Smoked Pulled Pork Sandwich* Recipe

Prepare the rub

In a small bowl combine kosher salt, coarse black pepper, brown sugar, paprika, garlic powder, onion powder, ground cumin and cayenne. Mix well to form an even dry rub.

Trim excess fat from the pork shoulder, leaving a thin fat cap for moisture. Pat the pork dry with paper towels.

Spread yellow mustard all over the pork as a binder. Generously rub the dry rub onto the entire pork, pressing to adhere. Let rest at room temperature for 30 minutes or refrigerate overnight for deeper flavor.

Preheat your smoker to 225°F (107°C). If using a charcoal or gas grill set up for indirect cooking, stabilize temperature at 225°F and add soaked wood chunks or chips to the coals or in a smoker box.

Place the pork on the smoker fat-side up. Insert a probe thermometer into the thickest part, avoiding bone. Smoke until the internal temperature reaches about 160°F (71°C). This will take roughly 4–6 hours depending on size and smoker consistency.

When the pork reaches 160°F, spritz with a mixture of apple juice and apple cider vinegar every 45–60 minutes to maintain moisture and build bark. Continue smoking until internal temperature reaches 195–205°F (90–96°C) and the probe slides in with little resistance (another 3–5 hours).

Remove the pork from the smoker and wrap tightly in foil or butcher paper. Let rest in a cooler or oven (turned off) for at least 1 hour to redistribute juices.

Unwrap and transfer pork to a cutting board. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding large chunks of fat. Mix in a few tablespoons of reserved pan juices or a little apple juice to moisten if needed.

In a small saucepan combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce, smoked paprika and salt. Whisk to combine.

Bring to a gentle simmer over medium-low heat, then reduce heat and simmer 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning (more sugar for sweetness, vinegar for tang, or hot sauce for heat). Remove from heat and let cool. Reserve some sauce to toss with the pulled pork and some for serving.

In a large bowl combine green cabbage, red cabbage and shredded carrot.

In a small bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt and black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate at least 30 minutes to let flavors meld. Keep chilled until assembly.

If using fresh potatoes, cut russets into even 1/4–1/2-inch fries. Rinse in cold water until water runs clear to remove starch, then pat thoroughly dry with towels.

Heat vegetable oil in a deep fryer or heavy-bottomed pot to 325°F (163°C). Fry the potatoes in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches again until golden brown and crisp, about 2–3 minutes. Drain on paper towels and immediately season with salt.

Lightly butter the cut sides of the buns and toast on a hot griddle or skillet until golden, about 1–2 minutes per side.

Toss the shredded pork with 1/2 to 1 cup of the prepared BBQ sauce (adjust to taste). Keep additional sauce for serving.

Place a generous portion of sauced pulled pork on the bottom bun. Top with a scoop of coleslaw, add 2 pickle slices, and finish with the top bun.

Serve sandwiches hot with fries on the side and extra BBQ sauce and pickles available. Leftover pork keeps well refrigerated for 3–4 days or frozen for 2–3 months.