Porkzilla Stacked Sandwich
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2 ea slices Sharp Cheddar Cheese -
2 oz FLAVORTOWN CAROLINA BBQ SAUCE
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1 ea Brioche Bun, toasted
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1 ea Boston Butt (bone-in)
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1 cup BBQ Rub (recipe below)
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2 oz Yellow Mustard
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1 ea Apple Cider Vinegar, as needed
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1 ½ cup Kosher Salt
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½ cup Black Pepper, table grind
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½ cup Mustard Powder
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½ cup Paprika Smoked
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1 ½ cup Brown Sugar
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½ cup Celery Seed, ground
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¼ cup Cumin
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¼ cup Coffee, fine grind
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½ cup Chili Powder
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¼ cup Garlic, granulated
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1 ea head green Cabbage
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1 ea head purple Cabbage
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1 lg Carrot
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1 cup Mayo
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½ cup Sour Cream
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¼ cup Apple Cider Vinegar
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¼ cup Honey
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1 tbsp Lemon Juice
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2 tsp Celery Seed
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1 ea Salt & Pepper to taste
Porkzilla Stacked Sandwich
Ingredients
Directions
- Preheat smoker or charcoal grill (using indirect setup) to 250°F.
- Wipe down pork butt with a paper towel and then rub yellow mustard all over to coat. This will act as a binder for the rub to adhere to.
- Season pork with BBQ rub generously. Meat should be completely covered.
- Allow to sit for 20 minutes and up to overnight in the fridge.
- Place pork butt in smoker and allow to smoke undisturbed for 2-3 hours and then check for bark development. If too dry spritz with apple cider vinegar.
- Continue to smoke for another 2 hours or so, check the bark, and spritz with apple cider vinegar if needed.
- After 5-6 hours, remove pork butt and wrap with butcher paper or aluminum foil with apple cider vinegar and place back in smoker.
- Continue smoking until very tender; when inserting a probe there should be zero resistance as well as the meat separating off of the bone.
- Allow to rest 20-40 min before shredding.
- In a large bowl, add all BBQ Rub ingredients and mix to combine. Transfer to a container and store until ready to use.
- For the Dry Slaw Mix, peel carrot and cut off ends. Cut into 3” sections and square off.
- With a knife or preferably a Japanese mandolin, slice into 1/16” pieces. Stack slices on top of each other and cut into a thin julienne. Soak in cold water until ready to use.
- Remove core from both the green and purple cabbage and cut into quarters.
- Set a Japanese mandolin to 1/8” and slice cabbage into long, thin strands. Be sure to rinse purple cabbage under cold water until the water runs clear to prevent it from bleeding and staining slaw mix.
- Mix green & purple cabbage with carrot until thoroughly combined. Set aside until ready to use.
- Add all ingredients of the Slaw Dressing to a separate large mixing bowl and mix to combine.
- Adjust seasoning with salt and pepper as needed. Keep refrigerated until ready to use.
- Toast brioche bun in a little butter and set aside.
- Add 1 cup of dry slaw mix into a mixing bowl and toss with 1-2 oz of dressing depending on how wet you like it.
- Place 6-7 oz of pulled pork onto a pan and top with sliced cheddar cheese. Melt under broiled.
- Drizzle 1 oz of CAROLINA BBQ SAUCE on bottom bun and place cheesy pulled pork on top.
- Top the pork with Cole slaw and drizzle with another 1 oz of CAROLINA BBQ SAUCE.
- Top with top bun and serve with more sauce for dipping, pickle spears and chips.
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