Smoked Pulled Pork Sandwiches

  • Prep 10 mins
  • Total 4h 10 mins
  • Easy
  • Serves 8

These Smoked Pulled Pork Sandwiches are perfect for a game night! They serve a crowd and they are delicious!


  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 3-4 pounds boneless pork shoulder, trimmed, fat removed
  • 2 tablespoons Dijon mustard
  • 1 teaspoon celery salt
  • ½ cup mayonnaise
  • 1 tablespoon white vinegar
  • 2 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 16 ounces tri-colored shredded slaw mix
  • 1-2 cups prepared BBQ sauce
  • 6-8 brioche buns, sliced in half


  • Medium Bowl
  • Whisk
  • Instant-Read Thermometer
  • Step 1

    Liberally season pork on all sides with salt and pepper.

  • Step 2

    To install the grill grate, position it flat on top of the heating element and gently press down until it clicks into place. Place pork onto grill grate then close the hood.

  • Step 3

    Lift the smoke chamber lid. ​While holding the lid open, pour pellets into the smoke box until filled to the top. Do not overflow pellets.​ Close smoke chamber lid.​

  • Step 4

    Turn dial to SMOKER, set temperature to 250°F, and set time to 4 hours. Select START/STOP to begin cooking (there is no preheat needed).

  • Step 5

    While the pork is smoking, prepare the slaw. In a medium bowl, add mustard, celery salt, mayonnaise, vinegar, sugar, salt, and pepper. Whisk to combine then add the slaw mix and toss until evenly combined. Set aside.

  • Step 6

    Cooking is complete when an instant-read thermometer reads 203°F. When cooking is complete, remove pork from grill, wrap in plastic wrap and let rest for at least 45 minutes to 1 hour. Once rested, shred pork using two forks or hands. Toss pork with the BBQ sauce.

  • Step 7

    To build the sandwiches, place about ¼ – ½ cup of pulled pork onto the bottom bun then top with about ¼ cup of the slaw.