Serves 10
390 min
Pulled Pork Sandwiches With Coleslaw
Recipe GLPRf409bed1ab3399
Smoky, tender pulled pork belly seasoned with a warm spice rub, cooked low and slow over wood smoke until it shreds easily. Finished with a tangy vinegar-based sauce and served on soft buns topped with crisp, creamy coleslaw for a classic American barbecue sandwich.
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Ingredients
3 tablespoons Light brown sugar
3 tablespoons Paprika
2 tablespoons Chili powder
1 teaspoon Garlic powder
2 teaspoons Freshly ground black pepper
2 teaspoons Ground coriander
1 tablespoon Kosher salt
7 pounds Rib-on, skin-on pork belly, 2 inches thick
5½ cups Wood chips, soaked in water
1 cup Cider vinegar
¼ cup Light brown sugar, packed
2 tablespoons Red pepper flakes
2 tablespoons Hot sauce
2 teaspoons Kosher salt
8 cups Green cabbage, cored and chopped
1 medium Red onion, finely sliced
1 large Carrot, grated
1 tablespoon Table salt
6 tablespoons Cider vinegar
1 tablespoon Dijon mustard
¾ cup Mayonnaise
2 tablespoons Granulated sugar
2 teaspoons Freshly ground black pepper
9 Soft buns
Directions
Prepare the smoker by arranging coals or heating to 225°F (107°C). Drain the soaked wood chips and add them to the fire to generate smoke. Allow the temperature to stabilize before placing the pork.
In a small bowl, combine 3 tablespoons light brown sugar, 3 tablespoons paprika, 2 tablespoons chili powder, 1 teaspoon garlic powder, 2 teaspoons black pepper, 2 teaspoons ground coriander, and 1 tablespoon kosher salt to form the dry rub.
Pat the pork belly dry with paper towels. Generously apply the dry rub to all sides of both slabs, making sure to coat evenly. Let the meat sit for about 15 minutes to allow the rub to adhere.
Place the rubbed pork belly slabs skin-side up on the smoker grates. Smoke at 225°F (107°C) for 5 to 6 hours, or until the internal temperature reaches 190–195°F (88–90°C) in the thickest part. The meat should shred easily when probed with a fork.
While the pork smokes, prepare the sauce by whisking together 1 cup cider vinegar, 1/4 cup packed light brown sugar, 2 tablespoons red pepper flakes, 2 tablespoons hot sauce, and 2 teaspoons kosher salt. Set aside.
Prepare the coleslaw by placing the chopped green cabbage, sliced red onion, and grated carrot in a large bowl. Sprinkle with 1 tablespoon table salt and toss well to combine.
In a separate bowl, whisk together 6 tablespoons cider vinegar, 1 tablespoon Dijon mustard, 3/4 cup mayonnaise, 2 tablespoons granulated sugar, and 2 teaspoons black pepper until smooth.
Pour the dressing over the cabbage mixture and toss thoroughly until all vegetables are evenly coated. Adjust salt and pepper to taste. Cover and refrigerate until ready to serve.
Remove the pork from the smoker and let it rest for 10 minutes. Using two forks or meat claws, shred the meat directly on a cutting board, discarding any excess fat or skin as desired.
Transfer the shredded pork to a large bowl and pour the prepared sauce over it, stirring gently to distribute the sauce evenly throughout the meat.
Toast the soft buns lightly if desired. Place a generous portion of the sauced pulled pork on the bottom half of each bun, top with a heaping spoonful of coleslaw, and crown with the top bun. Serve immediately.
