PULLED PORK SANDO
Jason Glover
12
20 minutes
12 hours
710
Pulled Pork Sando the way you dream about it! Smacking flavors on a soft brioche bun with tangy homemade coleslaw...So gooood!
Ingredients
Pulled Pork
- 5 lbs Pork Shoulder
- 2 cups Apple Cider
- ½ cup McCormick Cajun Spice
- 12 Brioche Buns
Cole Slaw
- 3 cups Mayonnaise
- ½ cup Apple Cider Vinegar
- ½ cup Brown Sugar
- Salt & Pepper to taste
- 2 Heads for Cabbage thinly sliced
- 1 Pineapple diced
- ¼ cup Pineapple Juice
Tools
- Smoker
- Foil
- Large bowl
- Tongs
- Cutting board
- Knife
Directions
- Inject the Pork Butt with Apple Cider and Rub the Pork with Cajun McCormick Spice. Refrigerate overnight.
- Take it out - bring to room temp.
- Get your Smoker fired up at 225 degrees. Smoke it for 8 hrs until 165 degrees internal temp. Wrap it in foil twice for a double wrap. Continue smoking for another 2+ hours until internal temp is 205 degrees.
- Pull it off and rest in wrap for 2 hours. Don’t unwrap.
- For bbq pulled pork - pull it apart and add favorite bbq and hot sauce combined and mix - taste it! Serve on brioche bun w homemade coleslaw!
- In a large bowl, whisk together the mayo, apple cider vinegar, and brown sugar and pineapple juice until smooth. Season to taste with salt and pepper.
- Right before serving, mix in the shredded cabbage and diced pineapple. Toss until well coated.
