Ultimate Traeger Smoked Pulled Pork Sandwiches

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Pulled Pork Sandwiches. Basically, Heaven.

I love all things pulled pork. My baptism into Southern pulled deliciousness happened at Jack’s BBQ in Nashville, Tennessee several years back. It was legit life-changing. An absolute explosion of smokey, sweet, savoury flavours! So. Damn. Good.

These Ultimate Smoked Pulled Pork Sandos are my tribute to those early food awakenings South of the Mason Dixon. Smoked low and slow on my Traeger Grill, and topped with an incredible slaw, these sandwiches are a surefire hit at your next BBQ.

Ultimate Traeger Smoked Pulled Pork Sandwiches

Makes 8 – 12 servings

Pork

1 X 6 to 9 pound bone-in pork butt, best quality you can find

Hardwood: Apple

Rub

1 tablespoon coriander seeds (smashed in a pestle & mortar)

1 teaspoon lemon zest

1 tablespoon ground espresso (yes please!)

1/2 tablespoon chili powder

½ tablespoon smoked paprika

1 tablespoon brown sugar

1 tablespoon kosher salt

½ tablespoon freshly cracked black pepper

Slaw

5 cups shredded red cabbage

2 large carrots, peeled then shredded on a box grater

1 large apple, grated

1 cup your favourite mayo

1 tablespoon whole grain mustard

1 tablespoon apple cider vinegar

2 teaspoons pure maple syrup

2 tablespoons freshly squeezed lemon juice

½ teaspoon celery seed

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

To serve

12 – 14 brioche burger buns, split and toasted 

2 cups sliced bread and butter pickles

1 bottle Traeger BBQ sauce

Your favorite hot sauce

  1. The night before. Combine all the rub ingredients in a bowl and mix well. Trim & clean any excess fat from the pork butt. Generously coat the pork with the rub, then chill in the fridge overnight. If there’s extra rub leftover, bonus! Save it for your next steak, chicken, pork etc etc dish. 
  2. When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4 – 5 minutes). Set the temperature to 250 degrees F and preheat with the lid closed (10 – 15 minutes).
  3. Put the pork butt directly on the grill grates and insert a internal meat thermometer. Cook until the temperature reads 160 degrees F (3 – 4 hours).
  4. 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 degrees F. Remove from the grill and let rest in the aluminum foil for 45 minutes.
  5. While the pork is resting, prepare the slaw. 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. Perfect.
  6. 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. Awesome. 
  7. Build your incredible pulled pork sandwiches on toasted brioche buns with a generous portion of pork, that beautiful coleslaw, Traeger BBQ sauce, pickles, and hit of your favorite hot sauce. DELICIOUS!!!!

 

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