Check this pulled pork sandwich! Whether you’re feeding a crowd, or packing lunch for work, you can’t go wrong with this pulled pork sandwich with winter slaw cook.
Pulled Pork Sandwich Rub Ingredients:
- 2 Tbsp Sea salt
- 1 Tbsp Cracked pepper
- 4 Tbsp Brown sugar
- 1 tsp Cinnamon
- 2 Tbsp Oregano
- 1 Tbsp Garlic powder
- 1 Tbsp Onion powder
- 1/2 tsp Mustard powder
- Hot chili powder to taste (1 tsp minimum)
Trim and clean the pork butt, removing hard fat that won’t render down. Pat the meat dry with paper towels. Then coat every side of the pork butt with a layer of the rub.
While the butt is resting at room temperature, sweating through the rub, go ahead and prep the BBQ pit. Target cooking temperature is 235º-250ºF, with some sweet chestnut wood for smoke.
Once the temperature is stable, place the pork butt on the smoker, and close the lid. The butt will take from 9 to 12 hours to cook.
When the butt is ready, remove it from the heat, and let it rest. In the meantime you can go ahead and prepare the coleslaw! First up, the dressing.
Winter Cole Slaw Ingredients:
- 1 Tbsp canned pumpkin
- 2 heaping Tbsp of good mayonaise
- 1 tsp Salt
- 1 tsp Pepper
- A smidge of mustard powder
- A splash of cider vinegar
- Juice of 1/2 large lemon
- A drop of hot sauce
Having the dressing ingredients mixed in a large bowl, simply add the sliced & diced veggies (white cabbage, red cabbage, fennel, apple, chili pepper, and grated carrot) and toss. Throw in a few raisins as well if you want.
Time to pull the pork! Remove the shoulder bone and the bit of connective tissue and pull the pork. Then, in typical Memphis fashion, finish it off with some vinegar and sea salt.
Now the only thing that’s left, is to place a good serving of pulled pork and another of coleslaw on bread, and enjoy!
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