pork to the paneled baking sheet (you'll want to grab all the delicious juices) until it cools enough to be processed.Tear into a bitePile the pieces of size on the platter and pour any juice from the top baking pan.Make a sandwich: pile the pork at the bottom of the bread, paint it with a little barbecue sauce, top it with slaw and cover it with the top of the bread.Best sandwich ever!