Smoked Pulled Pork Sammies with Creamy Coleslaw

For the Smoked Pulled Pork: Trim extra fat from an 8lb pork shoulder. Rub generously with oil and your favorite BBQ seasoning. Smoke the pork shoulder at 275°F until its internal temperature reaches 170°F. Once it hits 170°F, place the pork in a pan with ½ cup water, cover the pan, and return it to the smoker. Continue cooking until the internal temperature reaches 200°F (this will take approximately 9 hours total, including the initial smoking phase). After cooking, rest the covered pork shoulder in a cooler for 2 hours. Finally, shred the pork and pile it high on buns.

For the Easy Creamy Coleslaw: In a large bowl, combine 1½ cups of regular cabbage, 1 cup of red cabbage, and 3 shredded carrots. Add 1 cup of mayonnaise, ½ cup of sour cream, and season with salt and pepper to taste. Mix all ingredients thoroughly until well combined. Chill the coleslaw for at least 2 hours before serving alongside the pulled pork.