The Shed BBQ’s Southern Pulled Pork Sandwich with Coleslaw Topper

Recipe courtesy of Brooke Lewis

COLESLAW

• 1 cup sour cream
• ⅓ cup mayonnaise
• 1 Tbsp apple cider vinegar
• 1½ Tbsp Dijon mustard
• ¼ cup sugar
• Salt, to taste
• Coarse ground black pepper, to taste
• 4 cups green cabbage, shredded
• 2 cups purple cabbage, shredded
• 2 cups carrots, shredded
• 1 (7 to 9) lbs boneless pork shoulder butt
• ¼ cup yellow mustard
• 2 cups barbecue rub
• Sandwich buns
• Barbecue sauce
• Dill pickle slices
• Sweet onion, sliced
• Candied or pickled jalapeños

Prepare the coleslaw: Mix the sour cream, mayonnaise, vinegar, mustard, sugar, salt and pepper. Taste; add additional vinegar, mustard, sugar, salt or pepper to taste. Pour mixture over shredded vegetables; stir until well coated. Refrigerate until ready to use or at least 20 minutes.

Coat pork evenly with yellow mustard, then apply a generous amount of barbecue rub to coat all sides. Place pork, fat side up, in a 250 F smoker (or grill over indirect heat). Smoke low and slow until the pork is fork-tender, about 1 hour per pound of meat. The internal temperature of the pork should reach approximately 190 F to 205 F.

Carefully remove the pork from the heat. Place it in a cooler or cover it with foil and place on the counter. Let rest a minimum of 30 minutes. Hand-pull the pork to shreds. Place the pork on sandwich buns and top with barbecue sauce, coleslaw, pickles, onion and jalapeños. Makes 8 to 12 servings.