Ingredients

For the Mustard Moisturizer
• • 6 tablespoons yellow mustard
• • 6 tablespoons water
• • 1 1/2 tablespoons Worcestershire sauce
• • 1 1/2 tablespoons apple cider vinegar
For the Seasoning Rub
• • 1/4 cup chili powder,
• • 2 tablespoons paprika
• • 2 tablespoons firmly packed dark brown sugar
• • 1 1/2 teaspoons dry mustard
• • 3/4 teaspoon garlic salt
• • 3/4 teaspoon coarsely ground fresh black pepper
• • 3/4 teaspoon kosher salt
• • 1/2 teaspoon Old Bay Seasoning
• • About 1/4 cup canola or vegetable oil
• • 1 cup Apple Juice
For the Wrapping Mixture
• • 1 tablespoon unsalted butter melted
• • 1/4 cup honey
• • 1/4 cup firmly packed light brown sugar
• • 1/4 cup yellow mustard
• • 1/4 cup water
For the BBQ Sauce
• • 2 Tb butter
• • 5 garlic cloves, peeled and coarsely chopped
• • 1 medium sweet white onion coarsely chopped
• • 2 teaspoons kosher salt, plus additional as needed
• • 1/4 cup bourbon
• • 3 tablespoons chili powder
• • 1 tablespoon coarsely ground fresh black pepper
• • 1/4 teaspoon ground allspice, plus additional for seasoning
• • 1/4 teaspoon ground cloves, plus additional for seasoning
• • 1 cup firmly packed dark brown sugar
• • 2 cups water
• • 2 cups ketchup
• • 1 cup Sweet Baby Ray’s BBQ Sauce or your fave bottled sauce
• • 1/2 cup molasses
• • 1/2 cup prepared yellow mustard
• • 1/2 cup apple cider vinegar, plus additional as needed
• • 2 teaspoons hot sauce
• • 1/2 cup apricot preserves
• • 1 jalapeno chile, grated on a Microplane grater, stopping before the seeds
• • 1/2 Granny Smith apple, grated on a Microplane grater
For the Caramelized Onions
• • 2 red onions sliced into rings
• • 3 Tb butter
• • pinch of kosher salt
• • 1/4 cup red wine
For the sandwich
• • Country white bread
• • equal parts butter and mayo mixed together with a sprinkle of garlic powder
• • smoked gruyere cheese
• • sharp cheddar cheese

Instructions

For the pork
1. Lightly pat the pork butt dry with paper towels.
2. Combine all of the mustard moisturizer ingredients.
3. Combine all of the seasoning rub ingredients.
4. Spread the moisturizer on the pork and then sprinkle liberally with the seasoning blend, and using your hands or a brush, blot all sides to evenly, but lightly coat with canola oil.
5. Preheat oven to 250. Pour 1 cup apple juice at bottom of a large pan and place the butt in the pan, covered with foil. Baste with apple juice every hour for 3 hours.
6. Pour Wrapping mixture over pork and continue to cook (foil covered) for another 3-4 hours.)
7. While pork is cooking make BBQ sauce. Saute onions and garlic in butter until soft, about 5 minutes. Then add the rest of the ingredients and simmer on low until combined.
8. Shred meat with a fork and put the BBQ sauce on the side for people to mix. (Some people are purists and don’t like their pork drenched in sauce!)
For the caramelized onions
9. Slice onions into thin rings
10. Heat up 3 TB butter in a large sauce pan and add onions.
11. Cook for 30 minutes on low/medium heat, stirring occasionally.
12. Add 1/4 cup red wine (any kind will work!) and crank up the heat until onions are simmering, about 5 minutes.
13. Turn heat back down and cook wine off for another 20 minutes.
To assemble the sandwich
14. Spread the butter/mayo/garlic powder mixture on the bread
15. Heat up a frying pan,
16. Layer smoked gruyere and sharp chedddar on the sandwich with a layer of caramelized onions and a big honkin' scoop of the pulled pork smothered in BBQ sauce.
17. Cook until bread is nicely browned on one side, about 4 minutes. Flip and continue cooking until cheese is melted.