Pulled Pork Sandwich
Chef Tom creates a take on the classic pulled pork sandwich with an amazing apple slaw to pair with the pork all piled up on ciabatta buns.
- 1 Boston butt pork shoulder
Smoke on Wheels Pork Injection & Marinade
Plowboys BBQ Yardbird Rub
Blues Hog Original BBQ Sauce
Blues Hog Tennessee Red BBQ Sauce
- Ciabatta Buns
- 1 lb bag slaw mix (shredded cabbage & carrots)
- 3 green onions, green parts only, sliced
- 1 sweet apple, cored, diced
3/4 cup House of Q Slow Smoke Gold BBQ Sauce and Slather
- 1 tsp Apple Cider Vinegar
Plowboys BBQ Yardbird Rub
For the Slaw:
Preheat your Yoder Smokers YS640 to 250°F. Before beginning to trim the pork butt, feel around the roast and trim any small bone fragments or hard cartilage that may be left on the surface. Remove all the fat cap to expose the meat. Flip the butt over and trim any excess fat on the surface. Find the seam near the bone side. Begin to pull the crevice open and carefully cut in-between the two muscles. Trim the excess fat, connective tissue and anything that is not meat from the inside of the opening.
Inject the butt with Smoke on Wheels Pork Injection & Marinade inserting the needle every couple of inches in a grid pattern. After inserting the needle, move it around a bit to create a pocket and fill the pocket with injection until it begins to come back out.
Pat the surface of the roast mostly dry with paper towels. Shake on a generous layer of Plowboys BBQ Yardbird Rub on all surfaces, including inside the crevice where you trimmed the fat and tissue earlier. Allow the rub to soak in to the meat at least 10 minutes before transferring to the cooker.
- Place the butt on the grate of the smoker. Smoke until it has achieved a nice mahogany color on the outside, about 4 hours, or roughly 155°F internal temperature.
- As the pork cooks, combine the slaw ingredients, mix well and store in the refrigerator.
- Remove from the pit and place the roast on top of two sheets of foil, large enough to wrap the roast. Pour a few more tablespoons of your injection liquid on the meat and tightly double wrap in foil. Return to the cooker, increasing the cooking temperature to 300°F.
Continue to cook the pork butt until the internal temperature reaches roughly 205°F, about 2 more hours. When the shoulder blade bone can easily be pulled out of the roast, the meat should be cooked enough to pull. Open the foil package slightly, and allow the roast to rest 20-30 minutes. During this time you can toast your ciabatta buns. Pull the meat, either by hand or using claws.
Warm equal parts Blues Hog Original BBQ Sauce and Blues Hog Tennessee Red BBQ Sauce in a sauce pan. Pour the mixture over the pulled pork and toss to incorporate.
- Assemble the sandwiches: pulled pork on the bottom bun topped with slaw and the top bun.
- Serving Size
- 11.3 oz
- per serving
- 68 grams
- 57 grams
- 47 grams
- 1653 milligrams