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For the pork, I covered a large pork shoulder with a homemade rub (some combination of salt, pepper, sugar/brown sugar, cumin, chili powder, cayenne pepper, and paprika) and let it sit in a refrigerator for about 12 hours.  When coals are nice and hot, I browned the shoulder over direct heat, moved it to the other side of the grill over indirect heat, and cooked it for about 3.5 hours, until the meat was fully cooked and starting to fall off the bone.

For the sauce, I used a store bought BBQ sauce and added sauteed shallot, garlic, honey and a couple chipotle peppers for some spice.

Once the sauce reached the right consistency and flavor and the pork had cooled enough to “pull,” I added it to the simmering sauce and let everything get nice for about 10 or 15 minutes.

Simple store bought buns and a homemade slaw are all you need for what I consider the perfect summer sandwich.

For the dough:

• 3 ½ cups flour
• 1 cup warm water (between 95 and 115 degrees F)
• 1 package active dry yeast
• 1 T honey
• 1 t salt
• ¼ cup olive oil

1. Dissolve yeast in warm water in a large bowl.
2. Add flour about a half cup at a time and mix with your hands or a wooden spoon.  Continue to add flour to bowl until a ball begins to form.
3. Transfer ball onto floured surface and begin kneading and incorporating flour until the ball no longer sticks to your hands.
4. Add ball of dough to a lightly oiled bowl, cover with a damp kitchen towel, and set aside in a warm, draft-free area.
5. After about 45-60 minutes, the dough should have doubled in size.  Punch down the dough, so it deflates.
6. Cut the dough into thirds, cover again and let it sit for another hour.
7. Roll out dough into a nice even circle and transfer to a pizza slider.

For the pizza assembly and grilling:
1. Lightly oil one side of the rolled out dough and put that side face down on grill.  Grill for a couple minutes until lightly browned.  Remove from grill with pizza slider.
2. Lightly oil uncooked side and flip the dough over on the pizza slider with tongs.
3. Add toppings to cooked side of dough.
4. Slide pizza back onto grill and cook until bottom is nicely browned and cheese is melted.
5. Remove from the grill and serve.