Smoked Pulled Pork Sammies with Jalapeño Slaw & Crispy Onions
- 1 bone-in Boston pork butt
- 2 tbsp dark brown sugar
- 1 tbsp granulated sugar
- 1 tbsp ancho chili powder
- 1 tbsp Old Bay seasoning
- 1 tbsp Cajun seasoning
- 1 tsp ground mustard
- 1 tbsp kosher salt
- 1 tsp ground black pepper
- 1 cup apple cider
- 1/2 cup tart cherry juice
- Cherrywood pellets (for smoker)
- 1/2 cup honey barbecue sauce
- 8 Brioche Gourmet Sesame Seed Brioche Buns
- Jalapeño slaw (store-bought or homemade)
- Crispy garlic pepper onions
DIRECTIONS
STEP 1
In a small bowl, combine the brown sugar, granulated sugar, ancho chili powder, Old Bay, Cajun seasoning, ground mustard, kosher salt, and black pepper.
STEP 2
Rub the mixture generously over the pork butt. Let stand at room temperature for 30 minutes.
STEP 3
Preheat smoker to 250°F with cherrywood pellets.
STEP 4
Smoke the pork uncovered for 5 hours, or until internal temperature reaches 160°F.
STEP 5
In a separate bowl, mix apple cider and tart cherry juice.
STEP 6
Increase smoker temperature to 300°F. Pour the juice mixture over the pork, cover tightly, and continue smoking for about 6 hours, or until the internal temperature reaches 195°F.
STEP 7
Spritz the pork with the cider mixture every 30 minutes during this stage.
STEP 8
Let the pork rest for 20 minutes, then shred.
STEP 9
Stir in honey barbecue sauce and cook the pulled pork over medium-low heat for 5 minutes.
STEP 10
Lightly toast the Brioche Gourmet Buns.
STEP 11
Assemble the sammies: bottom bun, pulled pork, jalapeño slaw, crispy garlic pepper onions, top bun. Serve immediately for maximum flavor and crunch!
Enjoy your meal !
