Pulled Pork Sandwich
Pulled Pork Sandwich
Tender smoked pulled pork finished with a tangy vinegar barbecue glaze and served with creamy homemade coleslaw. A classic barbecue sandwich that's perfect for any cookout.
- Author
- Malcom Reed
Ingredients
- 8-10 lb Pork Butt
- ¼ cup Yellow Mustard
- ¼ cup Killer Hogs Hot Rub
- 1 cup Apple Juice
- 1 cup Apple Cider Vinegar
- 2 cups Killer Hogs Vinegar Sauce
- 1 cup Killer Hogs The BBQ Sauce
- 1 (16 oz) bag cole slaw mix
- ½ cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons white sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground celery seed
Directions
- Combine the wet ingredients in a small bowl.
- Add the cole slaw mix and stir until evenly coated.
- Refrigerate for at least 1 hour.
- Preheat a vertical drum smoker for indirect cooking at 250 to 275°F. Add a couple chunks of hickory and pecan wood for smoke flavor.
- Pat the pork butt dry with paper towels. Coat the outside with a thin layer of yellow mustard, then season generously with Killer Hogs Hot Rub until no mustard is visible.
- Place the pork butt on the smoker fat-side down.
- Smoke for 4 hours, or until the rub has adhered to the outside and turned a dark mahogany color.
- Transfer the pork butt to a 1/2-size aluminum steam pan. Pour 1 cup of Killer Hogs Vinegar Sauce over the pork butt and cover tightly with aluminum foil.
- Insert a probe thermometer through the foil into the center of the pork butt, avoiding the bone. Return the pan to the smoker and continue cooking until the internal temperature reaches 200°F.
- Carefully remove the pork butt from the pan and place it on a wire cooling rack. Combine the remaining 1 cup Killer Hogs Vinegar Sauce with 1 cup Killer Hogs The BBQ Sauce and brush the mixture over the outside of the pork butt.
- Return the pork butt to the smoker for 15 to 20 minutes to set the glaze.
- Remove the pork butt from the smoker once the glaze has caramelized and formed a bark. Let it rest for 15 to 20 minutes before pulling.
