Ultimate Pulled Pork Sandwich with Slaw and BBQ Sauce

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Bold Smoke, Deep Bark, Juicy Pork—This Is How BBQ Sandwiches Should Taste

When you want that real-deal BBQ flavor, smoked pork butt is the way to go. Low and slow is the name of the game, and when paired with a tangy slaw and soft buns, this sandwich becomes a full-on backyard celebration. Whether it’s your first smoke or your weekend tradition, this step-by-step method delivers juicy pulled pork with a rich bark and unforgettable flavor.

And yes—slather it, stack it, and serve it with pride.

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Ingredients

For the Pork Butt:

• 1 pork butt (also called Boston Butt or pork shoulder)
• Yellow mustard (as a binder)
• AB’s B Rub
• AB’s BBQ Rub
• AB’s Special Blend Rub
• Optional: Your favorite BBQ sauce
• Buns: Brioche or potato rolls

For the Topping:

• AB’s Southern Coleslaw (a crunchy, creamy must-have)

Tools You’ll Need

• Sharp boning or fillet knife
• Meat thermometer (instant-read or leave-in)
• Pellet grill or smoker (e.g. Recteq RT-1200)
• Spray bottle (for spritzing)
• Foil or butcher paper (for wrapping)
• Foil pan (optional for resting)

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Step-by-Step Instructions

Step 1: Trim the Pork Butt

1. Use a sharp knife to trim excess fat from the cap—just enough for the rubs to penetrate.
2. Leave a thin layer to keep the meat moist during the smoke.

Pro Tip: Skip scoring. A clean fat cap lets your rubs lock in flavor better.

Step 2: Fire Up the Smoker

1. Set your smoker or pellet grill to 250°F.
2. Place the pork butt on the grates—fat side up.
3. If using multiple pieces, position larger ones on the hotter side.

Step 3: Season Like a Pitmaster

1. Slather pork with yellow mustard.
2. Apply the rubs in this order:
   • AB’s B Rub
   • AB’s BBQ Rub
   • AB’s Special Blend Rub
3. Coat all sides generously.

Step 4: Smoke It Low and Slow

1. Place pork on the smoker and close the lid.
2. Smoke undisturbed for 4–5 hours.

Step 5: Spritz for Moisture

1. At around the 4.5 hour mark, check the bark and temp.
2. Spritz with a 50/50 mix of apple juice and water (or vinegar) if needed.
3. Target internal temp: 160–170°F before wrapping.

Step 6: Wrap and Finish Strong

1. Wrap pork tightly in foil, butcher paper, or place in a foil pan.
2. Return to smoker until pork reaches 203°F internally.
3. It’s done when the probe slides in like butter.

Step 7: Rest and Shred

1. Let rest in a cooler or warm oven for at least 1 hour.
2. Shred with forks or gloved hands.

Pro Tip: Add back any juices for extra flavor.

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Pro Tips & Serving Suggestions

• Sandwich magic: Pile pork high on brioche buns and top with AB’s Southern Coleslaw.
• Sauce it your way: Drizzle your favorite BBQ sauce or keep it dry and smoky.
• Leftover idea: Use extra pork in tacos, nachos, or baked potatoes.
• Make it a plate: Serve with mac and cheese, collard greens, or cornbread.

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About the Creator

Aaron “AB” Brown is the pitmaster and personality behind Smokin’ and Grillin’ with AB. Known for his no-nonsense approach and flavorful techniques, AB brings Southern soul and backyard brilliance to every bite. From rubs and sauces to the perfect smoke ring, he makes bold BBQ feel approachable and unforgettable.

Follow @smokinandgrillinwithab on Instagram.

Aaron “AB” Brown | @smokinandgrillinwithab