Incredible Beef Resepi - Lemon Garlic Chicken Souvlaki

Courtesy of Michael Kaisaris of Re-Up BBQ.
Directions for: Re-Up BBQ Pulled Pork Sandwich

Ingredients

Pulled Pork

1 bone-in pork shoulder (8-10 lbs)

cup yellow mustard

1 cup Re-Up BBQ Spice Rub #1

1 cup apple cider vinegar

4 cup Re-Up BBQ Sauce #1

4 cup peach pear juice

cup maple syrup

cup bourbon

12 Portuguese buns

Coleslaw

1 carrot

green cabbage

red cabbage

cup mayonnaise

cup yellow mustard

cup apple cider vinegar

1 cup yogurt

3 Tbsp Re-Up BBQ Spice Rub #1

Directions

Pulled Pork

1. Coat the pork shoulder with mustard and then sprinkle half a cup of spice rub. Cover and let sit in the fridge for at least 8 hours.

2. Smoke the shoulder over the wood of your choice (at Re-Up we use pecan chunks) at 250F until it reaches an internal temperature of 185F (about 8-10 hours on a charcoal smoker). Wrap in tinfoil and rest for an hour inside of a cooler or any other insulated container.

3. Mix together the peach pear juice, maple syrup and the bourbon. Set aside 3/4 of a cup (and save the rest for drinking over ice!).

4. Unwrap and shred the pork shoulder, discarding all fat deposits, gristle and bone.

5. Add apple cider vinegar, BBQ sauce, the bourbon mixture and the final 1 cup of spice rub. Mix well.

Coleslaw

1. While the pork is smoking/resting, peel and grate the carrot, thinly slice the cabbage, and mix together in a bowl to make the coleslaw.

2. Mix together the mayo, mustard, apple cider vinegar, yogurt and spice rub, and set aside. Don't dress the coleslaw with this mixture until your pork is ready.

3. Once the pulled pork is done, put a heap of it inside a Portuguese bun, top with coleslaw and enjoy.

See more: Dinner, Lunch, Main, Pork