Southern BBQ Smokehouse Lunch – Copycat Classic

Allergens

Eggs (mayonnaise), Gluten (barbecue sauce, depending on brand)

Ingredients

• 3 lbs boneless pork shoulder
• 2 cups barbecue sauce
• 1 tbsp paprika
• 1 tbsp brown sugar
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional)
• 8 cups shredded cabbage
• 1/4 cup apple cider vinegar
• 1/4 cup mayonnaise
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup dill pickles, sliced

Instructions

1. Combine the paprika, brown sugar, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using) in a small bowl. Rub the mixture evenly over the pork shoulder. Place the seasoned pork in a slow cooker, pouring the barbecue sauce over it.
2. Cook the pork on low for 8 hours or high for 4 5 hours until it's tender and easily shreds with a fork. Remove from the slow cooker, shred the meat, and return it to the sauce.
3. For the coleslaw, whisk together the apple cider vinegar, mayonnaise, sugar, salt, and black pepper in a large bowl. Add the shredded cabbage and toss to combine. Cover and refrigerate until ready to serve.
4. Assemble your BBQ Smokehouse Lunch by placing pulled pork on a plate, topping with coleslaw, and garnishing with pickle slices. Serve immediately and enjoy the sizzling, smoky flavors that will take you straight back to a lively Southern barbecue.

Chef’s Insight

To add even more smoky flavor, try adding some liquid smoke to the barbecue sauce or cooking the coleslaw over indirect heat on the grill.

Notes

This recipe is perfect for feeding a crowd and can be easily scaled up or down.