Smoked Carolina Pulled Pork Sandwiches
Prep time 20 mins
Cook time 8 hrs|
Homemade mop sauce and coleslaw top a spicy smoked and shredded Boston Butt, for a pulled pork sandwich that’s bursting with our signature wood-fired flavor.
1 (6-7 lb) bone-in Boston butt
1 cup apple cider vinegar
1 cup beer
2 tbsp fresh lemon juice
1 tbsp Worcestershire sauce
1 tsp Hot red pepper flakes
Sauce and Slaw
2 cups apple cider vinegar
1 1/2 cups water
1/2 cup Ketchup
1/4 cup Brown Sugar
5 tsp salt
2-4 tsp hot red pepper flakes
1 tsp freshly ground black pepper
1 tsp freshly ground white pepper
1/2 large cabbage, cored and shredded
Season pork butt with Traeger Pork & Poultry on all sides. Wrap the pork in plastic wrap and refrigerate for 8 hours.
For the Mop Sauce: In a nonreactive bowl, combine apple cider vinegar, beer, lemon juice, Worcestershire sauce and hot red pepper flakes. Set aside.
When ready to cook, set the temperature to 180℉ and preheat, lid closed for 15 minutes.
Remove the plastic from the pork butt and place the meat directly on the grill grate. Smoke for 3 hours, mopping with the mop sauce every hour after the first hour.
Increase the temperature to 250℉ and continue to roast the pork until the internal temperature reaches 160℉, about 3 more hours, mopping each hour.
Wrap the pork butt in foil and continue to cook until the finished internal temperature reaches 204℉. Wrap the pork (still in the foil) in heavy bath towels and place in an insulated cooler for an hour.
For the Vinegar Sauce: In a mixing bowl, combine the apple cider vinegar, water, ketchup, brown sugar, salt, hot red pepper flakes, black pepper, and white pepper and stir until the salt and sugar crystals have dissolved. Taste for seasoning, adding more sugar or hot red pepper flakes as needed. Let sit for an hour for the flavors to develop.
Carolina Coleslaw: In a mixing bowl, combine the shredded cabbage with about 1 cup of the vinegar sauce. We also added in about 1/4 cup diced red onion and a few shredded carrots.
Pulled Pork with Carolina Coleslaw: Separate the still-warm pork into chunks, discarding the bone and any nasty bits or fat or gristle. Pull the pork into shreds and put them in a roasting pan (disposable is fine).
Moisten the meat with any juices that accumulated in the foil as well as a little of the vinegar sauce.
Serve the meat on the buns with the coleslaw. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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