Pulled Pork Sandwich (with all of the fixins')

Ingredients • Smoked pork butt • Sweet-and-tangy tomato barbecue sauce • Chowchow • White bread bun •Smoky-sweet BBQ rub • 1/4 cup kosher salt • 1/4 cup firmly packed brown sugar • 2 tablespoons plus 2 teaspoons smoked paprika • 2 tablespoons granulated sugar • 2 teaspoons garlic powder • 2 teaspoons freshly ground pepper • 1 teaspoon dry mustard • 1 teaspoon ground cumin • 1 teaspoon ground ginger •Slow-cooker pork butt • 1 (4-5-lb.) bone-in Boston pork butt roast • 1/4 cup smoky-sweet BBQ rub • 1 1/4 cups barbecue sauce (we prefer homemade sweet-and-tangy tomato barbecue sauce below) •Sweet-and-tangy tomato barbecue sauce • 1 cup ketchup • 1 cup water • 1/3 cup apple cider vinegar • 1/4 cup firmly packed light brown sugar • 1 tablespoon onion powder • 1 tablespoon chili powder • 2 tablespoons tomato paste • 1 1/2 tablespoons dark molasses • 2 teaspoons freshly ground pepper •

Chow chow • 3 cups chopped fresh cabbage • 3/4 cup chopped onion • 3/4 cup chopped green tomatoes • 1/2 cup chopped green bell pepper • 1/2 cup chopped red bell pepper • 1 tablespoon pickling salt • 3/4 cup sugar • 1/2 cup white vinegar • 1/4 cup water • 3/4 teaspoon mustard seeds • 1/3 teaspoon celery seeds • 1/4 teaspoon ground turmeric • 1/2 teaspoon dried crushed red pepper (if desired) • 1 jalapeno pepper, seeded and finely chopped Preparation To make the smoky-sweet BBQ rub, combine all ingredients. For the slow-cooker pork butt, cut 1 (4- to 5-lb.) bone-in Boston butt pork roast in half, and trim pork. Rinse and pat dry. Sprinkle with 1/4 cup Smoky-Sweet BBQ Rub. Let stand at room temperature 30 minutes. Place pork in a lightly greased 6-qt. slow cooker, fat sides up. Cover and cook on LOW 7 hours or until meat is tender and shreds easily. Transfer pork to a cutting board, discarding liquid; cool slightly. Shred pork with 2 forks. Stir 1 1/4 cups barbecue sauce into pork. Return pork mixture to slow cooker; cover and cook on HIGH 30 minutes, or transfer pork mixture to a 2-qt. baking dish, and bake at 350 degrees F for 25 minutes. For the sweet-and-tangy tomato barbecue sauce, bring ketchup, water, apple cider vinegar, light brown sugar, onion powder, chili powder, tomato paste, dark molasses, and freshly ground black pepper to a boil in large saucepan over medium heat, stirring occasionally. Reduce heat to low; cover and cook, stirring occasionally, 25 minutes or until slightly thickened. Cool 10 minutes. Cover and chill until ready to serve. Store in refrigerator for up to one week. To make the chowchow, stir together fresh cabbage, onion, green tomato, green bell pepper, red bell pepper, and pickling salt. Cover and chill 2 to 8 hours. Transfer mixture to Dutch oven. Stir in sugar, white vinegar, water, mustard seeds, celery seeds, turmeric and dried crushed red pepper. Bring to a boil over medium-high heat. Reduce heat to medium, and summer 3 minutes. Cool to room temperature (about 30 minutes). Stir in jalapeno. Cover and chill 1 to 8 hours before serving. For the sandwich, combine all ingredients on bun and enjoy!