Pulled pork sandwiches have many variations across America and now the world. This version includes a simple slaw and scratch-made dressing that uses sour cream and adobo sauce among its many ingredients.
The instructions are included to make a simple smoked pulled pork for the recipe, but if desired you may also use leftovers. The sauce is what brings this whole sandwich together.
Although you can use any roll, there is something that just screams for pulled pork sandwich rolls to be super soft allowing the sandwich to sort of bind together while the juices run down your arms.
Preheat the smoker to 250 degrees F (122 degrees C).
Rub the pork shoulder butt roast with the two rubs to create an even coating. Place in the smoker and cook until they have a temperature of about 170 degrees F (76 degrees C). This will take about 3 hours.
Place pork in a disposable half-pan foil pan, apply the butter, maple syrup, tiger sauce, and raw sugar. Cover the pork and tray with foil then cook until the pork reaches an internal temperature of 205 degrees F (96 degrees C).
When cooked let rest for 30 minutes then pull the pork ready for the sandwich. Mix the pulled pork with the Warpig Smokehouse Original BBQ Sauce.
Combine the green cabbage, red cabbage, and carrot. There is no need to add dressing as there is the sauce for the sandwich.
Place in a large bowl the mayonnaise, sour cream, mustard, pepper, salt, sugar, vinegar, and adobo sauce. Combine well. Alternately this can be done in a food processor.
Half each bread roll. On the base add the pulled pork, the slaw, and then top with the dressing before placing on the top of the roll. Serve immediately while hot.
Pulled Pork is turned into an amazing lunch or finger food with this Quesadilla which is an ideal idea for leftover pulled pork. Top with a fresh pico de gallo and sour cream for some contrasting flavors and textures.
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