Buffalo-Style Pulled Pork Sandwiches
- BBQ Type: Smoker
- Fuel: Charcoal
- Preparation Time: 20 min
- Cooking Time: 7 h
- Total Time: 7 h 20 min
- 12 servings
Ingredients
Pulled Pork
- 1 Pork shoulder, 7 to 8 lb
- 1 cup - (approx. 1 bottle) Primal Kitchen Buffalo Sauce Made with Cashew Butter
- 12 Burger buns
Rub
- ¼ cup - Paprika
- ¼ cup - Turbinado or raw sugar
- 3 tbsp - Coarse sea salt
- 2 tbsp - Ground black pepper
- 2 tbsp - Garlic powder
- 1 tbsp - Ground mustard
Bacon Ranch Coleslaw
- 8 cup - Green cabbage, thinly sliced
- 1 Carrot, shredded
- 6 Strips bacon, fully cooked and crumbled
- ⅔ cup - Primal Kitchen Ranch Dressing
- 2 tbsp - Apple cider vinegar
- Salt and Pepper to taste
Preparation
- Preheat your smoker to 250°F. If using a grill, set up your cooking zones for indirect heat;
- Combine all Rub ingredients into a bowl. Generously season the pork shoulder on all sides with the spice blend;
- Place the pork shoulder fat side up in your smoker or grill and toss a few wood chunks onto hot coals for smoking. Cook until the internal temperature of the meat reaches 170°F on an instant read thermometer, about 4 hours;
- In a large mixing bowl, combine all Bacon Ranch Coleslaw ingredients. Set aside in the refrigerator;
- Once the pork shoulder has reached 170°F internal, wrap in peach butcher paper or aluminum foil and continue cooking until the internal temperature of the meat reaches 205°F, about 2 to 4 hours;
- Remove the pork shoulder from your smoker and let rest at room temperature for 45 minutes;
- Using meat shredders or heat resistant kitchen gloves, shred the pork shoulder and discard any bones or chunks of fat;
- Pour 1 cup of Primal Kitchen Buffalo Sauce Made with Cashew Butter on the pulled pork and mix to combine;
- Assemble the sandwiches into toasted burger buns with bacon ranch coleslaw and pulled pork. Serve.