This is odd for a veteran outdoor cook to admit, but I've never smoked a pork shoulder (blade cut, or Boston Butt) before. Not much use for pig meat in this part of Texas, though the occasional rib is accepted. But the local grocer had a sale on Boston Butts ($0.99/lb), and the Mrs. gave me a new smoker for my birthday, so why not, says I. I even bought some applewood chunks to mix in with my usual hickory and post oak.

Last night I put a mustard coating on the meat, then a dry rub, wrapped it in plastic and put it in the fridge overnight. This morning I got up early (5AM), set the meat out to warm up, started my fire, and got my wood chunks to soaking. Just put the meat on with a few wood chunks for smoke.

About 10-11 hours from now, I'll have tender, moist, smoky pulled pork! Because I wasn't raised in the southeast, I need ideas for the right accompaniment. I know they like to use a thin, vinegary-sweet sauce that's foreign around here, and they put coleslaw on their sandwiches (but not the kind we have here).

Any good recipes for the slaw or sauce?

Should have probably asked sooner, but this is all spur of the moment. And I've got 10-11 hours till I need it.