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Smoked Pulled Pork Platter with Coleslaw
Created by: Howcan Team
Ingredients
- 5 lbs pork shoulder
- 1/4 cup brown sugar
- 2 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp salt
- 1 tbsp black pepper
- 1 cup apple cider vinegar
- 8 hamburger buns
- 1 head green cabbage, shredded
- 2 carrots, grated
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp sugar
- Salt and pepper to taste
Instructions
- In a small bowl, mix together 1/4 cup brown sugar, 2 tbsp paprika, 2 tbsp garlic powder, 2 tbsp onion powder, 2 tbsp salt, and 1 tbsp black pepper to create a dry rub.
- Rub the dry rub all over the pork shoulder, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Prepare your smoker for cooking, bringing the temperature to 225-250°F. Add wood chips or chunks to the smoker for flavor.
- Place the pork shoulder in the smoker and cook for 1.5 hours per pound, or until the internal temperature reaches 195°F. This will take about 8 hours.
- Remove the pork from the smoker and let it rest for 30 minutes. Then, use two forks to shred the meat.
- In a small bowl, mix 1 cup apple cider vinegar with 1/2 cup water. Drizzle the mixture over the shredded pork to add moisture and flavor.
- To make the coleslaw, in a large bowl, combine the shredded cabbage and grated carrots.
- In a separate bowl, whisk together 1/2 cup mayonnaise, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 2 tbsp sugar, and salt and pepper to taste. Pour the dressing over the cabbage mixture and toss to coat evenly.
- Toast the hamburger buns on a grill or in the oven.
- Assemble the smoked pulled pork on the buns and serve with a generous portion of coleslaw on the side. Enjoy!
The history of the Smoked Pulled Pork Platter served with coleslaw can be traced back to the southern United States, where it has been a staple of barbecue cuisine for generations. This dish is a delicious combination of tender, smoky pulled pork and tangy, crunchy coleslaw, creating a perfect balance of flavors and textures. In the southern region of the US, particularly in states like North Carolina, Tennessee, and Texas, this dish has been perfected by talented pitmasters and chefs who have honed their skills in the art of smoking and barbecuing pork. The slow smoking process allows the pork to become incredibly tender and infused with rich, smoky flavors, while the coleslaw provides a refreshing and zesty contrast. Today, some of the best versions of this dish can be found in renowned barbecue joints and restaurants across the southern US, where chefs take pride in using high-quality pork, carefully crafted spice rubs, and traditional smoking techniques to achieve the perfect balance of flavors. The key to getting this dish right lies in the quality of the pork, the smoking process, and the balance of seasonings in the coleslaw. For those looking to recreate this dish at home, it's important to invest in a good cut of pork, such as pork shoulder or butt, and to pay close attention to the smoking process, ensuring that the meat becomes tender and infused with smoky goodness. Additionally, the coleslaw should be made with fresh, crunchy cabbage and a tangy dressing to complement the richness of the pork. Overall, the Smoked Pulled Pork Platter served with coleslaw is a beloved dish with a rich history and a timeless appeal, making it a must-try for barbecue enthusiasts and food lovers alike.
500 min
8
450 calories
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