Mckoy’s Bbq Sandwich Recipe

Time8h

Serves4

Smoked in-house over pecan wood and topped with crisp coleslaw.

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Ingredients

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1
Prepare the Smoked Pulled Pork
Soak pecan wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C). Place the pork in the smoker and smoke for 6-8 hours, or until it reaches an internal temperature of 195°F (90°C). Remove from the smoker and let rest before shredding.
2
Make the Coleslaw
In a mixing bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well until the coleslaw is evenly coated. Adjust seasoning to taste and refrigerate until ready to serve.
3
Assemble the Sandwich
Toast the hamburger buns lightly if desired. Place a generous portion of the smoked pulled pork on the bottom half of each bun. Top with a scoop of coleslaw and place the top bun on. Serve immediately.