Name: PULLED PORK SANDO
Prep time: 20 min
Cook time: 12 h
Total time: 12 h 20 min
Yield: 12
Ingredients: 5 lbs Pork Shoulder; 2 cups Apple Cider; ½ cup McCormick Cajun Spice; 12 Brioche Buns; 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; Smoker; Foil; Large bowl; Tongs; Cutting board; Knife

PULLED PORK SANDO

Jason Glover

Servings

Prep Time

20 minutes

Cook Time

12 hours

Calories

710

Pulled Pork Sando the way you dream about it! Smacking flavors on a soft brioche bun with tangy homemade coleslaw...So gooood!

Ingredients

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5 lbs Pork Shoulder
2 cups Apple Cider
½ cup McCormick Cajun Spice
12 Brioche Buns

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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

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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.