You don’t have to smoke a whole Boston butt to make a few pulled pork sandwiches for your family. Aside from the fact that it takes a good amount of your day, you are left with a freezer full of leftovers.
For this recipe, we use a smaller cut of the Boston butt that’s well-marbled. This is the perfect cut for a few good pulled pork sandwiches to make at home.
- 1 kg of pork neck
- fleur de sell
- 4 soft buns
- bbq sauce
- half a white cabbage
- 1/2 cup of mayonnaise
- 1/4 cup of apple cider vinegar
- 1 tbsp of ground black pepper
- Get rid of some harder pieces of fat and loose bits of meat on the outside. Season it with only a fine layer of salt. Did I tell you already this was going to be easy?
- Fire up your smoker to a temperature of 120°C (248F) and some smokewood. You can make this pulled pork in your oven, but without the smokewood ofcourse.
- Place the pork neck in the smoker and close the lid till the meat reaches a core temperature of 70°C (158F). This will take up to one and a half to two hours. The meat has a nice mahogany color and does not take up much more smoke.
- Wrap the smoked pork neck in aluminium foil and put it back in the smoker to a core temperature of 98°C (208F).
- In the meantime, you can make some coleslaw by slicing thin the cabbage, Put it in a bowl and add the mayonnaise, apple cider vinegar and the black pepper. Mix it all up and set it aside while you wait for the pulled pork to be ready.
- When the meat reaches the desired temperature we let the meat rest for at least half an hour. If it takes longer before the family is ready to eat, you put it in a cooler. This way the meat stays warm for hours.
- Unwrap the pork neck and pull it with 2 forks. Now you are ready to make a sandwich with the cole slaw and bbq sauce.
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BBQ gear used
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