Smoked Pulled Pork Sandwiches
By Dennis Prescott
These pulled pork sandwiches with homemade slaw by Dennis The Prescott are an absolute explosion of smoky, sweet, and savory wood-fired flavor.
Prep Time
15 Min
Cook Time
8 Hr
Pellets
Apple
Ingredients
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
Rub
| 1 Tablespoon | whole coriander seeds |
| 1 Teaspoon | lemon zest |
| 1 Tablespoon | ground espresso |
| 1/2 Tablespoon | chili powder |
| 1/2 Tablespoon | smoked paprika |
| 1 Tablespoon | brown sugar |
| 1 Tablespoon | kosher salt |
| 1/2 Tablespoon | freshly cracked black pepper |
main
| 1 | (6-9 lb) bone-in pork butt |
Slaw Topping
| 5 Cup | shredded red cabbage |
| 2 Large | carrots, peeled and shredded on box grater |
| 1 Large | apple, grated |
| 1 Cup | Mayonnaise |
| 1 Tablespoon | whole grain mustard |
| 1 Tablespoon | apple cider vinegar |
| 2 Teaspoon | pure maple syrup |
| 2 Tablespoon | freshly squeezed lemon juice |
| 1/2 Teaspoon | celery seed |
| 1 Teaspoon | kosher salt |
| 1/2 Teaspoon | freshly cracked black pepper |
For the Sandwich
| 14 | brioche burger buns, split and toasted |
| 2 Cup | sliced bread and butter pickles |
| 1 Bottle | Traeger 'Que BBQ Sauce |
| To Taste | your favorite hot sauce |
Steps
1
Combine all the rub ingredients in a bowl and mix well.
2
Trim and clean any excess fat from the pork butt. Generously coat the pork with the rub, then chill in the fridge overnight.
3
When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.
250 ˚F / 121 ˚C
4
Put the pork butt directly on the grill grate and insert an internal meat thermometer. Cook until the temperature reads 160℉, about 3 to 4 hours.
250 ˚F / 121 ˚C
160 ˚F / 71 ˚C
04:00
Super Smoke
5
Remove and wrap the pork tightly in a double layer of aluminum foil.
6
Place back on the grill and cook until the pork reaches an internal temperature of 204℉.
250 ˚F / 121 ˚C
204 ˚F / 96 ˚C
7
Remove from the grill and let rest in the aluminum foil for 45 minutes.
8
For the Coleslaw: In a large bowl, combine cabbage, carrots and grated apple. In a second bowl, combine the remaining slaw ingredients and stir well to make the sauce. Pour the sauce into the sliced and diced goodness and mix together until creamy and delicious.
9
After the pork has rested, remove from the foil. Discard any excess fat, then shred with 2 forks and remove the bone.
10
Transfer the pulled pork to a serving platter, pouring over any juices from the foil, then top with a nice hit of finishing salt.
11
Build your incredible pulled pork sandwiches on toasted brioche buns with a generous portion of pork, coleslaw, Traeger 'Que BBQ sauce, pickles and your favorite hot sauce. Enjoy!
My Notes
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