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From Conquering Cuisine



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

Soft rolls

Barbecue sauce

  • 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.

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