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Pulled Pork Sandwich

Recipe from: Re-Up BBQ

Visit Vancouver's Re-Up for some highly addictive southern style barbecue.

Watch the episode
1 pork shoulder (8-10 pounds, bone in)
1/4 cup yellow mustard
1/2 cup Re-Up Spice Rub #1

1 carrot
1/2 a green cabbage
1/2 a red cabbage
1/2 cup mayo
1/4 cup yellow mustard
1/4 cup apple cider vinegar
1 cup yogurt
3 tablespoons Re-Up Spice Rub #1

4 cups peach and pear juice
1/4 cup maple syrup
1/4 cup bourbon

1 cup apple cider vinegar
4 cups Re-Up BBQ Sauce #1
1 cup Re-Up Spice Rub #1

12 Portuguese buns

Cover the pork shoulder with 1/4 cup mustard and then sprinkle half a cup of spice rub. Cover and let sit in the fridge for at least 8 hours.

Smoke the shoulder over the wood of your choice (at the Re-Up we use pecan chunks) at 250 degrees Fahrenheit until it reaches an internal temperature of 185 degrees Fahrenheit (about 8-10 hours on a charcoal smoker). Wrap in tinfoil and rest for an hour inside of a cooler or any other insulated container.

While the pork is smoking/resting, peel and grate the carrot, thinly slice the cabbage, and mix together in a bowl to make a coleslaw.
Mix together the mayo, 1/4 cup mustard, 1/4 cup apple cider vinegar, yogurt and 3 tablespoons of spice rub and set aside. Don't dress the coleslaw with this mixture until your pork is ready.

Mix the peach pear juice, the maple syrup and the bourbon. Set aside 3/4 of a cup (and save the rest for drinking over ice).

Unwrap and shred the pork shoulder, discarding all fat deposits, gristle and bone.

Add 1 cup apple cider vinegar, the BBQ sauce, the bourbon mixture and the final 1 cup of spice rub. Mix well.

Put a heap of pulled pork inside a Portuguese bun, top with coleslaw and enjoy!

Yield: 12 servings