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!
7lb Pork Shoulder
Favorite meat seasonings
Apple wood chips
- Cover the Pork with your favorite meat seasonings and wrap in plastic wrap to marinate for at least 24 hours.
- Heat your grill to 225F.
- Soak wood chips in water for 30 minutes before use. Repeat if needed. This is what will give your meat the smokey flavor.
- Place apple wood chips on aluminum foil and wrap securely on all sides but the top. See picture above for example.
- 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.
- After 7-8 hours, your meat should be done around 160F.
- Let the meat cool.
- Take two forks and shred moving in opposite directions.
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).