Triple Threat Smokehouse Snack
Find the perfect recipe for a BBQ Smokehouse Snack that combines slow-cooked pulled pork, tangy coleslaw, and crunchy onion rings in this mouthwatering fusion.
Allergens
Gluten, Dairy
Ingredients
- 2 lbs boneless pork shoulder
- 1 cup BBQ dry rub
- 1 cup your favorite BBQ sauce
- 4 cups coleslaw mix
- 1 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- Salt and pepper, to taste
- 1 medium onion, sliced into rings
- 1 cup all
- purpose flour
- 1 cup milk
- 2 cups panko breadcrumbs
- Oil for frying
Instructions
- Prepare the smoker or grill according to manufacturer's instructions, and preheat to 250°F (120°C).
- Apply BBQ dry rub evenly on the pork shoulder, pressing it into the meat.
- Smoke the pork at 250°F for 4 hours or until tender and internal temperature reaches 190°F (88°C).
- Remove the pork from the smoker and let it rest for 10 minutes. Pull apart using two forks, then toss with BBQ sauce.
- For coleslaw, in a large bowl, combine coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss to coat evenly.
- Prepare the onion rings by dipping the sliced onions in milk, then dredge them through flour and panko breadcrumbs. Fry until golden brown in hot oil (350°F or 175°C).
- Assemble the Triple Threat Snack by placing pulled pork, coleslaw, and onion rings on a platter, ready to be served.
Chef’s Insight
The key to perfect pulled pork is low and slow smoking, allowing the meat to become tender and absorb the BBQ flavors.
Notes
Be sure to monitor the temperature of the smoker or grill throughout the smoking process to ensure even cooking and prevent overcooking.