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0ea12328 1cc5 4e84 aa31 3601d11a06e8  2016 04 07 03 51 58
Justin Carroll
Justin Carroll

Pulled pork sandwich.

Not super conventional but this is how I made it. Took at 10-12 lb pork shoulder (Boston butt, pork butt it's all the same cut) coated with 3 tbs of smoked paprika, 3tablespoons of salt and pepper, 3 tbs of garlic powder. Then I smoked it with post oak wood for about 12 hours, spraying with apple juice and paprika mix about every 2-3 hours. When the internal temps hits 160 f I wrapped it in heavy aluminum foil and placed back on the smoker until the internal temp of the pork shoulder hits 202 f. I pulled it and placed it in an ice chest to rest for an hour or so. It should just fall apart when you unwrap it from the foil.

For the coleslaw I used I head of green cabbage and 1 head of purple cabbage, chop into small ribbon then take 1 lb of carrots and grate them or julienne cut them, add about a 1 1/2 c of mayo 4 tablespoons of rice vinegar salt and pepper, and a packet of ranch dressing powder. Stir all ingredients together and chill.

Melt some butter in a pan and brush it over the tops of your buns, sprinkle some black and white sesame seeds on top then toast in your oven on 375 f for about 5 minutes until buns become golden brown.

Assemble sandwich with pork on bottom, coleslaw then top with your favorite BBQ sauce. Add a small kosher dill on top or on the side.