AmericanBBQSandwich

American BBQ Sandwich with Pulled Pork and Coleslaw

Ingredients

Seasoning Ingredients

  • 1 Tbsp (7 g) Spanish paprika
  • 1 Tbsp (15 g) light brown sugar
  • 1 Tbsp (7 g) garlic powder
  • 2 tsp (6 g) onion powder
  • 3 Tbsp (45 g) kosher salt
  • 1 Tbsp (7 g) fresh ground black pepper

Pork Ingredients

  • 1 large bone-in Boston butt
  • 1.5 cups (350 ml) apple cider
  • 1/2 cup (120 ml) favorite beer

BBQ Sauce Ingredients

  • 2.5 Tbsp (40 g) dark brown sugar
  • 1 tsp (3 g) ground white pepper
  • 2 tsp (5 g) cayenne powder
  • 1 Tbsp (12 g) kosher salt
  • 2 Tbsp (30 g) ketchup
  • 2 cups (480 ml) apple cider vinegar

Slaw Ingredients

  • 1/2 cabbage head, thinly sliced
  • 2 carrots, julienned
  • 1 red onion, peeled and thinly sliced
  • 3 Tbsp (40 g) mayonnaise
  • 2 tsp (10 g) dijon mustard
  • salt to taste
  • pepper to taste
  • 3 Tbsp (30 g) apple cider vinegar

American BBQ Sandwich Assembly

  • toasted buns
  • pickles
  • pulled pork
  • coleslaw

Directions

Seasoning Method

  1. In a small bowl, add in all ingredients.
  2. Whisk to combine.

BBQ Pork Method

  1. Pat the Boston butt completely dry with paper towels. Season generously on all sides with seasoning.
  2. Place in a smoker preheated to 250°F for 4-5 hours or until internal temperature reaches 160°F.
  3. In a roasting tray lined with foil, add the pork roast and pour in apple cider and beer. Wrap tightly.
  4. Place back in the smoker and increase the temperature to 300°F and cook for 3-4 more hours or until the internal temperature is 205°F.
  5. Remove and let the pork cool while still tightly wrapped in the foil for 45 minutes.
  6. Remove the bone from the pork roast and using gloves shred the meat.
  7. Add BBQ sauce to the desired taste.

BBQ Sauce Method

  1. In a medium saucepan, add and combine all ingredients.
  2. Heat over medium heat until everything is dissolved.
  3. Transfer to a bottle.

Coleslaw Method

  1. To a large bowl, add and combine all ingredients.
  2. Toss all ingredients until thoroughly combined.
  3. Season to taste with salt and pepper.

BBQ Sandwich Assembly

  1. Toast buns on both sides.
  2. Add a layer of pickles and slaw.
  3. Add a generous amount of pork and top with the top bun.

Protips

  • I like to use a cherry apple cider instead of a plane apple cider. Makes for a bit more flavor
  • Ensure that the pork is cooked through. The internal temperature should be at least 205°F (96°C) when checked with a meat thermometer.
  • You can make the BBQ sauce and coleslaw ahead of time for better flavor development.