Pork, Tender BBQ Sandwich with Tangy Coleslaw
Smoked low over mesquite wood
1 boneless pork shoulder
½ cup all-purpose barbecue spice mix
4 cups shredded cabbage
1 red onion sliced thin
¼ cup white vinegar
1 tablespoon vinegar
2 tablespoons sugar
Zest and juice of 1 orange
sea salt & white pepper, to taste
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- Preheat smoker to 200 degrees; fill the pan with water and the wood box with mesquite chips. Place pork into smoker; cook, replenishing wood chips and water as needed, until internal temperature reaches 185 degrees (for pulled pork cook to 195 degrees).
- Remove from smoker; wrap in heavy duty aluminum foil. Let stand until pork reaches room temperature.
- Mix vinegar, salt, sugar and orange zest; let stand 5 minutes. Stir in cabbage, onion and orange juice; season with salt and pepper.
- Slice pork; serve in rolls topped with coleslaw and barbecue sauce.