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RECIPE
31 INGREDIENTS13 STEPS7hr 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.
SmokyRibs
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
https://www.smokyribs.com/
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Fulfilled by
SmokyRibs
Here you will find southern barbecue, Gulf Coast seafood, Cajun cuisine, and more great recipes!
https://www.smokyribs.com/
7hr 30min
Total Time
$2.43
Cost Per Serving

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
or 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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Nutrition Per Serving

VIEW ALL
CALORIES
1029
FAT
55.1 g
PROTEIN
65.6 g
CARBS
64.9 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) , 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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Nutrition Per Serving
Calories
1029
% Daily Value*
Fat
55.1 g
71%
Saturated Fat
21.6 g
108%
Trans Fat
0.4 g
--
Cholesterol
249.1 mg
83%
Carbohydrates
64.9 g
24%
Fiber
4.0 g
14%
Sugars
55.3 g
--
Protein
65.6 g
131%
Sodium
3372.5 mg
147%
Vitamin D
2.5 µg
12%
Calcium
129.2 mg
10%
Iron
6.2 mg
34%
Potassium
1586.8 mg
34%
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