Bucktown Stout Pulled Pork Sandwich Recipe
Smoked Pulled Pork & house-made Bucktown Stout BBQ Sauce. Served on a Brioche Bun with House-made Coleslaw
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork
Bucktown Stout BBQ Sauce
House-made Coleslaw
Brioche Buns
Method
Pulled Pork
- 1
Prepare the Dry Rub
In a bowl, mix together the smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper.
- 2
Rub the Pork
Rub the dry mixture all over the pork shoulder, ensuring even coverage.
- 3
Cook the Pork
Place the pork shoulder in a smoker or slow cooker. Add apple cider vinegar and water. Cook until the pork is tender and pulls apart easily, about 8 hours on low heat.
Bucktown Stout BBQ Sauce
- 4
Combine the Ingredients
In a saucepan, combine Bucktown Stout beer, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, salt, and black pepper.
- 5
Cook the Sauce
Bring the mixture to a simmer over medium heat. Cook for 15-20 minutes until it thickens slightly, stirring occasionally.
House-made Coleslaw
- 6
Mix the Vegetables
In a large bowl, combine shredded cabbage and carrots.
- 7
Prepare the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 8
Combine and Chill
Pour the dressing over the cabbage mixture and toss to coat. Refrigerate for at least 30 minutes before serving.
Assemble the Sandwich
- 9
- 10
Prepare the Buns
Toast the brioche buns lightly on a grill or in a toaster.
- 11
Build the Sandwich
Place a generous portion of pulled pork on the bottom half of each bun, top with coleslaw, and cover with the top half of the bun.
- 12
Serve
Serve the pulled pork sandwiches warm, with extra BBQ sauce on the side if desired.