RECIPE
31 INGREDIENTS13 STEPS7HR 30MIN

BBQ Pulled Pork Sandwich

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3 Ratings
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SmokyRibs
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
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Here is a delicious BBQ recipe for pulled pork sandwiches. I also make a east Carolina BBQ sauce, and top the pork with coleslaw.

7HR 30MIN

Total Cooking Time

31

Ingredients
SmokyRibs
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
GO TO BLOG
Ingredients
US / METRIC
Servings:
10
Serves 10
Ingredients
Rub
1/3 cup
Brown Sugar
1/3 cup
I used smoked paprika
1/3 cup
1 Tbsp
Garlic Powder
1 tsp
Onion Powder
1 tsp
Ground White Pepper
1 tsp
Cayenne Pepper
1 Tbsp
Chili Powder
I used a south west spice
1 tsp
Old Bay® Seasoning
1/2 cup
Yellow Mustard , divided
Coleslaw
1/2 head
Green Cabbage , shredded
1/2 head
Red Cabbage , shredded
1
shaved into very thin slices
12 fl oz
Frog Bone "Spanish Moss" White Barbecue Sauce
Coleslaw Sauce
to taste
Salt and Pepper
East Carolina Sauce
2 Tbsp
Molasses
1 1/2 Tbsp
Dry Mustard
1 Tbsp
Worcestershire Sauce
1 cup
Dark Brown Sugar
1/2 tsp
to taste
Cayenne Pepper
1/2 Tbsp
1/2 Tbsp
Water
Burger
to taste
Hamburger Buns
to taste
Pickles
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Directions

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Step 1
Get grill up to 250 degrees F (120 degrees C).
Step 2
For the dry rub, mix in a bowl Brown Sugar (1/3 cup) , Granulated Sugar (1/3 cup) , Sea Salt (1/3 cup) , Ground Black Pepper (1 Tbsp) , Ground White Pepper (1 tsp) , Garlic Powder (1 Tbsp) , Paprika (1/3 cup) , Onion Powder (1 tsp) , Old Bay® Seasoning (1 tsp) , Chili Powder (1 Tbsp) , and Cayenne Pepper (1 tsp) .
Step 3
Coat the meat side of the Pork Shoulder (8 lb) with Yellow Mustard (1/4 cup) , and liberally spread the rub on the meat side.
Step 4
With a sharp knife, make crisscrosses on the fat side of the pork. Then spread Yellow Mustard (1/4 cup) on the surface, followed by spreading dry rub on the pork shoulder.
Step 5
Add 4 pieces of apple wood chunks to the coals for smoking. Set-up drip pan underneath the pork. Fill the drip pan halfway full with a mixture of equal parts apple cider vinegar and water.
Step 6
Set pork on the grill, fat side up. Cook for one hour then insert two meat thermometers into pork.
Step 7
Cook for about another 6-7 hours, until meat thermometers reads 200 degrees F (95 degrees C).
Step 8
While pork is cooking, assemble the coleslaw. Place Green Cabbage (1/2 head) , Red Cabbage (1/2 head) , and Carrot (1) into a large bowl. Mix them together well.
Step 9
Add the bottle of frog bone "Spanish moss" white Frog Bone "Spanish Moss" White Barbecue Sauce (12 fl oz) to the bowl and toss to coat. Season with Salt and Pepper (to taste) .
Step 10
Transfer pork on top of some foil. Wrap and rest for 30 minutes to an hour. Shred the pork with two forks after resting.
Step 11
In a large saucepan, mix Apple Cider Vinegar (1 1/2 cups) , Molasses (2 Tbsp) , Unsalted Butter (1/2 cup) , Dry Mustard (1 1/2 Tbsp) , Worcestershire Sauce (1 Tbsp) , Dark Brown Sugar (1 cup) , Salt (1/2 tsp) , Ground Black Pepper (to taste) , and Cayenne Pepper (to taste) together.
Step 12
Bring to a boil, then slowly add Corn Starch (1/2 Tbsp) and Water (1/2 Tbsp) until smooth. Stir for about a minute, then set the sauce aside to cool.
Step 13
Toast your Hamburger Buns (to taste) , top with shredded pork, some sauce and some coleslaw. Serve with Pickles (to taste) and enjoy!

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