Smoky Mountain BBQ Snack Pack

Allergens

Eggs (in mayonnaise), Soy (barbecue rub)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup barbecue rub
• 1 cup smoky BBQ sauce
• 4 cups coleslaw mix
• 1 cup mayonnaise
• 3 tbsp apple cider vinegar
• 1 tsp sugar
• Salt and pepper, to taste
• 1 bag of kettle
• cooked potato chips
• Chopped green onions, for garnish

Instructions

1. Prepare the grill for indirect cooking by setting up a two zone fire and preheating to 250°F (120°C).
2. Coat the pork shoulder evenly with barbecue rub and place it on the cool side of the grill. Smoke the pork for 4 hours or until tender, basting occasionally with smoky BBQ sauce.
3. Remove the pork from the grill and let it rest for 10 minutes before shredding.
4. For the coleslaw, in a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss well and refrigerate until ready to serve.
5. Assemble the Smoky Mountain BBQ Snack Pack by placing a handful of kettle cooked potato chips in each bowl, then adding pulled pork, coleslaw, and another layer of chips. Top with more pulled pork, followed by another layer of chips. Drizzle with additional smoky BBQ sauce and garnish with chopped green onions.

Chef’s Insight

To add an extra touch of smokiness to this dish, you can use applewood or hickory wood chips soaked in water for 30 minutes before adding them to the grill.

Notes

To make this recipe ahead of time, prepare the pulled pork and coleslaw up to 2 days in advance, storing them separately in airtight containers in the refrigerator.