Pulled Pork Sandwich with Apple Slaw

  • Yield: 10 servings


Carolina-Style Vinegar Sauce:
2cups apple cider vinegar
1cup apple cider
1/2cup Heinz ketchup
1/4cup packed dark brown sugar
1package Weber® Just Add JuiceTM Original BBQ Marinade Mix
1/2 to 1tablespoon red chili flakes (the more, the hotter)
1package Weber® Just Add JuiceTM Original BBQ Marinade Mix
1/2cup unfiltered apple juice
1 pork butt, Boston butt or untrimmed, end-cut pork shoulder roast, 3 to 4 pounds
Olive oil
Applewood chips, soaked in water for 30 minutes
10 plain white hamburger buns, optional
Apple Slaw:
1 1/2cups Carolina-Style Vinegar Sauce
4large Granny Smith apples, grated
1small head green cabbage, chopped


  1. To make the pork: Build a charcoal or gas grill for indirect cooking.
  2. In a large nonreactive bowl or glass 13 x 9-inch casserole dish, or re-closeable plastic bag, mix Weber® Just Add
  3. JuiceTM Original BBQ Marinade and apple juice. Add pork butt, cover and marinate for 1 hour, turning occasionally.
  4. Do not trim any excess fat off the meat; this fat will naturally baste the meat and keep it moist during the long cooking time. Remove from marinade and brush pork with a thin coating of olive oil. Season with salt and pepper. Set aside on a clean tray until ready to cook.
  5. Before placing the meat on the grill, add the soaked wood chips. Place the chips directly on gray-ash briquettes or in the smoking box of your gas grill. If using a charcoal grill, you will need to add charcoal every hour to maintain the heat.
  6. Place the pork in the center of the cooking grate, fat-side up, over indirect low heat. Close the lid and cook slowly for 3 to 4 hours at 325F, or until an instant-read thermometer inserted into the middle of the pork registers 190F to 200F. The meat should be very tender and falling apart. If there is a bone in the meat, it should come out smooth and clean with no meat clinging to it. Remember, there is no need to turn the meat during the entire cooking time.
  7. To make the sauce: Mix all ingredients together in a large nonreactive bowl. Let sit covered in the refrigerator, at least 10 minutes. Makes about 3 cups.
  8. To make the slaw: Toss the sauce with the apples and cabbage until well mixed and not quite wet. You may have sauce leftover.  Refrigerate. Let sit for at least 2 hours or overnight before serving. Makes about 3 cups.
  9. When pork is done, let it rest for 20 minutes or until cool enough to handle. Using rubber kitchen gloves (because it is so messy), pull the meat from the skin, bones and fat. Set aside any crispy bits (fat) that have been completely rendered and look almost burned. Working quickly, shred the chunks of meat with 2 forks by crossing the forks and “pulling” the meat into small pieces from the butt. (Alternately, you can chop the meat with a cleaver. Chop the reserved crispy bits and mix into the pulled pork. )
  10. While the meat is still warm, mix with enough Carolina-style vinegar sauce to moisten and season the meat (about 1 cup). The recipe can be made in advance, up to this point, and reheated with about 1⁄4 cup additional sauce in a double boiler.
  11. Serve hot, with the apple slaw on the side or serve sandwich-style on a hamburger bun and top with slaw. Serve more sauce on the side, if desired.
Recipe by Elizabeth Karmel