Pulled Pork Sandwich Recipe
Slow-smoked with coleslaw, tobacco onions and pickles on a brioche bun.
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Ingredients
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Pulled Pork
Coleslaw
Tobacco Onions
Sandwich Assembly
Method
Pulled Pork
- 1
Prepare the Pork
In a small bowl, mix together brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create a dry rub. Rub this mixture all over the pork shoulder, ensuring it is well coated.
- 2
Smoke the Pork
Place the pork shoulder in a smoker preheated to 225°F (107°C). Smoke for about 8-10 hours, or until the internal temperature reaches 195°F (90°C). Occasionally, spritz the pork with apple cider vinegar to keep it moist.
- 3
Coleslaw
- 4
Mix the Coleslaw
In a large bowl, combine shredded cabbage and grated carrot. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to combine. Refrigerate for at least 30 minutes before serving.
Tobacco Onions
- 5
Prepare the Onions
Soak the sliced onions in buttermilk for at least 30 minutes. In a separate bowl, mix together flour, cornstarch, salt, and black pepper.
- 6
Sandwich Assembly
- 7
Assemble the Sandwiches
Toast the brioche buns lightly. On the bottom half of each bun, layer pulled pork, a generous scoop of coleslaw, a handful of tobacco onions, and a few pickle slices. Top with the other half of the bun and serve immediately.