Pulled Pork Sandwich
Pulled Pork Sandwich
Malcom Reed
Tender smoked pulled pork finished with a tangy vinegar barbecue glaze and served with creamy homemade coleslaw. A classic barbecue sandwich that's perfect for any cookout.
Ingredients
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8-10 lb Pork Butt
¼ cup Yellow Mustard
¼ cup Killer Hogs Hot Rub
1 cup Apple Juice
1 cup Apple Cider Vinegar
2 cups Killer Hogs Vinegar Sauce
1 cup Killer Hogs The BBQ Sauce
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1 (16 oz) bag cole slaw mix
½ cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons white sugar
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground celery seed
Directions
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Combine the wet ingredients in a small bowl.
Add the cole slaw mix and stir until evenly coated.
Refrigerate for at least 1 hour.
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Preheat a vertical drum smoker for indirect cooking at 250 to 275°F. Add a couple chunks of hickory and pecan wood for smoke flavor.
Pat the pork butt dry with paper towels. Coat the outside with a thin layer of yellow mustard, then season generously with Killer Hogs Hot Rub until no mustard is visible.
Place the pork butt on the smoker fat-side down.
Smoke for 4 hours, or until the rub has adhered to the outside and turned a dark mahogany color.
Transfer the pork butt to a 1/2-size aluminum steam pan. Pour 1 cup of Killer Hogs Vinegar Sauce over the pork butt and cover tightly with aluminum foil.
Insert a probe thermometer through the foil into the center of the pork butt, avoiding the bone. Return the pan to the smoker and continue cooking until the internal temperature reaches 200°F.
Carefully remove the pork butt from the pan and place it on a wire cooling rack. Combine the remaining 1 cup Killer Hogs Vinegar Sauce with 1 cup Killer Hogs The BBQ Sauce and brush the mixture over the outside of the pork butt.
Return the pork butt to the smoker for 15 to 20 minutes to set the glaze.
Remove the pork butt from the smoker once the glaze has caramelized and formed a bark. Let it rest for 15 to 20 minutes before pulling.
