PULLED PORK SANDO

YIELDS:
12 Servings

PREP TIME:
20 mins

COOK TIME:
12 hrs

TOTAL TIME:
12 hrs 20 mins

Pulled Pork Sando the way you dream about it! Smacking flavors on a brioche bun with 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:

1. Inject the Pork Butt with Apple Cider and Rub the Pork with Cajun McCormick Spice. Refrigerate overnight.
2. Take it out - bring to room temp.
3. 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.
4. Pull it off and rest in wrap for 2 hours. Don’t unwrap.
5. 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!
6. 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.
7. Right before serving, mix in the shredded cabbage and diced pineapple. Toss until well coated.

Shop Dads That Cook