Southern Pork Sandwich Recipe
Smoked Pulled Pork Piled High on a Toasted Brioche Bun topped with Creamy Coleslaw.
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Ingredients
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Pulled Pork
Coleslaw
Sandwich Assembly
Method
Pulled Pork
- 1
Prepare the Pork
Rub the pork shoulder with paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Make sure to coat the pork evenly on all sides.
- 2
Smoke the Pork
Place the seasoned pork shoulder in a smoker at 225°F (107°C) for about 8-10 hours, or until the internal temperature reaches 195°F (90°C).
- 3
Coleslaw
- 4
Prepare the Vegetables
Shred the green cabbage and carrots using a sharp knife or a food processor. Place them in a large mixing bowl.
- 5
Make the Dressing
In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 6
Combine
Pour the dressing over the shredded cabbage and carrots. Toss until the vegetables are well coated. Refrigerate for at least 30 minutes before serving.
Sandwich Assembly
- 7
- 8
Assemble the Sandwiches
Layer the pulled pork generously on the bottom half of each toasted bun. Top with a scoop of creamy coleslaw, and then place the top half of the bun on each sandwich.
- 9
Serve
Serve the sandwiches warm with extra BBQ sauce on the side, if desired.
