Texas Chainslaw Massacre Recipe

Trim and dry

Pat the pork shoulder dry with paper towels. Trim excessive fat cap leaving a thin layer for moisture (about 1/4 inch).

Apply binder and rub

Spread yellow mustard all over the pork as a light binder. In a small bowl combine kosher salt, coarse black pepper, garlic powder, smoked paprika and brown sugar. Rub the spice mixture evenly over the entire roast, pressing to adhere.

Preheat smoker

Preheat your smoker to 225°F (107°C). If using a charcoal grill, set up for indirect heat and maintain 225°F. Add hickory or oak wood chips/chunks for smoke flavor.

Smoke low and slow

Place the pork on the smoker fat side up. Insert a probe thermometer into the thickest part. Smoke until internal temperature reaches 195–203°F (90–95°C), about 6–8 hours depending on size and smoker. Every 45–60 minutes begin spritzing with apple juice to keep the surface moist once the bark has formed (after ~2 hours).

Rest and pull

When the roast reaches 195–203°F and feels tender (probe slides in with little resistance), remove it to a foil pan. Tent loosely with foil and rest for 30–45 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces. Mix in 1/2 to 3/4 cup of the BBQ sauce to coat the meat lightly (reserve remaining sauce for assembly).

Prepare vegetables

In a large bowl combine finely shredded green and red cabbage and grated carrot. Add the finely diced fresh jalapeño (remove seeds for less heat) and the diced dill pickles.

Make dressing

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

Dress and chill

Pour the dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning with more salt, pepper, or vinegar as needed. Cover and refrigerate at least 30 minutes to let flavors meld (can be made up to 4 hours ahead).

Toast buns

Heat a skillet or griddle over medium heat. Butter the cut sides of the buns and toast until golden brown, about 1–2 minutes per side.

Assemble sandwiches

Slice open each toasted bun. Pile about 1/2 cup (roughly 4 oz) of shredded smoked pork onto the bottom half, spoon a little of the reserved BBQ sauce over the meat for extra moisture if desired, then mound about 1/3 to 1/2 cup of the jalapeño-pickle slaw on top. Add 2 pickle slices per sandwich and optional pickled jalapeño slices for extra heat. Cap with the top bun.

Serve

Serve immediately while warm with extra BBQ sauce on the side. Leftover pulled pork keeps in the refrigerator for 3–4 days and the slaw for 2–3 days.