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BBQ Pulled Pork Sandwich with Root Beer BBQ Sauce

and Mustard Slaw

Cook Time 270 Minutes

Serves 6

For the pork and sandwich

For the Root Beer BBQ Sauce

  • 2 cups ketchup
  • 1 cup root beer
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon molasses
  • Kosher salt, for seasoning
  • Freshly ground black pepper, for seasoning

For the mustard slaw

  • 1 large egg
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • Kosher salt, for seasoning
  • Freshly ground black pepper, for seasoning
  • 1 cup vegetable oil
  • 1 (16-ounce) bag tri-color coleslaw cabbage mix
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons honey mustard
  • 1 teaspoon celery seed

Pat the pork shoulder dry and season all over with Salt Pepper + Three Chiles seasoning. You can dry brine overnight, uncovered in the fridge or tightly wrapped in plastic – just remember to turn your wrapped collar about halfway through brining, if it is wrapped.

 

You can make the BBQ sauce the day before or while the pork shoulder smokes. Combine the ketchup, root beer, vinegar and molasses in a medium saucepan. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until thickened, about 30 minutes. Season with salt and pepper and set aside to cool. 

 

Remove the pork shoulder from the fridge. Set a smoker to low heat, about 300 degrees F. Add the pork directly to the smoker and cook low and low until it hits an internal temperature close to 200 degrees F, this will take 4 to 5 hours. Remove the smoker from the smoker, cool it for 10 minutes and wrap tightly in butcher paper to rest for 45 minutes while you prep the Honey Mustard Coleslaw. 

 

Make the mayo for the slaw by combining the egg, lemon juice, mustard, and oil in a carafe or jar that fits an immersion blender. Season the mixture with a pinch of salt and a few grinds of black pepper. Use the immersion blender to process the mixture for about 1 minute or until thick. 

 

Add the mayo to a mix bowl and add the coleslaw mix. Add the vinegar, mustard and celery seeds. Toss the slaw together and then taste. Add more salt or pepper as desired. 

 

Use gloves hands to pull apart the pork and toss with about a cup of the BBQ sauce. 

Slice  LaBrea Bakery Take and Bake Everything Rolls in half and brush with vegetable oil. Grill for 2 minutes on the cut side. 

 

Build the sandwiches with some of the pulled pork, BBQ sauce, and slaw on each bun.

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BBQ Pulled Pork Sandwich Tower

BBQ Pulled Pork Sandwich with Root Beer BBQ Sauce and Mustard Slaw

Author Mark & Fey
Course Dinner, Lunch, Meal Prep, Sandwich
Keyword Labrea Bakery, Pork, pulled pork, Sandwich
Cook Time 4 hours 30 minutes
Servings 6

Ingredients

For the pork and sandwich

  • 1 ½ pounds boneless pork shoulder
  • Spiceology Salt Pepper + Three Chiles Spice blend
  • 6 LaBrea Bakery Take and Bake Everything Rolls

For the Root Beer BBQ Sauce

  • 2 cups ketchup
  • 1 cup root beer
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon molasses
  • Kosher salt for seasoning
  • Freshly ground black pepper for seasoning

For the mustard slaw

  • 1 large egg
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • Kosher salt for seasoning
  • Freshly ground black pepper for seasoning
  • 1 cup vegetable oil
  • 1 16-ounce bag tri-color coleslaw cabbage mix
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons honey mustard
  • 1 teaspoon celery seed

Instructions

  • Pat the pork shoulder dry and season all over with Salt Pepper + Three Chiles seasoning. You can dry brine overnight, uncovered in the fridge or tightly wrapped in plastic – just remember to turn your wrapped collar about halfway through brining, if it is wrapped.
  • You can make the BBQ sauce the day before or while the pork shoulder smokes. Combine the ketchup, root beer, vinegar and molasses in a medium saucepan. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until thickened, about 30 minutes. Season with salt and pepper and set aside to cool. 
  • Remove the pork shoulder from the fridge. Set a smoker to low heat, about 300 degrees F. Add the pork directly to the smoker and cook low and low until it hits an internal temperature close to 200 degrees F, this will take 4 to 5 hours. Remove the smoker from the smoker, cool it for 10 minutes and wrap tightly in butcher paper to rest for 45 minutes while you prep the Honey Mustard Coleslaw. 
  • Make the mayo for the slaw by combining the egg, lemon juice, mustard, and oil in a carafe or jar that fits an immersion blender. Season the mixture with a pinch of salt and a few grinds of black pepper. Use the immersion blender to process the mixture for about 1 minute or until thick. 
  • Add the mayo to a mix bowl and add the coleslaw mix. Add the vinegar, mustard and celery seeds. Toss the slaw together and then taste. Add more salt or pepper as desired. 
  • Use gloves hands to pull apart the pork and toss with about a cup of the BBQ sauce.  Slice  LaBrea Bakery Take and Bake Everything Rolls in half and brush with vegetable oil. Grill for 2 minutes on the cut side. 
  • Build the sandwiches with some of the pulled pork, BBQ sauce, and slaw on each bun.

Pork Gyoza

and Mustard Slaw

Cook Time 270 Minutes

Serves 6

For the pork and sandwich

For the Root Beer BBQ Sauce

  • 2 cups ketchup
  • 1 cup root beer
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon molasses
  • Kosher salt, for seasoning
  • Freshly ground black pepper, for seasoning

For the mustard slaw

  • 1 large egg
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • Kosher salt, for seasoning
  • Freshly ground black pepper, for seasoning
  • 1 cup vegetable oil
  • 1 (16-ounce) bag tri-color coleslaw cabbage mix
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons honey mustard
  • 1 teaspoon celery seed

Pat the pork shoulder dry and season all over with Salt Pepper + Three Chiles seasoning. You can dry brine overnight, uncovered in the fridge or tightly wrapped in plastic – just remember to turn your wrapped collar about halfway through brining, if it is wrapped.

 

You can make the BBQ sauce the day before or while the pork shoulder smokes. Combine the ketchup, root beer, vinegar and molasses in a medium saucepan. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until thickened, about 30 minutes. Season with salt and pepper and set aside to cool. 

 

Remove the pork shoulder from the fridge. Set a smoker to low heat, about 300 degrees F. Add the pork directly to the smoker and cook low and low until it hits an internal temperature close to 200 degrees F, this will take 4 to 5 hours. Remove the smoker from the smoker, cool it for 10 minutes and wrap tightly in butcher paper to rest for 45 minutes while you prep the Honey Mustard Coleslaw. 

 

Make the mayo for the slaw by combining the egg, lemon juice, mustard, and oil in a carafe or jar that fits an immersion blender. Season the mixture with a pinch of salt and a few grinds of black pepper. Use the immersion blender to process the mixture for about 1 minute or until thick. 

 

Add the mayo to a mix bowl and add the coleslaw mix. Add the vinegar, mustard and celery seeds. Toss the slaw together and then taste. Add more salt or pepper as desired. 

 

Use gloves hands to pull apart the pork and toss with about a cup of the BBQ sauce. 

Slice  LaBrea Bakery Take and Bake Everything Rolls in half and brush with vegetable oil. Grill for 2 minutes on the cut side. 

 

Build the sandwiches with some of the pulled pork, BBQ sauce, and slaw on each bun.

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Pork Gyoza With Chili Crisp Dipping Sauce

Author Mark & Fey
Keyword dumplings, gyoza, Pork, pulled pork
Cook Time 15 minutes
Servings 4

Ingredients

  • 1 small head bok choy finely chopped
  • 1 cup leftover pulled pork finely chopped
  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 3 cloves garlic minced
  • 1 1inch piece ginger, grated, about 1 tablespoon
  • 2 tablespoons water or leftover cooking liquid from the pork
  • 1 12-ounce package round dumpling, wonton, or gyoza wrappers
  • 1/2 cup soy sauce
  • 2 tablespoons chili crunch or chili crisp
  • 2 green onions thinly sliced

Instructions

  • Combine the bok choy, pork, soy sauce, mirin, garlic, ginger, and water in a a medium mixing bowl until sticky. Use a fingertip to wet the edges of a wonton wrapper and add about 2 teaspoons of the pork mixture. Fold two opposite corners up until they meet and then repeat on the opposite side, gently pressing the seams together. Repeat until all the filling is used.
  • Heat a large skillet over medium high heat. Add a tablespoon of oil to the pan and arrange as many dumplings in the pan as you can fit without overcrowding. Cook until the bottoms of the gyoza are golden. Add three tablespoons of water and cover the skillet. Cook the dumplings for 3 minutes covered or until the wrappers are tender and the water is evaporated. Repeat with remaining gyoza.
  • Combine the remaining soy sauce, chili crisp, and green onions in a small bowl for dipping and serve with the gyoza.