American · Lunch
Grilled Pulled Pork Sandwich (Dairy-Free)
Slow-smoked pork shoulder pulled into tender shreds, seasoned with a dry rub of paprika, brown sugar, and cayenne, then tossed in tangy vinegar-based barbecue sauce. Piled onto a grilled dairy-free bun with a crunchy vinegar slaw of cabbage and carrot for a smoky, sweet, and sharp Southern-style sandwich.
$5
25 minsPrep
300 minsCook
325 minsTotal
MediumLevel
Nutrition per serving
721Calories
38.9gProtein
41.4gFat
51.3gCarbs
22.5gSugar
3.4gFiber
1560mgSodium
161mgChol
Instructions
1
Prep
Combine the brown sugar, paprika, cayenne, salt, and black pepper, then rub the mixture all over the pork shoulder until fully coated.
2
Marinate
Leave the rubbed pork on a plate 20 minutes until the surface turns tacky.
3
Grill
Smoke the pork over indirect low heat around 250F for about 5 hours with the lid closed until it pulls apart easily with a fork.
4
Toss
Shred the rested pork with two forks, then toss with apple cider vinegar and barbecue sauce until every strand is glossy and coated.
5
Grill
Brush the cut sides of the hamburger bun with olive oil and toast over medium-high heat 1 minute until golden and lightly charred.
6
Plate
Mix the shredded cabbage, grated carrot, and dairy-free mayonnaise, pile the pork onto the bottom bun, top with slaw, and close.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz210g pork shoulder
- 1 tbsp1 tbsp brown sugar
- 2 tsp2 tsp paprika
- 1/4 tsp1/4 tsp cayenne
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 3 tbsp45ml apple cider vinegar
- 2 tbsp30ml barbecue sauce
- 1.4 oz40g cabbage
- 0.9 oz25g carrot
- 1 tbsp15g dairy-free mayonnaise
- 11 dairy-free hamburger bun (75g)
- 2 tsp10ml olive oil