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Hickory-smoked pulled pork sandwich topped with Southern-style coleslaw

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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.

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