Fiery Pitmaster BBQ Smokehouse Dinner
Discover a smoky-sweet BBQ dinner recipe inspired by the legendary Smoky Mountain BBQ with our slow-cooked pulled pork, tangy slaw, and golden cornbread.
Allergens
Eggs, Dairy (Buttermilk in cornbread)
Ingredients
- 6 lbs bone
- in pork shoulder
- 1 cup Smoky Mountain BBQ Rub (see below)
- 1 small head cabbage, shredded
- 1 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tbsp sugar
- Salt and pepper, to taste
- 1 cup yellow cornmeal
- 1 cup buttermilk
- 2 eggs
- 3 tbsp unsalted butter, melted
Instructions
- Prepare Smoky Mountain BBQ Rub (see below).
- Coat pork shoulder evenly with rub and let sit for at least 1 hour or up to overnight in the refrigerator.
- Preheat smoker or grill to 250°F (120°C) with hickory wood chips.
- Place pork shoulder on the grate, fat side up, and cook until tender, about 8 9 hours.
- For slaw: In a large bowl, combine shredded cabbage, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Mix well and refrigerate for at least 30 minutes.
- For cornbread: Preheat oven to 425°F (218°C). In a large bowl, whisk together cornmeal, buttermilk, eggs, and melted butter until just combined. Pour batter into greased cast iron skillet and bake for 20 25 minutes or until golden brown and a toothpick comes out clean.
- Remove pork from grill and let rest for 10 minutes before shredding with two forks. Serve pulled pork, tangy slaw, and warm cornbread together on a platter.
Chef’s Insight
The key to tender, flavorful pulled pork is patience. Let the meat cook low and slow to absorb the smoky flavors.
Notes
Pork shoulder can be marinated in the rub up to 24 hours for extra flavor.