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Smoked Pulled Pork Sandwiches

15

8

Apple

These pulled pork sandwiches with homemade slaw by Dennis The Prescott are an absolute explosion of smoky, sweet, and savory wood-fired flavor.

8

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Rub

  • 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

main

  • 1 (6-9 lb) bone-in pork butt

Slaw Topping

  • 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

For the Sandwich

  • 14 brioche burger buns, split and toasted

  • 2 Cup sliced bread and butter pickles

  • 1 Bottle Traeger 'Que BBQ Sauce

  • your favorite hot sauce

  • 1

    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

  • 2

    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

  • 3

    When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.

    250 ˚F

  • 4

    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

    160 ˚F

  • 5

    Remove and wrap the pork tightly in a double layer of aluminum foil.
  • 6

    Place back on the grill and cook until the pork reaches an internal temperature of 204℉.

    250 ˚F

    204 ˚F

  • 7

    Remove from the grill and let rest in the aluminum foil for 45 minutes.
  • 8

    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

  • 9

    After the pork has rested, remove from the foil. Discard any excess fat, then shred with 2 forks and remove the bone.
  • 10

    Transfer the pulled pork to a serving platter, pouring over any juices from the foil, then top with a nice hit of finishing salt.
  • 11

    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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