Pulled Pork Sando

Pulled Pork Sando

YIELDS:
12 Servings
PREP TIME:
20 mins
COOK TIME:
12 hrs
TOTAL TIME:
12 hrs 20 mins
Pulled Pork
5 lbs Pork Shoulder
2 cups Apple Cider
Cole Slaw
3 cups Mayonnaise
½ cup Brown Sugar
Salt & Pepper to taste
2 Heads for Cabbage thinly sliced
1 Pineapple diced
¼ cup Pineapple Juice
Tools
Smoker
Foil 
Large bowl 
Tongs
1. Inject the Pork Butt with Apple Cider and Rub the Pork with Cajun McCormick Spice. Refrigerate overnight.
2. Take it out - bring to room temp.
3. Get your Smoker fired up at 225 degrees. Smoke it for 8 hrs until 165 degrees internal temp. Wrap it in foil twice for a double wrap. Continue smoking for another 2+ hours until internal temp is 205 degrees.
4. Pull it off and rest in wrap for 2 hours. Don’t unwrap.
5. For bbq pulled pork - pull it apart and add favorite bbq and hot sauce combined and mix - taste it! Serve on brioche bun w homemade coleslaw!
6. In a large bowl, whisk together the mayo, apple cider vinegar, and brown sugar and pineapple juice until smooth. Season to taste with salt and pepper.
7. Right before serving, mix in the shredded cabbage and diced pineapple. Toss until well coated.