Smoky Mountain BBQ Snack Platter

Allergens

Gluten, Dairy

Ingredients

• 1 lb pork shoulder
• 2 cups BBQ sauce (preferably Tennessee
• style)
• 4 cups shredded coleslaw mix
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• Salt and pepper, to taste
• 1 cup all
• purpose flour
• 1 cup buttermilk
• 1 egg
• 1 large onion, sliced into rings
• 2 cups yellow cornmeal
• 1/2 cup all
• purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• Green onions, for garnish

Instructions

1. Preheat your grill or smoker to 250°F (120°C) for slow cooking the pork shoulder.
2. Season the pork shoulder with salt and pepper, then place it in a foil pan and cook for 4 hours, basting occasionally with BBQ sauce.
3. In a large bowl, mix together coleslaw ingredients until well combined. Chill in the refrigerator.
4. Prepare onion rings by dipping them in buttermilk and then coating them in flour mixture. Fry them until golden brown, and drain on paper towels.
5. Mix together corn bread ingredients and bake at 375°F (190°C) for 20 25 minutes, or until golden brown. Slice into wedges.
6. Once the pork reaches an internal temperature of 195°F (90°C), remove it from the grill and shred with two forks. Return it to the BBQ sauce and mix well.
7. Arrange pulled pork, slaw, onion rings, and cornbread on a large platter and garnish with green onions.

Chef’s Insight

This recipe captures the essence of a famous Tennessee BBQ joint while adding a touch of creativity with the onion rings and cornbread wedges.

Notes

This recipe requires a slow cooker, grill, or smoker, and oven.