Smoked Pulled Pork Sandwiches with Sweet Coleslaw

by Julie Ruble on September 9, 2013 · 14 comments

Smoked Pulled Pork Sandwiches with Sweet Coleslaw
Smoked Pulled Pork Sandwiches with Sweet Coleslaw

Smoked Pulled Pork Sandwiches with Sweet Coleslaw



Recipe by: Willow Bird Baking using a rub by Chris Schlesinger
Yield: a billion servings or pork. Or at least, like, 15.

How I love great pulled pork! This recipe uses a smoker, but you could also smoke your pork roast any way you’re used to smoking (my dad does his with his grill). The key is not to jump the gun in pulling it out — really let it smoke until it’s falling apart. Oh, and don’t forget to use the great spice rub!

Ingredients:
1 (6.5-pound) Boston Butt pork roast
Best Barbecue Rub
a few cups of hickory or mesquite wood chips
1 head cabbage
1 carrot
1 onion
6 tablespoons sugar
4 tablespoons white vinegar
2 teaspoons salt
1/2 teaspoon black pepper
dash cayenne pepper
1-2 tablespoons mayonnaise to taste
buns of your choice

Directions:
The night before you plan to cook your pork, make your slaw: shred the cabbage, onion, and carrot in the food processor. In a medium bowl, whisk together sugar, vinegar, salt, pepper, and cayenne pepper. Pour in shredded veggies and mix well. Cover this and let it sit out while you prepare your pork. Then put it in the fridge (or let it sit out; nothing in it is perishable yet) overnight.

Also the night before, prepare your pork. Trim off some of the fat cap if there is one (I left about half of the thickness on). Generously rub your roast all over with the best barbecue rub. You won’t use the whole batch of rub that you made; you’ll probably use about half of it. Since you’ll want to save the rest, don’t put your raw-porky-hands into the rub’s container, but instead use a spoon to dispense the rub onto the pork before rubbing it in. Place the rubbed pork into a metal pan that you know will fit into your smoker, cover it, and let it sit overnight in the fridge.

Early in the morning before your pork dinner, put wood chips in your smoker and preheat it to 225 degrees for around 30 minutes (or according to manufacturer’s instructions.) Uncover your pork and place it into the preheated smoker, smoking it for around 8 hours (that’s how long it took for our 6.5-pound roast). Replace wood chips in your smoker as needed throughout the day, and also mix your cole slaw every now and again. After 8 hours of smoking, cover the pork roast with foil and cook for another hour.

When pork is almost ready, add 1-2 tablespoons of mayonnaise to your cole slaw and mix well. Chill until ready to serve. Heat or toast your buns. When pork is ready, shred it with two forks and mix it in its juices. Pile it high on a bun, top with sweet slaw, and enjoy!

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{ 14 comments… read them below or add one }

Tieghan September 9, 2013 at 3:47 am

Oh my gosh, that smoker is so cool! I want one and two of these sandwiches please!! Such amazing flavors going on here!

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Julie Ruble September 9, 2013 at 11:21 am

Thank you!

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A_Boleyn September 9, 2013 at 4:53 am

I am so envious of the result … not the process, frankly. It would be too much work for me.

I remember my dad building a small smoker/shed of his own on their property out in the county. They had 39 acres and so a smoker wasn’t a bother to any neighbours. I think it caught fire. :) At least I never heard any more about it. It though his attempts to make his own sausage were getting better. The first batch was a bit too lean/dry but the 2nd one was pretty good. I was looking forward to getting more of those coils of smoked sausage.

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Julie Ruble September 9, 2013 at 11:21 am

I was surprised at how little work it really was (well, after I let Mike assemble the thing. LOL.)

I love that story — and smoked sausages!! That never occurred to me, but must happen.

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Rick Ruble September 9, 2013 at 11:57 am

I love my Masterbuilt electric smoker I got at Home Depot for around $159, but it doesn’t have all the bells and whistles this one does. I might have to invest in this model. I was skeptical of the electric smoker until I used it the first time. The meat was delicious and the cooking was simple. Thanks for posting, Julie.

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Julie Ruble September 9, 2013 at 2:11 pm

Our roast was really good, Dad, but still not as good as yours! I told Mom that I think there’s “Dad-magic” involved that we’re missing. :)

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Karly September 9, 2013 at 1:52 pm

I DO know one of those people – it’s my dad! He fries turkey, smokes chicken, and puts deer jerky in our Christmas stockings every year! Haha!

Love this recipe. It sounds amazing. I might have to get my dad to bust out his smoker and give it a shot!

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Julie Ruble September 9, 2013 at 2:12 pm

If you do, make sure you’re there for dinner :) Love those backyard-food-people.

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natalie@thesweetslife September 10, 2013 at 12:16 am

we were also sent the smoker and have been loving it! admittedly, ryan’s been doing the work using it and I just reap the benefits…we’ve smoked pork butt and ribs but next up is turkey and chicken!

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Coco in the Kitchen September 10, 2013 at 3:01 am

That’s a serious smoker, girl!
Great pics. Love to try this one.

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Lawrence September 11, 2013 at 3:11 am

Great looking smoked Pulled Pork on Cole Slaw. I am glad to see you taking a step toward the outdoor cooking with fire -food-people!
Masterbuilt does make a great machine but you should ask the Green Egg people to send you a sample.

Thanks for your walk on the smoke and coals side of life. Just a few months until we can start gift wrapping the smoked turkeys and jerky.

Now, pass the brownies.

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Amy | Club Narwhal September 11, 2013 at 5:54 pm

Julie, you lucky, lucky duck! I think I have total backyard-food-person tendencies, though I don’t currently own a grill or any backyard food apparatuses. My friends made a makeshift smoker in their back yard and the pork they made was so ridiculously good. Your pulled pork sounds amazing! It seems like I am always in the mood for BBQ :)

Reply

Teal Cuttlefish September 14, 2013 at 10:13 am

It sounds marvelous, but the price went whizzing over my head, though I would love to smoke food. It’s one of my favorite meal preparations, and most smoked meat has cayenne, paprika, or other pepper in it, which I and my daughter are allergic to, so homemade would be awesome.

I presume the sugar in the recipe is mixed in with the vinegar and other dressing ingredients for the slaw? due to food intolerance I would use agave or honey, but that recipe is simple and not cloying. I wonder if balsamic vinegar would be too much for it?

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Deb February 3, 2014 at 2:33 pm

Where’s my lunch? This has made me hungry. Always willing to give a new pulled pork recipe a try.Bookmarked

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