2 pounds S Smoked Triple-Threat Pork Butt (page 173)
8 hot dog buns
8 ounces shredded cheddar cheese
2 cups coleslaw (see page 171)
Lane’s BBQ Southbound Sauce
1 (32-ounce) jar hamburger pickles
Directions
1. Set a grill to 350°F.
2. Put 4 ounces of the pulled pork on each bun. Top the pork evenly with the cheese.
3. Put the buns on the grill for 3 to 5 minutes.
4. Pull off the grill and add the slaw, then finish with BBQ sauce and pickles to taste.
Rick's Slaw Ingredients
1 head purple cabbage, shaved
2 carrots, shaved
1 large shallot or ½onion, minced
1 cup Duke’s mayonnaise
2/32/3 cup apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons honey or sugar
1 tablespoon liquid aminos
Kosher salt and black pepper
Rick's Slaw Directions
In a large bowl, stir together the cabbage, carrots, shallots, mayo, vinegar, mustard, honey, and liquid aminos. Season with salt and pepper to taste. Cover and refrigerate until ready to serve. The slaw keeps well in the fridge for a few days.
