XL Pulled Pork Sandwich
Description
Smoked pork piled high on homemade grilled sourdough, topped with my Guinness Bbq sauce and hugged with French onion slaw.
The pork was slow cooked in honey hog rub and spritzed with GRAPE juice.
Pro Tip: try adding green apple slices to your slaw, or thin slices to the sandwich for a nice change in texture
Scale
Ingredients
Pork:
- Pork Shoulder
- 1–2 T Teriyaki Sauce
- 1/2 C Meat Church Honey Hog
- Grape Juice
Slaw:
- 1 Jar Mother Raw french onion dip
- 2.5 Cups Shredded Broccoli
- 1 Cup Shredded Carrots
- 1/4 Cup Shredded Cabbage
- 1/2 Cup shredded or sliced Green apple
Guiness BBQ Sauce
- 11oz Bottle Guinness
- 1/2C Traeger Texas Spicy BBQ sauce
- 1/2C Apple cider Vinegar
- 3/4C Brown sugar
Instructions
- Preheat smoker to (225F). (Use Super Smoke if you have it!)
- Use a sharp knife to score the fatty side of the shoulder.
- Cover pork in 1-2T Teriyaki sauce and in 1/2C honey hog rub then place directly on grates. *Spritz every 30 minutes with Grape juice after the first hour.*
- Smoke for about 6 hours or until internal temp reads (160F).
- Place pork in a foil pan filled with 1/2 Cup grape juice and cover with more foil. Turn the smoker up to (275F) and cook for an additional 2-3 hours or until internal temp reads (204F). Let rest 1 hour and pull apart with gloved hands or 2 forks.
Slaw
- Mix all ingredients. Serve right away.
BBQ Sauce
- Combine the Guinness, Texas heat sauce, vinegar, and brown sugar in a small saucepan.
- Bring to a boil, then lower heat and simmer for about 30-50 minutes.
*THIS SAUCE IS AMAZING you may want to double the recipe*
