Smoky Mountain BBQ Pulled Pork Sandwich

Allergens

Gluten (in brioche buns)

Ingredients

• 2 kg pork shoulder, bone
• in 1 cup apple cider vinegar 1/2 cup brown sugar 1/4 cup tomato paste 1/4 cup Worcestershire sauce 1/4 cup molasses 1/4 cup BBQ rub 6 brioche buns, split and toasted 6 slices colby
• jack cheese 2 cups chopped red cabbage 1 cup mayonnaise 2 tbsp cider vinegar Salt and pepper, to taste

Instructions

1. Combine apple cider vinegar, brown sugar, tomato paste, Worcestershire sauce, molasses, and BBQ rub in a bowl mix well. Set aside.
2. Preheat your grill or smoker to 250°F (120°C). Season the pork shoulder with salt and pepper. Place on the grill and cook for 3 hours, basting occasionally with apple cider vinegar mixture. Wrap in foil and continue cooking until tender, about 4 5 more hours.
3. Remove pork from grill and let rest for 10 minutes. Shred using two forks and return to the grill for an additional 20 minutes to reheat.
4. Mix chopped red cabbage, mayonnaise, cider vinegar, salt, and pepper in a bowl.
5. Assemble sandwiches with shredded pork, colby jack cheese, and cabbage slaw on toasted brioche buns. Grill for 2 minutes per side until cheese is melted.

Chef’s Insight

The secret is in the rub; it creates a smoky flavor that takes this pulled pork sandwich over the top!

Notes

This recipe requires patience and time, but the end result is worth it.