From the classic sandwich to tacos, enchiladas and salads, we like smoky pulled pork on just about anything. The key to this recipe is the smoky flavor and slow cooking, so for this recipe we’d suggest using Cowboy’s Hickory or Apple Smoking Chips in addition to our All Natural Lump Charcoal in order to achieve that smoky flavor.
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Yields: 6
Cook: mins
Prep: 4 hours
Pork
• 4 to 6lbs of bone-in pork roast
• 2 tablespoons brown sugar
• 2 tablespoons sweet paprika
• 1 teaspoon cumin
• 1 teaspoon garlic
• 1 teaspoon fresh ground pepper
• 1 teaspoon sea salt
• 1 teaspoon ground mustard
• 1/8 teaspoon celery salt
• 1/2 teaspoon ancho chili powder or chipotle chili powder
• 1 package of slider buns
Coleslaw
• 1 head green cabbage, chopped into fine strips
• 1/2 head red cabbage, chopped into fine strips
• 2 finely shredded carrots
• 3/4 cup mayonnaise
• salt and pepper to taste
• 2 teaspoons celery salt
• 1 teaspoon paprika
• 2 tablespoons fresh squeezed lemon Juice
• 1/8 teaspoon sugar
• 1/2 finely chopped or grated Spanish onion
• 2 tablespoons white vinegar
Pork
• Make a rub by mixing all of the ingredients in a bowl.
• Cover the pork with the rub and let it sit at room temperature for 30 minutes.
• If you will be using smoking wood chips, be sure to soak them for 30 minutes before adding them to the coals.
• Prepare the grill by piling Cowboy Hardwood Lump Charcoal on one side of the grill and placing a disposable foil pan with 1/2 inch of water on the other side of the grill to catch any fat dripping from the meat.
• Light the charcoal
• Once the flames have died down and the charcoal is ashed over, drain the wood chips that have been soaking, and add them on top of the hot coals.
• When the grill temperature is between 275 and 325 Fahrenheit, place the pork on the grill.
• Cover and barbecue pork for at least 4 hours. Add more charcoal to the fire as needed during the cooking process.
• The internal temperature of the pork needs to reach 190 degrees before it is considered done. Remove it from the grill and let rest for 15 minutes before pulling apart.
Coleslaw
• Combine finely chopped cabbage, carrots and onions in a large bowl.
• Add mayonnaise, salt, pepper, celery salt, paprika and sugar and mix well.
• Lastly, add the lemon juice and white vinegar and mix again to combine all ingredients.
Pile pork on a lightly toasted slider bun and top with coleslaw and serve. They are best served speared with a toothpick.
Enjoy the flavors of the open range. Across the western frontier, chuck wagon chefs grilled over aromatic wood fires and created “cowboy cuisine.” Our sauces descend from those heritage recipes. They enhance grilled food rather than overpower it. Pair with beef, pork, and poultry, and everything in between.
Enjoy the flavors of the open range. Across the western frontier, chuck wagon chefs grilled over aromatic wood fires and created “cowboy cuisine.” Our sauces descend from those heritage recipes. They enhance grilled food rather than overpower it. Pair with beef, pork, and poultry, and everything in between.
Cowboy Hardwood Lump Charcoal lights quickly and burns long. It’s a favorite for barbecue fans because of the authentic smoky flavor it gives to your meals.
Enjoy the flavors of the open range. Across the western frontier, chuck wagon chefs grilled over aromatic wood fires and created “cowboy cuisine.” Our sauces descend from those heritage recipes. They enhance grilled food rather than overpower it. Pair with beef, pork, and poultry, and everything in between.
Cowboy All Natural Range Style Hardwood Briquets provide long-lasting, even heat while adding the authentic, smoky flavor of hardwood. They are all natural – no fillers, chemicals, or additives. Other standard briquets contain “coal and chemical” ingredients, as well as fillers like limestone. Discover the natural difference of Cowboy All Natural Hardwood Briquets!
