bbq pulled pork sandwich

INGREDIENTS


  • 1 (8-10 lb) bone-in pork butt

  • 1 1/2 Cup apple juice

  • 4 Tablespoon brown sugar

  • 1/4 Cup Your Favorite Pork & Poultry Rub, divided

  • As Needed salt

  • As Needed Your Favorite Sweet & Heat BBQ Sauce

  • 1/2 shredded green cabbage

  • 1/2 purple cabbage, shredded

  • 2 carrots, shredded

  • 1/2 Cup mayonnaise

  • 1/2 Cup sour cream

  • 2 Tablespoon white vinegar

  • 1 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

  • 1/2 Teaspoon celery seed

  • 4 burger buns

  • As Needed dill pickles

PREPARATION


1

Trim pork butt of all excess fat leaving 1/4 inch of the fat cap attached. Combine apple juice, brown sugar, and 2 tbsp Z Grill Pork & Poultry Rub in a small bowl. Stir until most of the sugar and salt are dissolved.

2

Inject the pork butt every square inch or so with the apple juice mixture.

3

Season the exterior of the pork butt with remaining rub.

4

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

5

Place pork butt directly on the grill grate and cook for about 6 hours or until the internal temperature reaches 160℉.

6

Wrap the pork butt in two layers of foil and pour in 1/2 cup of apple juice. Secure tin foil tightly to contain the apple juice.

7

Increase grill temperature to 275℉ and return to grill in a pan large enough to hold the pork butt in case of leaks.

8

Cook an additional 3 hours or until internal temperature reaches 205℉. Remove from the grill and discard the bone. Shred the pork removing any excess fat or tendons.

9

Season with additional Z Grill Pork & Poultry Rub and salt if needed. Add Z Grill Sweet & Heat BBQ Sauce.

10

For the coleslaw: In a small bowl combine mayo, sour cream, salt, pepper, celery seed and vinegar. In a medium bowl, combine cabbage and carrots and toss with mayo mixture. Stir to combine.

11

Place pulled pork on bottom bun, top with coleslaw, pickles and top bun. Serve. Enjoy!

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