Pulled Pork Sandwiches
When I lived in the South, I loved a great BBQ pulled pork sandwich on a lazy, sunny
afternoon.  Here’s a great recipe for making a classic BBQ meal for family and friends.

BBQ Pulled Pork
1 Whole Pork Shoulder
3.5 oz Chef Haig’s Whatever Rub™ Pork

  • Trim some fat from the shoulder (but be careful, because fat is flavor)
  • Rub entire shoulder down with Chef Haig’s Whatever Rub™ Pork
  • Place on rack and cook for 4-6 hours in a smoker, 250⁰ oven or BBQ
  • Pork shoulder should have great blackened crust and be falling apart

Coleslaw
1 half head shredded red cabbage
1 half head shredded green cabbage
1 large carrot shredded on cheese grater
1 XX mayonnaise
½ c White Wine Vinegar
1 t Celery Seed
¼ c sugar
1 T Pineapple Juice

  • Whisk together mayonnaise, white wine vinegar, celery seed, sugar and pineapple juice
  • Taste mixture and adjust
  • Too sweet – add mayonnaise
  • Too vinegary – add sugar
  • Too mayo-ey – add a splash of vinegar
  • Combine cabbages and carrots in a separate bowl
  • Add dressing and toss 10 minutes before serving
  • The slaw will get soggy if it sits for more than 10 minutes
  • If slaw sits too long, drain off excess water and re-toss

BBQ Sauce (you can use your favorite sauce or whip up this quick and easy one)
1 8-ounce can Tomato Sauce                        1 8-ounce can Tomato Paste
2 T Brown Sugar                                            2 T Vinegar
2 T Olive Oil                                                    3 cloves Garlic, crushed
1 t Dry Mustard                                             4 T Onion, minced     
1 T Worcestershire Sauce                              1 t Dry Mustard
1 t Cayenne Pepper                                       Fresh ground Pepper to taste

  • Cook minced onion and crushed garlic in olive oil until onions are translucent.
  • Add remaining ingredients and mix thoroughly
  • Simmer on low heat for 20 minutes

Constructing a BBQ Pulled Pork Sandwich
  • Shred Pork with forks (or by any means necessary)
  • Add in BBQ sauce a little bit at a time and stir (don’t overpower the pork!)
  • Toast buns
  • Start with the bottom bun, add BBQ Pulled Pork, add Pickle Chips, add Coleslaw and
    finish with top bun
Liberally sprinkle Whatever Rub
on pork shoulder
Pull the pork using forks,
or your hands,
Bun, Pulled Pork, Pickles, Coleslaw
Mmm...
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Chef Haig Whatever Rub is a trademark of Chef Haig Foods.
Chef Haig's Whatever Rubs
Organic BBQ Rubs and Seasoning Mixes