Smoked Mexican Pulled Pork Sandwiches with Cabbage & Pepper Slaw

By davidv

To be prepared using K6268 — Masterbuilt Smokehouse 4-rack Digital Electric Smoker

Ingredients

• Smoked Mexican Pulled Pork Sandwich Ingredients:
• 4 — 5 lbs. pork butt (bone-in or boneless)
• 1 pkg. taco seasoning
• 1 envelope sazón adobo seasoning (Goya brand or similar)
• 10 — 12 of your favorite rolls for sandwiches
• Cabbage & Pepper Slaw Ingredients:
• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 red pepper, seeded and thinly sliced
• 1 poblano pepper, seeded and thinly sliced
• 1/2 cup corn kernels
• 1/4 cup coarsely chopped cilantro
• 1/4 cup mayo
• 1 Tbsp. fresh lime juice
• 2 Tbsp. cider vinegar
• 1 tsp. honey
• 1/4 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. pepper

Preparation

Step 1

Smoked Mexican Pulled Pork Sandwich Directions:

Using gloves, rub the taco seasoning and adobo liberally on the pork butt. Preheat your smoker to 250°F, and prepare with wood chips. Smoke pork butt for 4 — 5 hours until tender. Remove pork butt, allow to rest for 10 — 15 minutes, and shred into a bowl with two forks. Place desired amount on bottom half of roll and top with cabbage and pepper slaw.


Cabbage & Pepper Slaw Directions:

Combine cabbage, peppers, corn, and cilantro in large bowl. In a small bowl, whisk together mayo, lime juice, vinegar, honey, chili powder, cumin, salt, and pepper. Add the dressing to the cabbage mixture and toss to coat. Serve on top of smoked pulled pork on a sandwich.