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My BigMouth Blog | A Blog by Jason Glover

Pulled Pork Sando

Pulled Pork Sando - Dads That Cook

By Jason Glover

DifficultyIntermediate

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

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Yields1 Serving
Prep Time20 minsCook Time12 hrsTotal Time12 hrs 20 mins

Pulled Pork
 2 cups Apple Cider
Cole Slaw
 3 cups Mayonnaise
 ½ cup Brown Sugar
 Salt & Pepper to taste
 2 Heads for Cabbage thinly sliced
 1 Pineapple diced

Pulled Pork
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 Smokibg 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!

Cole Slaw
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.

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Ingredients

Pulled Pork
 2 cups Apple Cider
Cole Slaw
 3 cups Mayonnaise
 ½ cup Brown Sugar
 Salt & Pepper to taste
 2 Heads for Cabbage thinly sliced
 1 Pineapple diced

Directions

Pulled Pork
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 Smokibg 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!

Cole Slaw
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.

Pulled Pork Sando

Categories

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