These pulled pork sandwiches with homemade slaw by Dennis The Prescott are an absolute explosion of smoky, sweet, and savory wood-fired flavor.
5 cups shredded red cabbage
2 large carrots, peeled then shredded on a box grater
1 large apple, grated
1 cup mayonnaise
1 tbsp whole grain mustard
1 tbsp apple cider vinegar
2 tsp pure maple syrup
2 tbsp freshly squeezed lemon juice
1/2 tsp celery seed
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
The night before, combine all the rub ingredients in a bowl and mix well. Trim and clean any excess fat from the pork butt. Generously coat the pork with the rub, then chill in the fridge overnight.
When ready to cook, set the temperature to 250℉ and preheat, lid closed for 15 minutes.
Put the pork butt directly on the grill grates and insert a internal meat thermometer. Cook until the temperature reads 160℉, about 3-4 hours.
Remove and wrap the pork tightly in a double layer of aluminum foil. Place back on the grill and cook until the pork reaches an internal temperature of 204℉. Remove from the grill and let rest in the aluminum foil for 45 minutes.
For the Coleslaw: In a large bowl, combine cabbage, carrots, and the apple. In a second bowl, combine the remaining slaw ingredients and stir well to make the sauce. Pour the sauce into the sliced and diced goodness and mix the lot together until creamy and delicious.
After the pork has rested, remove from the foil. Discard any excess fat, then shred with 2 forks and remove the bone.
Transfer the pulled pork to a serving platter, pour over any juices from the foil, then top with a nice hit of finishing salt.
Build your incredible pulled pork sandwiches on toasted brioche buns with a generous portion of pork, coleslaw, Traeger BBQ sauce, pickles, and your favorite hot sauce. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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