Triple-Smoked Carolina BBQ Smokehouse Lunch

Allergens

Contains gluten, soy, and dairy.

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup BBQ Smokehouse Sauce (recipe below)
• 4 hamburger buns
• 2 cups Coleslaw (recipe below)
• 3 cups Spicy Baked Beans (recipe below)
• Wood chips for smoking, such as apple or cherry BBQ Smokehouse Sauce:
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup molasses
• 1 tbsp Worcestershire sauce
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste Coleslaw:
• 4 cups shredded cabbage (a mix of green and red)
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 2 tbsp sugar
• Salt and pepper to taste Spicy Baked Beans:
• 3 cans (15 oz each) navy beans, drained and rinsed
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1/4 cup apple cider vinegar
• 1 tbsp mustard powder
• 1 tsp chili powder
• Salt to taste

Instructions

1. Prepare the BBQ Smokehouse Sauce by combining all ingredients in a saucepan over medium heat. Simmer for 5 minutes, then set aside.
2. Prepare the Coleslaw by mixing all ingredients in a large bowl. Refrigerate until ready to serve.
3. Prepare the Spicy Baked Beans by combining all ingredients in a saucepan over medium heat. Cook for 40 45 minutes, stirring occasionally.
4. Preheat your grill or smoker to 250°F (120°C). Place pork shoulder on the grate and smoke with apple or cherry wood chips for 3 hours, until tender and pulling apart easily. Brush with BBQ Smokehouse Sauce during the last hour of cooking.
5. Slice the smoked pork and serve on buns topped with Coleslaw and a generous portion of Spicy Baked Beans. Drizzle with additional BBQ Smokehouse Sauce if desired.

Chef’s Insight

Allow the pork shoulder to rest before slicing to retain juiciness and tenderness.

Notes

This recipe makes more BBQ Smokehouse Sauce, Coleslaw, and Spicy Baked Beans than needed. Store leftovers in the refrigerator for future use.