Pete Jones Bbq Sandwich With Slaw Recipe

Trim and bind

Trim excess silver skin and very large fat caps from the pork shoulder, leaving a thin fat layer for moisture. Pat the meat dry with paper towels. Rub the entire shoulder with the yellow mustard to act as a binder for the dry rub.

Apply rub

In a small bowl, combine kosher salt, coarse black pepper, paprika, garlic powder, onion powder and brown sugar. Rub the mixture all over the pork, pressing firmly so it adheres to the mustard binder. Let rest refrigerated for 1–2 hours or at room temperature for 30 minutes before smoking.

Prepare smoker

Preheat your smoker (or charcoal grill set up for indirect cooking) to 225°F (107°C). Add hickory or white oak chunks for smoke flavor. If available, place a water pan in the smoker to help maintain humidity.

Smoke the pork

Place the pork shoulder fat-side up on the smoker grates. Maintain a steady temperature of about 225°F. Every 60–90 minutes, spritz the pork with a 1:1 mixture of apple cider vinegar and water (or apple juice) to keep the surface moist. Smoke until the internal temperature reaches 195–205°F (90–96°C); this typically takes 1.5–2 hours per pound, so plan ~6–8 hours for a 4 lb shoulder.

Rest and chop

When the pork hits 195–205°F, remove it from the smoker and let it rest, tented loosely with foil, for 30–45 minutes. Transfer to a cutting board, remove large pieces of fat and bone, then chop the meat into small pieces (traditionally chopped, not shredded). Optionally mix in some of the pan juices or a small amount of the vinegar-based finishing sauce to moisten. Keep warm until assembly.

While the pork smokes (or near the end), combine apple cider vinegar, light brown sugar, hot sauce, kosher salt and cracked black pepper in a small saucepan. Bring to a simmer over medium-low heat, stirring to dissolve sugar. Remove from heat and cool slightly. Taste and adjust heat or sweetness. This thin, tangy sauce is served by lightly mopping or seasoning the chopped pork to taste—Skylight-style is bright and vinegary, not thick or tomato-based.

Prepare cabbage

Shred the green cabbage finely (use a mandoline or sharp knife). Put shredded cabbage in a large bowl and sprinkle with kosher salt. Toss and let sit 10 minutes to wilt slightly, then squeeze out any excess moisture if desired.

Make dressing

In a small bowl whisk together apple cider vinegar, granulated sugar, mayonnaise (if using), celery seed (if using), and black pepper until sugar dissolves.

Combine and chill

Add the sliced green onions to the cabbage, pour the dressing over the cabbage mixture, and toss thoroughly to combine. Taste and adjust seasoning with salt or a touch more sugar or vinegar. Refrigerate at least 30 minutes to let flavors meld; slaw can be made up to a day ahead.

Toast buns

Split the potato buns and lightly butter the cut sides. Toast on a skillet or griddle over medium heat until golden and slightly crisp, about 1–2 minutes per side.

Build sandwich

Place a generous portion (about 4–6 oz) of chopped smoked pork on the bottom bun. If using the vinegar finishing sauce, lightly drizzle 1–2 tablespoons over the pork (adjust to taste). Top pork with a heaping scoop of the vinegar-style slaw. Add pickle slices if desired. Cap with the top bun and serve immediately.

Serving notes

Serve warm with extra vinegar sauce on the side, and classic sides like baked beans or fries. Leftover chopped pork keeps refrigerated for 3–4 days and reheats gently in a skillet with a splash of apple cider vinegar or water to keep moist.