Max's Smoked Pulled Pork Sandwich

Name: Max's Smoked Pulled Pork Sandwich
Prep time: 20 min
Cook time: 8 h 30 min
Yield: 14 to 16
Cuisine: American,
Ingredients: 1/4 cup apple cider vinegar; 1/4 cup water; Several chunks of applewood (or your preferred smoking wood); 7 pounds bone-in pork butt trimmed of excess fat; 1/4 cup classic yellow mustard; 3 tbsps grill mates max all purpose seasoning; 3 tbsps grill mates max xtra coarse seasoning; 1/4 cup beef tallow (optional); 1/4 cup pure maple syrup; 1 tbsp red pepper crushed; 1 orange juiced; 2 cups stubbs sweet heat bar b q sauce divided (1 cup for mixing into the pulled pork, 1 cup for adding to bread on sandwich later); Brioche sandwich buns, toasted; 1 package (16 ounces) coleslaw mix (Max prefers green & red cabbage with carrots); 1/2 cup mayonnaise; 1 lemon juiced; 3 tbsps sugar; 1 tsp celery seed; 1 tsp grill mates max all purpose seasoning; 1 tsp grill mates max xtra coarse seasoning

Recipe created by Max Greb @maxthemeatguy.

20m

PREP TIME

8hr 30m

COOK TIME

20

INGREDIENTS

Servings: 14 to 16

Ingredients

Pulled Pork Sandwich
1/4 cup apple cider vinegar
1/4 cup water
Several chunks of applewood (or your preferred smoking wood)
7 pounds bone-in pork butt, trimmed of excess fat
1/4 cup French's® Classic Yellow Mustard
3 tablespoons McCormick® Grill Mates® Max's All Purpose Seasoning - Base
3 tablespoons McCormick® Grill Mates® Max's XTRA Coarse Seasoning - Build
1/4 cup beef tallow (optional)
1/4 cup pure maple syrup
1 tablespoon McCormick® Crushed Red Pepper
1 orange, juiced
2 cups Stubb's® Sweet Heat Barbecue, divided (1 cup for mixing into the pulled pork, 1 cup for adding to bread on sandwich later)
Brioche sandwich buns, toasted
Slaw
1 package (16 ounces) coleslaw mix (Max prefers green & red cabbage with carrots)
1/2 cup mayonnaise
1 lemon, juiced
3 tablespoons sugar
1 teaspoon McCormick® Whole Celery Seed
1 teaspoon McCormick® Grill Mates® Max's All Purpose Seasoning - Base
1 teaspoon McCormick® Grill Mates® Max's XTRA Coarse Seasoning - Build

INSTRUCTIONS

1 Preheat smoker to 250°F as directed by manufacturer’s instructions, using your preferred flavor of smoking wood, such as applewood. Mix cider vinegar and water and pour into a clean spray bottle. Set aside.
2 Rub pork all over with mustard, coating evenly. Season on all sides with Base and Build Seasonings. Place pork directly on smoker grate.
3 Smoke pork about 6 hours or until internal temperature reaches 165°F. After about 2 hours or once a nice crust has form on the outside of the pork, spray pork generously with cider vinegar mixture. Keep an eye on the pork, spraying every 30 minutes or so, if the crust appears to be drying out.
4 Once the internal temperature of the pork reaches about 165°F, remove pork from smoker. Place in center of a large sheet of butcher paper. Rub all over with beef tallow, if desired, then wrap tightly with paper.
5 Return to smoker for about 2 hours or until internal temperature reaches about 200°F.
6 Meanwhile, mix maple syrup, crushed red pepper and orange juice in small bowl; set aside. Once pork reaches 200°F, remove from butcher paper and brush with glaze mixture. Return to smoker about 15 to 20 minutes or until internal temp reaches about 203 to 205°F. Remove from smoker and let rest 30 to 40 minutes.
7 Meanwhile, for the Slaw, combine all ingredients in a large bowl. Cover and refrigerate until ready to serve.
8 Shred pork and remove bone. Mix in one cup of the Bar-B-Q sauce. Serve on rolls, topped with Slaw and remaining Bar-B-Q Sauce. Enjoy!

Tip:When shredding the pork, Max recommends using hot gloves!