Pulled Pork Sandwich with Spicy Mustard Coleslaw
INGREDIENTS
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Pulled Pork Sandwich with Spicy Mustard Coleslaw
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Chris Lilly Jun. 8, 2017 at 1:00 PM
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Chris Lilly's Pulled Pork Barbecue Sandwiches + Crisp Spicy Southern Mustard Coleslaw
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Nathan Congleton / TODAY
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print recipe (19 rated)
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COOK TIME:10 hours PREP TIME:45 minutes SERVINGS:16-18
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The injection in this recipe seasons the meat all the way through to the bone and provides extra moisture to the meat. The spicy mustard coleslaw is the perfect complement, adding both acidity and crunch to the moist and juicy barbecue pork.
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Technique Tip: My preference is cooking this recipe on a charcoal grill. The time and temperature of indoor and outdoor cooking are the same. If cooking in the oven, place a drip pan below the meat and add 2 cups of water. Gas is a dry heat, so the e
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Swap Option: If an 8 pound whole pork butt is too big, swap it for a 4 pound pork shoulder roast. Cook for 5 hours at 450°F, or until the internal temperature of the meat reaches 195°F.
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Special equipment: Meat injector and charcoal grill.
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Ingredients
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One 8-pound pork butt
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INJECTION
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2/3 cup apple juice
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1/4 cup granulated sugar
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1 1/2 tablespoons salt
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1 tablespoon Worcestershire sauce
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DRY RUB (MAKES ENOUGH FOR 2 BUTTS)
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1/2 tablespoon dark brown sugar
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1 tablespoon granulated sugar
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2 1/4 teaspoons garlic salt
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2 1/4 teaspoons kosher salt
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1/2 tablespoon paprika
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1 teaspoon chili powder
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1/8 teaspoon dried oregano leaves
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1/8 teaspoon cayenne pepper
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1/8 teaspoon ground cumin
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1/8 teaspoon black pepper
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COLESLAW
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8 cups shredded green cabbage
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1 3/4 cups shredded white onion
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1 cup shredded green bell pepper
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1/3 cup shredded carrot
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1/4 cup shredded celery
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2/3 cup sugar
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6 tablespoons apple cider vinegar
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6 tablespoons yellow prepared mustard
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1/4 cup ketchup
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1/4 cup sour cream
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2 tablespoons mayonnaise
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1/2 tablespoon salt
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1/2 teaspoon cayenne pepper
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TO SERVE
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Barbecue sauce
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Burger buns
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