Smoky Bourbon BBQ Pulled Pork Sandwiches with Apple Slaw

Ingredients

• pork shoulder2 kg
• brown sugar100 g
• smoked paprika2 tbsp
• garlic powder1 tbsp
• onion powder1 tbsp
• salt1 tbsp
• black pepper1 tbsp
• bourbon120 ml
• BBQ sauce400 ml
• apple cider vinegar60 ml
• green cabbage300 g
• granny smith apple1 large
• mayonnaise80 g
• brioche buns8

Directions

1. 1

   In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture all over the pork shoulder, ensuring it's evenly coated. Let it sit at room temperature for 30 minutes.

2. 2

   Preheat your smoker to 110°C (225°F) using hickory or apple wood. Place the pork shoulder in the smoker and cook for about 4 hours, or until the internal temperature reaches 90°C (195°F) and the meat is very tender. Alternatively, roast in a low oven at 150°C (300°F).

3. 3

   While the pork cooks, make the bourbon BBQ sauce: In a saucepan, combine bourbon, BBQ sauce, and apple cider vinegar. Simmer over low heat for 10 minutes, stirring occasionally. Set aside.

4. 4

   For the apple slaw, shred the cabbage and julienne the apple. In a large bowl, toss them with mayonnaise and a pinch of salt and pepper. Refrigerate until ready to serve.

5. 5

   Once the pork is done, remove from heat and let it rest for 20 minutes. Shred the meat using two forks, discarding any large pieces of fat. Mix in about half of the bourbon BBQ sauce.

6. 6

   To serve, pile the pulled pork onto brioche buns, top with apple slaw, and drizzle with additional sauce. Enjoy!

7. 7

   Note: Cook time includes smoking; total time is approximate.