Southern Smokehouse Pulled Pork Sandwich

Allergens

Wheat, Dairy, Soy

Ingredients

• 2 lbs boneless pork shoulder
• 1/4 cup yellow mustard
• 1/4 cup apple cider vinegar
• 1/2 cup packed brown sugar
• 1 tsp paprika
• 1/2 tsp ground black pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper
• 6 hamburger buns
• Coleslaw:
• 3 cups shredded cabbage
• 1/2 cup mayonnaise
• 1 tbsp white vinegar
• Salt and pepper to taste
• Fried Onions:
• 1 large onion, thinly sliced
• 1 cup all
• purpose flour
• 1 cup buttermilk
• Vegetable oil for frying

Instructions

1. Prepare a charcoal grill or smoker for indirect cooking, and preheat to 250°F.
2. In a small bowl, mix together mustard, apple cider vinegar, brown sugar, paprika, black pepper, garlic powder, onion powder, kosher salt, and cayenne pepper. Rub the pork shoulder with this mixture, ensuring full coverage.
3. Place the pork shoulder on the grill grates over indirect heat, close the lid, and cook for 4 hours or until an instant read thermometer registers 195°F when inserted into the thickest part of the meat.
4. Allow the pork to rest for 20 minutes before shredding with two forks.
5. To make the coleslaw, combine cabbage, mayonnaise, white vinegar, salt, and pepper in a large bowl toss well. Set aside.
6. For fried onions, heat vegetable oil in a deep skillet to 350°F. Dip sliced onions into buttermilk, then dredge in flour. Fry until golden brown and crispy, about 2 minutes per batch. Drain on paper towels.
7. Assemble the sandwiches by placing shredded pork onto the buns, topping with coleslaw, fried onions, and serving immediately.

Chef’s Insight

To add an extra layer of smoky flavor, marinate the pork overnight before grilling.

Notes

To achieve a true copycat effect, consider using a blend of wood chips like hickory and oak for added smokiness.