The Jabroni Recipe
includes burnt ends, pulled pork, hand-cranked sausage, bbq pit beans, classic slaw, potato salad, pickles, half dozen Farm-to-Market egg buns, cup of of table sauce & a cup of naked sauce. (Serves 6)
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Ingredients
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Meats
Sides
Buns
Sauces
Method
Meat Preparation
- 1
- 2
Cook Pulled Pork
Rub a pork shoulder with a dry rub of your choice. Smoke or slow cook the pork at 225°F (107°C) for about 8-10 hours until it reaches an internal temperature of 195°F (90°C). Shred the pork when done.
- 3
Make Hand-Cranked Sausage
Mix ground pork with spices and herbs of your choice. Stuff the mixture into casings and smoke at 160°F (71°C) for about 2 hours until fully cooked.
Side Preparation
- 4
- 5
Make Classic Slaw
In a large bowl, combine shredded cabbage, carrots, and slaw dressing. Toss well and refrigerate for at least 1 hour before serving.
- 6
Mix Potato Salad
Boil potatoes until tender, then chop and mix with mayonnaise, mustard, diced onions, celery, and seasonings. Chill in the refrigerator for at least 1 hour.
- 7
Prepare Pickles
Open the jar of pickles and set aside for serving.
Bun Preparation
- 8
Sauce Preparation
- 9
Prepare Sauces
Pour the table sauce and naked sauce into separate serving cups for dipping and drizzling.
Assembly
- 10
Assemble The Jabroni
On each toasted bun, layer a generous amount of pulled pork, followed by burnt ends and slices of sausage. Serve with a side of BBQ pit beans, classic slaw, potato salad, and pickles. Drizzle with table sauce and naked sauce as desired.
