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  • Pulled Pork Sandwiches by Dennis The Prescott
 
  • Pulled Pork Sandwiches by Dennis The Prescott
 

Pulled PorkSandwiches by Dennis The Prescott

Pulled Pork Sandwiches by Dennis The Prescott
0.0
0.00Pulled Pork Sandwiches by Dennis The Prescott
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  • Difficulty3/5
  • Prep time15 mins
  • Cook time9 hrs
  • Serves8 - 12
  • HardwoodHickory

“In the sandwich world, pulled pork reigns supreme. This King of Comfort is jam-packed awesome; perfect for neighborhood BBQ’s, game day, or any given Tuesday.” -DTP

Ingredients

Pulled Pork:

  • (1) 8-10 lb WHOLE BONE-IN PORK SHOULDER
  • 2 tbsp OLIVE OIL
  • 1 tbsp 1 T CHILI POWDER
  • 2 tbsp 2 T BROWN SUGAR
  • 1 tbsp 1 T GROUND ESPRESSO
  • 1 1/2 tsp SMOKED PAPRIKA
  • 1 1/2 tsp GARLIC POWDER
  • 1 1/2 tsp ONION POWDER
  • 1 tbsp KOSHER SALT
  • 1 1/2 tsp FRESH CRACKED PEPPER
  • JACOBSEN FINISHING SALT

Slaw:

  • 1 cup Mayonnaise
  • 1 tbsp DIJON MUSTARD
  • 1 tbsp CIDER VINEGAR
  • 1 tbsp LEMON JUICE
  • ZEST OF 1 LEMON
  • 1 tbsp HONEY
  • 1/2 tsp CELERY SEED
  • 1 tsp KOSHER SALT
  • 1/2 tsp FRESH CRACKED BLACK PEPPER
  • 1 GREEN CABBAGE, SHREDDED
  • 1 RED CABBAGE, SHREDDED
  • 2 large CARROTS, GRATED ON A BOX GRATER

Toppings:

  • PICKLES
  • BBQ SAUCE
  • HOT SAUCE
  • BURGER BUNS

Pulled Pork:

  • (1) 8-10 lb WHOLE BONE-IN PORK SHOULDER
  • 2 tbsp OLIVE OIL
  • 1 tbsp 1 T CHILI POWDER
  • 2 tbsp 2 T BROWN SUGAR
  • 1 tbsp 1 T GROUND ESPRESSO
  • 1 1/2 tsp SMOKED PAPRIKA
  • 1 1/2 tsp GARLIC POWDER
  • 1 1/2 tsp ONION POWDER
  • 1 tbsp KOSHER SALT
  • 1 1/2 tsp FRESH CRACKED PEPPER
  • JACOBSEN FINISHING SALT

Slaw:

  • 1 cup Mayonnaise
  • 1 tbsp DIJON MUSTARD
  • 1 tbsp CIDER VINEGAR
  • 1 tbsp LEMON JUICE
  • ZEST OF 1 LEMON
  • 1 tbsp HONEY
  • 1/2 tsp CELERY SEED
  • 1 tsp KOSHER SALT
  • 1/2 tsp FRESH CRACKED BLACK PEPPER
  • 1 GREEN CABBAGE, SHREDDED
  • 1 RED CABBAGE, SHREDDED
  • 2 large CARROTS, GRATED ON A BOX GRATER

Toppings:

  • PICKLES
  • BBQ SAUCE
  • HOT SAUCE
  • BURGER BUNS

Preparation

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, 10-15 minutes. 

Combine all of the spices, salt and pepper in a small dish and stir well. Rub the pork shoulder all over with olive oil, then coat completely with the spice rub. 

Place the pork directly on the grill grate and cook, covered until the internal temperature reaches 160 degrees F (approximately 3 to 4 hours).

Remove the pork shoulder and wrap it in a double layer of aluminum foil. Place the pork back on the rack and cook until the internal temperature reaches 204 degrees F (approximately 3 to 4 hours). 

Remove the pork and let it rest in the foil for 30 to 40 minutes.

While the pork is resting, prepare the slaw. Combine the mayo, Dijon, vinegar, lemon juice and zest, honey and celery seed and mix well to combine. Season with salt and pepper, then toss with the cabbage and carrot. Set aside.

Remove the bone and any excess fat, then shred the pork with 2 forks into bite-size pieces. Season with a bit of finishing salt and serve with your favorite buns and toppings. Enjoy!

Click to learn more about Pro Team member Chef Dennis The Prescott. Check out more of his recipes and photos on his Instagram @DennisThePrescott.

Access this, and over a thousand other Traeger recipes on the Traeger App. 

  • Difficulty3/5
  • Prep time15 mins
  • Cook time9 hrs
  • Serves8 - 12
  • HardwoodHickory

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