Sassy on a Bun

Tender, smoky pulled pork piled high on a fresh bun and topped with a bright, crunchy homemade slaw—Kathy Pullin's "Sassy on a Bun" is everything great BBQ should be. Seasoned with Pullin Premium BBQ's Sassy Sauceless Rub and finished your way, this crowd-pleasing sandwich delivers the perfect balance of savory, tangy, and smoky flavors.

Author

Kathy Pullin

Category

Dinner

Cuisine

American

Ingredients

• 6 to 8 lb Bone in pork butt
• Sassy sauceless rub
• Yellow mustard
• 1 small Red cabbage sliced thin
• 1 medium Green cabbage sliced thin
• 2 Carrots shredded
• 1/2 Red onion thinly sliced
• 1 Lemon zest and juiced
• 1/4 cup Olive oil
• 1/4 cup garlic vinegar
• 1/4 teaspoon celery seed
• 1/2 teaspoon each salt and pepper
• Dashes of hot pepper sauce

Directions

1. Place meat in a bowl, rub all sides with yellow mustard, and then rub the exterior generously with Sassy sauceless rub.
2. Wrap tightly in plastic wrap and allow to set for minimum 2 hours, maximum of 72 hours.
3. Place on smoker indirect heat pit temperature between 200 and 225.
4. Smoke fat side up for approximately 1.5 hours per lb.
5. I personally do not use a thermometer on my pork butts. When that bone releases, she is done! I wrap mine halfway through.
6. Take thinly sliced cabbage, red onion, shredded carrots and combine
7. In small bowl combine the olive oil, garlic vinegar, juice and zest of 1 lemon, salt, pepper, celery seeds and hot pepper sauce (I use 4 to 5 dashes for a batch this size)
8. Wisk or shake to combine with veggies.
9. When pork is done, shred, place on top of a bun, top with the coleslaw and drizzle with BBQ sauce, if you must! I personally like to top mine with mango pico! Enjoy