Tasty Pulled Pork Sandwich

1. Season the pork neck with a thick coat of Pitmaster X's Classic BBQ Rub.
2. Prepare your barbecue by igniting it and arranging it for a direct zone.
3. Add a sizable piece of beech smoke wood to act as a barrier against the heat, thus forming an indirect zone.
4. Position the pork neck on the barbecue, ensuring that it receives only indirect heat.
5. Smoke the pork neck uittil it reaches a core temperature of 70°C or160°F which is the maximum smoke point at a temperature of 120°C or 250°F. 
6. Transfer the pork neck into a spacious aluminum tray, and pour in a generous amount of apple cider vinegar.
7. Insert a thermometer to monitor the internal temperature.
8. Cover the tray securely with aluminum foil and place it back on the grill.
9. Allow the pork neck to smoke until it reaches a temperature of 94°C or 200°F, ensuring it cooks thoroughly.
10. Once cooked, let the pork neck rest for approximately one hour.
11. Proceed to shred the pork neck and assemble it on a bun with your preferred sauce for a delicious meal.

Coleslaw

1. In a bowl, combine mayonnaise, mustard, apple cider vinegar, salt, pepper and sugar.
2. Stir the ingredients until well mixed.
3. Retrieve a sharp knife and thinly shave slices of a half Chinese cabbage.
4. Mix the cabbage shavings with the prepared mayo-mustard mixture.
5. Now, assemble your ultimate easy pulled pork sandwich by layering the cabbage mixture onto the sandwich, along with the pulled pork. Enjoy your delicious creation!