Happy Labor Day! I’ve been wanting to do a slow smoked pulled pork for a while now and Labor Day seemed like the perfect day to kick back and cook for my friends. Now, I did not enjoy waking up at 4:30 am to start the process but what’s a labor day without a little bit of love and labor. I topped off my pulled pork sandwich with Katie’s coleslaw recipe her family has used for years and her famous but secret BBQ sauce. I can honestly say I don’t know what is in this amazing sauce. I hope you all enjoy!

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Pulled Pork 


7lb Pork Shoulder

Favorite meat seasonings

Apple wood chips


  1. Cover the Pork with your favorite meat seasonings and wrap in plastic wrap to marinate for at least 24 hours.
  2. Heat your grill to 225F.
  3. Soak wood chips in water for 30 minutes before use. Repeat if needed. This is what will give your meat the smokey flavor.
  4. Place apple wood chips on aluminum foil and wrap securely on all sides but the top. See picture above for example.
  5. Apple wood chips should be placed on the hot side of the grill while the meat is to be placed on the cool side of the grill. Preferably at a higher elevation also.
  6. After 7-8 hours, your meat should be done around 160F.
  7. Let the meat cool.
  8. Take two forks and shred moving in opposite directions.
  9. Enjoy

The bun used in the pictures is Udi’s Classic Hamburger Buns.

Check out the recipe —> Tyler Florence Ultimate Coleslaw – Katie uses 1 store-bought bag of broccoli slaw mixture to one store-bought bag shredded slaw mix (containing red and green cabbage and carrots).