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RECIPE
32 INGREDIENTS 13 STEPS 7hr 30min

BBQ Pulled Pork Sandwich

5.0
3 Ratings
Here is a delicious BBQ recipe for pulled pork sandwiches. I also make a east Carolina BBQ sauce, and top the pork with coleslaw.
BBQ Pulled Pork Sandwich Recipe | SideChef
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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.
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
https://www.youtube.com/channel/UC0UPLkKVX3qyiQ8MqQgYw8Q
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Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
https://www.youtube.com/channel/UC0UPLkKVX3qyiQ8MqQgYw8Q
7hr 30min
Total Time
$2.87
Cost Per Serving

Ingredients

Servings
10
US / METRIC

Ingredients

Rub

1/3 cup
Brown Sugar
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
White BBQ Sauce
I used Frog Bone "Spanish Moss"
or Coleslaw Sauce
to taste

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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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
1115
FAT
70.2 g
PROTEIN
65.4 g
CARBS
50.8 g

Cooking Instructions

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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) , Smoked 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 White BBQ Sauce (12 fl oz) to the bowl and toss to coat. Season with Salt (to taste) and Ground Black 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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3 Ratings
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Nutrition Per Serving
Calories
1115
% Daily Value*
Fat
70.2 g
90%
Saturated Fat
23.6 g
118%
Trans Fat
0.4 g
--
Cholesterol
256.4 mg
85%
Carbohydrates
50.8 g
18%
Fiber
3.2 g
11%
Sugars
44.9 g
--
Protein
65.4 g
131%
Sodium
4480.1 mg
195%
Vitamin D
2.5 µg
12%
Calcium
122.7 mg
9%
Iron
5.4 mg
30%
Potassium
1474.4 mg
31%
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