Ingredients
Coleslaw
- 1 medium green cabbage, cored and sliced very thin
- 1 small carrot, shredded fine
- 3 tablespoon diced bread and butter pickles
Dressing
- 1 medium green cabbage, cored and sliced very thin
- 1 small carrot, shredded fine
- 3 tablespoon diced bread and butter pickles
- 1/2 cup mayonnaise
- 3 tablespoon honey mustard dressing
- 1 tablespoon cider vinegar
Sandwich
- 1 medium green cabbage, cored and sliced very thin
- 1 small carrot, shredded fine
- 3 tablespoon diced bread and butter pickles
- 1/2 cup mayonnaise
- 3 tablespoon honey mustard dressing
- 1 tablespoon cider vinegar
- 1 boneless pork butt ( 7 to 9 lb average)
Preparation
Baking Directions:
For coleslaw: Combine ingredients in bowl and mix with dressing.
For meat: Place in smoker (fat side up) and rub outside of butt generously with dry rub.
Slow smoke over hickory wood at 210 F for 8 to 10 hours.
Let cool.
Pull apart, discarding all visible fat.
Portion onto roll, drizzle with BBQ sauce and top with coleslaw.