Boss Hog BBQ Smokehouse Lunch

Allergens

Wheat (contains gluten), Eggs, Milk (in mayonnaise)

Ingredients

• 3 lbs pork shoulder, bone
• in
• 1/2 cup Boss Hog BBQ Smoky Sauce (see recipe below)
• 4 cups coleslaw mix
• 1/2 cup mayonnaise
• 1 tbsp sugar
• Salt and pepper, to taste
• 6 hamburger buns Boss Hog BBQ Smoky Sauce:
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 2 tbsp molasses
• 1 tbsp liquid smoke
• 1 tsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (optional)

Instructions

1. Preheat your grill or smoker to 250°F (120°C).
2. Season the pork shoulder with salt and pepper, then place it on the grill or smoker, fat side up, for 4 hours.
3. In a saucepan, combine all Boss Hog BBQ Smoky Sauce ingredients. Bring to a boil, reduce heat, and simmer for 10 minutes, stirring occasionally.
4. After 4 hours, brush the pork shoulder generously with the smoky barbecue sauce, then continue cooking for another 2 hours or until the internal temperature reaches 195°F (90°C).
5. In a large bowl, combine coleslaw mix, mayonnaise, sugar, salt, and pepper. Toss until well combined.
6. Remove the pork from the grill and let it rest for 10 minutes before shredding with two forks.
7. Assemble the BBQ Smokehouse Lunch: split the buns, add shredded pork, coleslaw, and a generous dollop of Boss Hog BBQ Smoky Sauce.
8. Serve immediately and enjoy!

Chef’s Insight

Don't skimp on the smoky barbecue sauce - it's what gives this dish its iconic flavor!

Notes

Don't forget to preheat your grill or smoker before cooking.