Smoky Southern Pull-Apart Pork Sandwiches
Indulge in the rich flavors of Chef Warren Pique’s Slow Smoked Pulled Pork Sandwiches, featuring tender, flavorful pork cooked to perfection over eight hours of gentle smoke. Topped with a crunchy, tangy coleslaw, each bite offers a delightful contrast of textures and flavors. Perfect for gatherings or a comforting meal at home, these sandwiches are sure to impress.
ingredients
- 4 lbs pork shoulder (also known as pork butt)
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tbsp salt
- 1 tbsp black pepper
- 1 cup apple cider vinegar
- 1 cup barbecue sauce (your choice)
- 8 sandwich rolls
- 2 cups coleslaw mix
- ½ cup mayonnaise
- 2 tbsp apple cider vinegar (for coleslaw)
- 1 tbsp sugar (for coleslaw)
- Salt and pepper to taste
steps
- 1.
In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create a dry rub.
- 2.
Rub the spice mixture all over the pork shoulder, covering it generously. Wrap and refrigerate for at least 4 hours (overnight is preferable).
- 3.
Preheat your smoker to 225°F. Use apple or hickory wood for smoking.
- 4.
Place the pork shoulder in the smoker and smoke for approximately 8 hours, or until the internal temperature reaches 195-205°F.
- 5.
While the pork smokes, prepare the coleslaw by whisking together mayonnaise, apple cider vinegar, sugar, salt, and pepper in a large bowl.
- 6.
Add the coleslaw mix and toss to combine. Refrigerate until ready to serve.
- 7.
Once the pork is done, remove it from the smoker and let it rest for 30 minutes. Then, shred it using two forks or your hands.
- 8.
Mix the shredded pork with apple cider vinegar and barbecue sauce to taste.
- 9.
Serve the pulled pork on sandwich rolls topped with a generous scoop of coleslaw.
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