smoked pulled pork sandwiches

INGREDIENTS


  • 1 Tablespoon 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 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

  • 14 brioche burger buns, split and toasted

  • 2 Cup sliced bread and butter pickles

  • 1 Bottle Your Favorite 'Que BBQ Sauce

  • To Taste your favorite hot sauce

PREPARATION

Steps

1

Combine all the rub ingredients in a bowl and mix well.

2

Trim and clean any excess fat from the pork butt. Generously coat the pork with the rub, then chill in the fridge overnight.

3

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

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.

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℉.

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.

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, Z Grill 'Que BBQ sauce, pickles and your favorite hot sauce. Enjoy!

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