Southern Pork Recipe
Smoked Pulled Pork Piled High on a Toasted Brioche Bun topped with Creamy Coleslaw
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Ingredients
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For the Smoked Pulled Pork
For the Creamy Coleslaw
For Assembly
Method
For the Smoked Pulled Pork
- 1
Prepare the Pork
Trim excess fat from the pork shoulder and cut it into large chunks for easier handling.
- 2
Make the Rub
In a bowl, mix together smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- 3
Season the Pork
Rub the spice mixture all over the pork pieces, ensuring they are evenly coated.
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C) and add your choice of wood chips.
- 5
Smoke the Pork
Place the seasoned pork in the smoker and add apple cider vinegar and water to the drip pan. Smoke for about 8-10 hours, or until the pork is tender and easy to shred.
- 6
For the Creamy Coleslaw
- 7
Prepare the Vegetables
In a large bowl, combine shredded green cabbage and shredded carrots.
- 8
Make the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 9
Combine the Slaw
Pour the dressing over the cabbage and carrots. Toss until all the vegetables are well coated.
- 10
Chill the Coleslaw
Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld.
For Assembly
- 11
Assemble the Sandwiches
On each toasted brioche bun, pile high with shredded smoked pork and top with a generous scoop of creamy coleslaw.
- 12
Serve
Serve immediately and enjoy your Southern Pulled Pork Sandwich!
