Bucktown Stout Pulled Pork Recipe
Smoked pulled pork & house-made Bucktown Stout BBQ sauce. Served on a brioche bun with coleslaw
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Ingredients
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Pulled Pork
Bucktown Stout BBQ Sauce
Coleslaw
Assembly
Method
Pulled Pork
- 1
Prepare the Pork Shoulder
Trim excess fat from the pork shoulder and pat it dry with paper towels.
- 2
Season the Pork
In a bowl, mix together salt, black pepper, garlic powder, onion powder, paprika, and brown sugar. Rub this spice mixture all over the pork shoulder.
- 3
Cook the Pork
Place the seasoned pork shoulder in a smoker set to 225°F (107°C). Smoke for approximately 8-10 hours, or until the internal temperature reaches 195°F (90°C).
- 4
Rest the Pork
Once cooked, remove the pork from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes before shredding.
- 5
Shred the Pork
Using two forks, shred the pork into bite-sized pieces.
Bucktown Stout BBQ Sauce
- 6
Combine Ingredients
In a saucepan, combine Bucktown Stout, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- 7
Simmer the Sauce
Bring the mixture to a simmer over medium heat. Reduce heat to low and let it simmer for 20-30 minutes, stirring occasionally, until thickened.
- 8
Combine with Pulled Pork
Once the sauce is ready, mix it with the shredded pork until well coated.
Coleslaw
- 9
Combine Coleslaw Ingredients
In a large bowl, combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well until fully combined.
- 10
Chill the Coleslaw
Cover the coleslaw and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Assembly
- 11
Prepare the Buns
Slice the brioche buns in half and lightly toast if desired.
- 12
Assemble the Sandwich
Place a generous portion of pulled pork on the bottom half of each bun. Top with coleslaw and place the top half of the bun over it.
- 13
Serve
Serve the pulled pork sandwiches immediately, with extra BBQ sauce on the side if desired.