Smoky Pulled Pork Sandwiches
You can turn any grill into a smoker by using our exclusive smoker box, which infuses your food with deep flavor with a minimum of fuss. The trick for grilling pork shoulder is the keep the heat low—about 250° (120° to 150°C)—and to keep a pan of water on the grill at the same time. Water readily absorbs smoke, so keeping the pork moist will increase its smoky flavor.
Ingredients
- 1 bone-in pork shoulder roast, about 6 to 7 lb. (3 to 3.5 kg)
- Kosher salt and freshly ground pepper
- 1 jar Kansas City barbecue sauce
- 8 hamburger buns, split and toasted
- Pickle slices for serving (optional)
For the cole slaw:
- 2 Tbs. canola oil
- 1/2 cup (4 fl. oz./125 ml) white wine vinegar
- 1/4 cup (2 oz./60 g) sugar
- 1 garlic clove, minced
- 2 Tbs. whole-grain mustard
- 1 tsp. celery seed
- Kosher salt
- 1/2 head green cabbage, cored, halved and thinly sliced
- 1/2 head purple cabbage, cored, halved and thinly sliced
- 2 carrots, peeled and julienned
Directions
Remove the pork from the refrigerator and let stand at room temperature for 30 minutes. Season the pork generously with salt and pepper.
Preheat a grill for indirect grilling over low heat (about 250°F/120°C).
Spread an even layer of wood chips in the bottom of a smoker box and place the grate over the chips. Place the pork, fatty side up, on top of the grate and cover the box with the lid. Transfer the smoker box to the unheated side of the grill. Place an aluminum foil pan of hot water on the grill grate on the heated side of the grill. Cover the grill and cook until the pork is fall-apart tender and an instant-read thermomter inserted into the thickest part away from the bone registers about 180°F (80°C), 4 to 5 hours total. If you are using charcoal, you will need to replace the coals about once an hour during cooking. Refill the water pan with hot water as needed to keep the pan from going dry. If your grill has a temperature gauge, it should stay between 225°F and 250°C (110° to 120°C).
Transfer the meat to a carving board and let rest for 20 minutes.
Meanwhile, make the coleslaw: In a small bowl, whisk together the oil, vinegar, sugar, garlic, mustard, celery seed and a large pinch of salt until thoroughly combined. Add the cabbages and the carrots to the bowl and toss to coat the vegetables with the dressing. Set aside at room temperature for 15 minutes.
Using two forks, shred the pork into bite-size pieces, discarding the bones and excess fat. Put the shredded pork in a large bowl and add the barbecue sauce. Toss to mix evenly.
To serve, mound the pulled pork and a spoonful of the slaw onto the bottom half of each bun. Top with a few pickle slices and cover with the bun top. Serve immediately, passing any extra coleslaw alongside. Serves 8.
Williams Sonoma Test Kitchen