The Pork Bomb Sandwich

Chef Eric is back with his Pork Bomb Sandwich, a simple, and impressive, sandwich built with pork and his blue smoked slaw recipe.

The Pork Bomb Sandwich


Ingredients

Instructions

Stabilize your Kamado Joe at 250º F set up for indirect cooking.

Trim the fat cap off of your pork butt and portion your bombs to roughly 12 ounces apiece.

Season liberally on all sides with Plowboys Yardbird Rub.

Place in your desired smoking wood and smoke indirect for 3 hours.

Take the bombs off the grill and wrap with cellophane several times each way. Do not skimp on the wrap, use 5 or 6 layers each way and use BPA free if you like.

Place wrapped bombs in a container with a lid and place back on the grill.

Cook for 5 to 6 more hours, indirect at 225F. Cook until you have reached an internal temp of 208º F.

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5 Comments

  1. Marcia
    November 12, 2018

    Is the cellophane wrap just consumer grade what you buy in the grocery store or something different?

    Reply
    1. Admin
      November 20, 2018

      Most wraps are rated for use up to 250 degrees. Just check the package, it should have the maximum temperature on it.

      Reply
  2. Doug Barnes
    November 12, 2018

    Oh My!!!! Get in my belly!!!

    Reply
  3. Travis McVey
    November 15, 2018

    Blue smoked slaw recipe not on here

    Reply
    1. Admin
      November 15, 2018

      Whoops! That is fixed. Thanks

      Reply

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