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Try SavoraSmoked Pulled Pork Sandwich with Vinegar Slaw
This recipe brings together tender, smoky pulled pork with a tangy vinegar slaw for the perfect sandwich. The 'Slap' sauce adds a touch of sweetness and spice, making it a crowd-pleasing comfort food classic.
Ingredients
- 4-5 lb Pork butt
- BBQ Rub2 tbsp
- Apple cider vinegar1/2 cup
- Water1/4 cup
- White cabbage1/2 head
- Carrot1
- Mayonnaise1/4 cup
- Apple cider vinegar2 tbsp
- Sugar1 tbsp
- Celery seeds1/2 tsp
- Salt1/4 tsp
- Black pepper1/4 tsp
- "Slap" BBQ Sauce (Kansas City Style)1 cup
- White hamburger buns6
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Learn MoreMethod
Prepare the Pork: Rub the pork butt with BBQ rub. Let it sit for at least 30 minutes.
Smoke the Pork: Smoke the pork butt at 225°F (107°C) for 8-10 hours, or until it reaches an internal temperature of 203°F (95°C). Spritz with a mixture of apple cider vinegar and water every 2-3 hours to keep it moist.
Rest and Shred: Wrap the smoked pork in foil and let it rest for at least an hour. Shred the pork with two forks.
Make the Slaw: Thinly shred the cabbage and grate the carrot. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and pepper. Pour the dressing over the cabbage and carrots, and toss to combine. Refrigerate for at least 30 minutes to allow the flavors to meld.
Assemble the Sandwiches: Pile the shredded pork onto the hamburger buns. Top with a generous amount of "Slap" BBQ sauce and vinegar slaw.
Serve: Serve immediately and enjoy!
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