Evan’s Pulled Pork Sandwich is loaded with slow-cooked pork that’s been shredded and tossed in a rich, smoky BBQ sauce. Topped with fresh slaw for a bit of crunch, this sandwich is a classic favorite that’s perfect for backyard barbecues or casual weeknight dinners.
Remove Pork Shoulder from the package. Trim off excess fat if needed.
Season all sides with your favorite pork seasoning. Get a lot of seasoning on the meat, it’s big! Then toss on the smoker.
Now let’s prepare the pickled onions.
Cut the onions thinly so they’re stringy.
Bring a pot of water to a boil; use enough water to cover the onions.
Blanch the onions for two mins. This will make them less rigid. Drain water when done.
Now combine the onions, vinegar, water, cilantro, oregano, and bay leaf and toss until mixed.
Cover, and place these in the fridge, allowing them to marinade while the pork cooks.
When your pork tenderloin reaches 160°F internal temperature, we’ll cover the pork in foil to aid the cooking process. (Add a little juice to the foil wrap)
Once your pork reaches 205°F internal temperature, it’s time to remove from the grill and let it rest for 30-60 mins.
After a rest period, it’s time to pull the pork! (Shred it)
Now all the sandwich ingredients are ready.
Pile high the goods, slather with your favorite bbq sauce, and enjoy!
Recipe courtesy of @evanvandun
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Learn from the Meat Master Our Founder, Gustavus Swift
30 minutes
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