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Smoked Pulled Pork Sandwiches

These pulled pork sandwiches with homemade slaw by Dennis The Prescott are an absolute explosion of smoky, sweet, and savory wood-fired flavor. We made this smoked pork butt (pulled pork) for a large crowd using apple pellets. Outstanding!
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 Servings
Author Dennis the Prescott, Traeger Kitchens

Equipment

  • Apple Pellets

Ingredients

  • 1 Tablespoon coriander seeds
  • 1 Teaspoon lemon zest
  • 1 Tablespoon Espresso Ground
  • 1/2 Tablespoon chili powder
  • 1/2 Tablespoon smoked paprika
  • 1 Tablespoon brown sugar
  • 1 Tablespoon kosher salt
  • 1/2 Tablespoon black pepper freshly cracked
  • 9 Pound Bone-In Pork Butt
  • 5 Cup Red Cabbage shredded
  • 2 Large shredded carrots
  • 1 Large Apple grated
  • 1 Cup mayonnaise
  • 1 Tablespoon Mustard whole-grain
  • 1 Tablespoon apple cider vinegar
  • 2 Teaspoon pure maple syrup
  • 2 Tablespoon lemon juice
  • 1/2 Teaspoon celery seed
  • 1 Teaspoon kosher salt
  • 1/2 Teaspoon black pepper freshly cracked
  • 14 Brioche Bun
  • 2 Cup Bread and Butter Pickles sliced
  • 1 Bottle Traeger 'Que BBQ Sauce
  • Your Favorite Hot Sauce

Instructions

  • The night before, combine all the rub ingredients in a bowl and mix well. Trim and clean any excess fat from the pork butt. Generously coat the pork with the rub, then chill in the fridge overnight.
  • When ready to cook, set the temperature to 250℉ and preheat, lid closed for 15 minutes.
  • Put the pork butt directly on the grill grates and insert a internal meat thermometer. Cook until the temperature reads 160℉, about 3-4 hours.
  • Remove and wrap the pork tightly in a double layer of aluminum foil. Place back on the grill and cook until the pork reaches an internal temperature of 204℉. Remove from the grill and let rest in the aluminum foil for 45 minutes.
  • After the pork has rested, remove from the foil. Discard any excess fat, then shred with 2 forks and remove the bone.
  • Transfer the pulled pork to a serving platter, pour over any juices from the foil, then top with a nice hit of finishing salt.
  • For the Coleslaw: In a large bowl, combine cabbage, carrots, and the 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 the lot together until creamy and delicious.
  • Build your incredible pulled pork sandwiches on toasted brioche buns with a generous portion of pork, coleslaw, Traeger BBQ sauce, pickles, and your favorite hot sauce. Enjoy!