Happy Sunday! Today we are making some pulled pork sandwiches with a variety of sauces. We had gotten excited about pulled pork on the Traeger after watching Malcom Reed’s video on his pulled pork. We cooked the pulled pork for almost 18 hours but it was worth the wait! Of course I love my sauces and that led us to search for some delectable recipes too. We made our usual BBQ sauce but also this amazing Carolina Mustard BBQ sauce from Hey Grill Hey. This definitely is the best way to go into the work week!
I really enjoyed our dinner tonight and hope you enjoyed reading about it!
- 8–10lb pork butt
- 2 Tablespoons Killer Hogs AP seasoning
- 2 Tablespoons Killer Hogs The BBQ Rub
Carolina mustard BBQ SAuce
- 1 cup yellow mustard
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 2 Tablespoon ketchup
- 2 Tablespoon brown sugar
- 1 Tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon hot sauce ((I used Cholula))
- 1/2 head green cabbage (chopped)
- 1/4 head purple cabbage (chopped)
- 1 cups carrots (chopped (optional))
- 2 TBS green onions (chopped (optional))
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 TBS cup brown sugar
- 1 Tablespoons salt
- 1/2 Tablespoon black pepper
- 1/2 Tablespoon red pepper flakes
- Season all sides of the pork butt with AP and The BBQ Rub
- Rest the pork butt in a refrigerator for at least 2 hours on a wire cooling rack
- Prepare Traeger Grill for low and slow smoking at 200°F.
- Once heated, place the pork butt on the cooking grate fat side down.
- Smoke for 9 hours at 200°F then raise the cooking temperature to 220°F
- Continue to cook until internal temperature reaches 190° or a probe thermometer slides in with little to no resistance (about another 8-10 hours)
- Meanwhile, make the two bbq sauces and slaw.
- Remove the pork butt from the grill and rest for 15 minutes before pulling.
Carolina Mustard BBQ Sauce
- Combine all ingredients in a medium sized saucepan. Cook over medium low heat, stirring frequently for 5 minutes. You don’t want the sauce to boil or reduce, the heat is just to ensure the sugars melt and distribute evenly throughout the sauce.
- Remove the sauce from the heat and allow to cool. Transfer to a lidded jar.
- Using a sharp knife, chop the green and red cabbage and combine in a large serving bowl.
- In a smaller bowl, whisk together all of the ingredients for the dressing. Pour the dressing over the coleslaw vegetables just before serving and toss gently to combine.
- This vinegar coleslaw is best eaten day-of (the cabbage will begin to go soggy after a while), but it will last 3-5 days in the refrigerator.
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