Carolina Pulled Pork Sandwich
Photo: courtesy Palomino Smokehouse
From Palomino Smokehouse, Calgary, by The Pitmaster
Ingredients
Pork
Bone in pork butt 24 kg
Palomino rub
2 cups tangy bbq sauce
Slaw
1 head cabbage chopped
4 carrots shredded
1 Cup chopped Green Onions
½ Cup chopped Parsley
Dressing
1 cup mayonnaise
¼ cup buttermilk
2 Tbs white sugar
1 tsp celery seed
6 celery stalks diced
½ tsp ground black pepper
½ cup Grainy Mustard
2 Tbs applecider vinegar
Salt & WHITE Pepper to taste
Buns
1 doz large white buns
Method
Pork
Cover your butt with a generous amount of Palomino pork rub. Smoke at 235°F for 8-12 hours. Open a beer, have a snack, for the next 8-12 hours just make sure your smoker stays between 220-250°F. (If you don’t have a smoker place in a covered roasting pan at 250°F degrees for 4-8 hours – we do not recommend this because without smoke it’s just ain’t right.) Check for internal temp of 195-205°F, wrap in foil and let rest for 20 minutes. Shred meat by hand or with forks, remove bone but leave all the bark (the blackened outer layer) and fat. Add 2 cups tangy sauce, mix up well.
Slaw
In mixing bowl whisk sugar, cider vinegar and lemon until sugar dissolves. Add balance of ingredients. Whisk well. Mix shredded cabbage, carrots, green onion, and parsley in large bowl, fold dressing into slaw to taste, mixture will become moister as it sits for 5-10 mins.
Plating
Put 8-12 ounces of pork on top of the bun. Now for the most crucial part of this operation: Place a large scoop of slaw on top of the pork and cap it all off with the top half of your bun. Add a side of chips or corn bread and serve.