MAKING

1.  Wash and pat dry the pork shoulder, and rub down with yellow mustard, now apply an even layer of the pork rub on all surfaces of the pork shoulder.

2.  On a smoker set up for indirect cooking, smoke the pork shoulder at 250°F using pecan smoke wood. I recommend no more than 3 medium chunks of pecan wood. When the pork reaches 160°F internal temperature, wash and pat dry the chicken and coat with very thin layer of olive oil (I used a spray)

3.  Now mix 50/50 of the chicken rub and maple sugar and mix well. Apply a even coat of this maple sugar infused rub all over the chicken and place on smoker beside the pork shoulder, and now add 3rd chunk of pecan wood to smoke the chicken in.

4.  Remove the pork shoulder when the internal temperature hits 200°F, wrap in foil and let it rest. Remove the chicken when the internal temperature hits at least 165°F in the breast meat or 175°F in the deepest part between the thigh and leg.

5.  Wrap in foil and let rest for awhile. After both the pork and chicken have rested, then pull and shred the meat, and mix them both together and adding in a little more of the rubs that you used on the outside of the meat. Careful, don’t over do this.

6.  Toast the insides of the buns and now start building the sandwich by piling on the pork & chicken meat on the bottom bun, now apply some of your BBQ sauce of choice. Now top with a dollop of coleslaw and more BBQ sauce, and put the top bun on. (The slaw is optional)

SERVING

7.  Serve immediately.