By Dennis The Prescott
These pulled pork sandwiches with homemade slaw by Dennis The Prescott are an absolute explosion of smoky, sweet, and savory wood-fired flavor.
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|1 Tablespoon||whole coriander seeds|
|1 Teaspoon||lemon zest|
|1 Tablespoon||ground espresso|
|1/2 Tablespoon||chili powder|
|1/2 Tablespoon||smoked paprika|
|1 Tablespoon||brown sugar|
|1 Tablespoon||kosher salt|
|1/2 Tablespoon||freshly cracked black pepper|
|1||(6-9 lb) bone-in pork butt|
|5 Cup||shredded red cabbage|
|2 Large||carrots, peeled and shredded on box grater|
|1 Large||apple, grated|
|1 Tablespoon||whole grain mustard|
|1 Tablespoon||apple cider vinegar|
|2 Teaspoon||pure maple syrup|
|2 Tablespoon||freshly squeezed lemon juice|
|1/2 Teaspoon||celery seed|
|1 Teaspoon||kosher salt|
|1/2 Teaspoon||freshly cracked black pepper|
|14||brioche burger buns, split and toasted|
|2 Cup||sliced bread and butter pickles|
|1 Bottle||Traeger 'Que BBQ Sauce|
|To Taste||your favorite hot sauce|
Combine all the rub ingredients in a bowl and mix well.
1 Tablespoon whole coriander seeds
1 Teaspoon lemon zest
1 Tablespoon ground espresso
1/2 Tablespoon chili powder
1/2 Tablespoon smoked paprika
1 Tablespoon brown sugar
1 Tablespoon kosher salt
1/2 Tablespoon freshly cracked black pepper
Trim and clean any excess fat from the pork butt. Generously coat the pork with the rub, then chill in the fridge overnight.
1 (6-9 lb) bone-in pork butt
When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.
250 ˚F / 121 ˚C
Put the pork butt directly on the grill grate and insert an internal meat thermometer. Cook until the temperature reads 160℉, about 3 to 4 hours.
250 ˚F / 121 ˚C
160 ˚F / 71 ˚C
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℉.
250 ˚F / 121 ˚C
204 ˚F / 96 ˚C
Remove from the grill and let rest in the aluminum foil for 45 minutes.
For the Coleslaw: In a large bowl, combine cabbage, carrots and grated 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 together until creamy and delicious.
5 Cup shredded red cabbage
2 Large carrots, peeled and shredded on box grater
1 Large apple, grated
1 Cup Mayonnaise
1 Tablespoon whole grain mustard
1 Tablespoon apple cider vinegar
2 Teaspoon pure maple syrup
2 Tablespoon freshly squeezed lemon juice
1/2 Teaspoon celery seed
1 Teaspoon kosher salt
1/2 Teaspoon freshly cracked black pepper
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, pouring over any juices from the foil, then top with a nice hit of finishing salt.
Build your incredible pulled pork sandwiches on toasted brioche buns with a generous portion of pork, coleslaw, Traeger 'Que BBQ sauce, pickles and your favorite hot sauce. Enjoy!
14 brioche burger buns, split and toasted
2 Cup sliced bread and butter pickles
1 Bottle Traeger 'Que BBQ Sauce
To Taste your favorite hot sauce
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