Prepare the Pit and Season the Pork:
-Fire up your pit and let it reach a temperature of 325-350 degrees Fahrenheit (163-177 degrees Celsius).
-Place the whole hog leg on the pit, bone side down.
-Sprinkle salt on the skin side to help dry it out and achieve crispy skin.
-Let the hog leg cook for approximately 10 hours, maintaining the pit temperature.
After about 10 hours, the internal temperature of the pork should reach around 165 degrees Fahrenheit (74 degrees Celsius).
Crisping the Skin:
-Remove the salt from the skin and flip the hog leg over to have the skin side facing down..
-Continue cooking for the next couple of hours until the internal temperature reaches 200 degrees Fahrenheit (93 degrees Celsius).
-Be attentive during this time as the fat dripping can cause grease fires. Stay near the pit and monitor the cooking process.
Mop Sauce:
-In a saucepan, combine apple cider vinegar, white vinegar, hot sauce, Worcestershire sauce, granulated garlic, granulated mustard, paprika, black pepper, crushed red pepper, sugar, lemon slice, and Miller Lite.
-Simmer the mixture until all the ingredients dissolve. Adjust the flavors to your taste preference.
Rest and Shred the Pork:
-Once the pork reaches an internal temperature of 200 degrees Fahrenheit (93 degrees Celsius), remove it from the pit.
-Allow the pork leg to rest for about 45 minutes.
-Separate the crispy skin and set it aside.
-Remove all the bones and shred the pork shoulder using your hands.
-Season the shredded pork with salt and pour some of the mop sauce over it, adjusting the amount to your liking.
Assembly:
-Take toasted buns and place a generous amount of pulled pork on each bun.
-Garnish with chopped crispy skin for added texture and flavor.
-Top with coleslaw to add a refreshing crunch.
-Serve the crispy skin pulled pork sandwiches and enjoy!
Note: Ensure you practice proper fire safety measures when working with open fire and always monitor the cooking process to avoid any accidents.
