Pulled Pork and Beef Rib Sandwich with Jalapeño Carolina Mustard Slaw – NEANDERTHAL FIRE COMPANY

Ingredients

• 1 Chuck beef rib 4 bone rack (approx 3-4lbs)
• 1 Bone-in pork butt (approx 6.5-7lbs)
• ½ cup 16 mesh black pepper
• ¼ cup coarse kosher salt
• ¼ cup turbinado sugar
• 1 Tbs granulated onion
• 1 Tbs granulated garlic
• 1 Tbs paprika
• 1 Tbs chipotle powder
• 1 Head white cabbage
• 1 Head red cabbage
• 8 jalapeños (less or more to preference)
• 1 cup apple cider vinegar
• 1 cup ketchup
• 1 cup yellow mustard
• ¾ cup dark brown sugar
• 1 tsp 16 mesh black pepper
• 1 tsp turbinado sugar
• 1 tsp crushed red pepper flakes
• 1 tsp chipotle powder
• Butcher paper
• XL heavy duty aluminum foil
• Spray bottle with diluted apple cider vinegar
• Mandolin slicer
• Olive oil (or mustard, hot sauce, etc as binder)
• Pickles
• Potato rolls