Homemade pickles give this classic BBQ sandwich a whole new tangy crunch. We use Persian cucumbers for the pickles and a bone-in pork butt for the pulled pork, with a quick and easy BBQ sauce tying them all together.
1 Pound Persian cucumbers
1 Cup salt
1/2 Cup sugar
6 Clove garlic
4 Whole bay leaves
4 Tablespoon black peppercorn
2 Tablespoon white peppercorn
4 Tablespoon fennel seed
1 Tablespoon whole coriander
1 Tablespoon red pepper flakes
1 Bunch fresh dill
2 Cup white wine vinegar
2 Cup ice water
2 Tablespoon mayonnaise
1 Tablespoon ketchup
2 Teaspoon sweet pickle relish
1/2 Teaspoon sugar
1/2 Teaspoon distilled white vinegar
1 Teaspoon mustard
1 Tablespoon Traeger Apricot BBQ Sauce
1 (3,6-4,5 kg) de fesses de porc avec os
1/4 Cup Traeger Pork & Poultry Rub, plus more as needed
1 Cup Traeger Apricot BBQ Sauce
24 Whole slider buns, for serving
1 Pound Persian cucumbers
1 Cup salt
1/2 Cup sugar
6 Clove garlic
4 Whole bay leaves
4 Tablespoon black peppercorn
2 Tablespoon white peppercorn
4 Tablespoon fennel seed
1 Tablespoon whole coriander
1 Tablespoon red pepper flakes
1 Bunch fresh dill
2 Cup white wine vinegar
2 Cup ice water
2 Tablespoon mayonnaise
1 Tablespoon ketchup
2 Teaspoon sweet pickle relish
1/2 Teaspoon sugar
1/2 Teaspoon distilled white vinegar
1 Teaspoon mustard
1 Tablespoon Traeger Apricot BBQ Sauce
1 (3,6-4,5 kg) de fesses de porc avec os
1/4 Cup Traeger Pork & Poultry Rub, plus more as needed
1 Cup Traeger Apricot BBQ Sauce
24 Whole slider buns, for serving