Pulled Pork Sandwich Recipe
Tender pulled pork smoked for 12 hours on a fresh baked bun, topped with Dijon aioli, slaw, sweet BBQ, and pickles.
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Ingredients
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Pulled Pork and Sandwich Components
Method
Preparation and Cooking Instructions
- 1
Prepare the Pork
In a bowl, mix together the smoked paprika, garlic powder, onion powder, black pepper, and salt. Rub the spice mixture all over the pork shoulder.
- 2
Smoke the Pork
Place the seasoned pork shoulder in a smoker preheated to 225°F (107°C). Smoke the pork for about 12 hours, or until it reaches an internal temperature of 195°F (90°C).
- 3
Make the Dijon Aioli
In a bowl, combine the Dijon mustard and mayonnaise. Mix well until smooth.
- 4
Prepare the Slaw
In a large bowl, combine the shredded cabbage and grated carrot. Drizzle with apple cider vinegar and toss to combine. Season with salt and pepper to taste.
- 5
- 6
Assemble the Sandwiches
On each hamburger bun, layer the shredded pork, a drizzle of sweet BBQ sauce, a spoonful of slaw, a dollop of Dijon aioli, and top with pickle slices.
