Smoky Mountain BBQ Street Feast for Two

Allergens

Soy (in some barbecue sauces), Wheat (in some barbecue sauces)

Ingredients

• 2 lbs pork shoulder 4 sausages (smoked and fully cooked) 1 cup barbecue sauce 1 large onion, sliced 1 red bell pepper, chopped 2 cups coleslaw mix 1 lb sweet potatoes, cut into fries Oil for grilling Salt and pepper to taste

Instructions

1. Preheat your smoker or grill to 250°F (120°C). Add wood chips of your choice for a smoky flavor.
2. Season the pork shoulder with salt and pepper, then place it on the smoker or grill, fat side up.
3. Cook the pork for about 8 hours, basting occasionally with barbecue sauce, until it reaches an internal temperature of 190°F (86°C). Remove from heat and let it rest for 20 minutes before shredding.
4. Grill or smoke the sausages for about 5 minutes per side or according to package instructions. Set aside.
5. In a large skillet, cook onion and bell pepper over medium heat until softened. Add the coleslaw mix and continue cooking until heated through. Season with salt and pepper as needed.
6. Toss sweet potato fries in oil and seasonings of choice, then grill or smoke for about 10 minutes or until crispy and golden brown.
7. Slice the pork shoulder and serve it alongside the smoked sausages, coleslaw, and sweet potato fries. Drizzle more barbecue sauce on top if desired.

Chef’s Insight

Use a mix of hardwoods like hickory, oak, or applewood to create the perfect smoky flavor in your pulled pork.

Notes

This recipe can be easily doubled or tripled for larger gatherings. Adjust cooking times as needed.