1. Season pork generously with salt, pepper, and garlic mixture then preheat smoker to 300°F. Place pork into the smoker for about 2 ½ hours, or until it reaches an internal temperature of 165°F (remember you’re cooking by temperature, not time).
2. Pull the pork and place into an oven safe dish or aluminum pan and pour in Grillo’s pickle brine, pickles, Grillo's garlic cloves from jar and dill. Cover with aluminum foil and place back onto smoker and continue to cook until internal temperature reaches 202°F (about 2 hours). Pull from heat.
3. Wrap in foil and a large towel and let rest for 30-45 minutes in a cooler before opening the pork. This will lock in the heat. Pull the bone out and shred the pork by hand including the brine, pickles, garlic and dill.
4. Add cabbage, carrots, red onion and cilantro in a bowl. Combine 1 cup sweet & spicy BBQ sauce ( ingredients are ketchup, brown sugar, apple cider vinegar, water, worcestershire sauce, ground mustard, spicy brown mustard, sambal hot sauce) with 1 cup of mayonnaise, then mix into the slaw and set aside. Toast brioche buns then add the slaw onto the bottom bun followed by the pulled pork, more barbecue aioli and pickle chips. Add some extra BBQ sauce and enjoy!
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Directions
1. Season pork generously with salt, pepper, and garlic mixture then preheat smoker to 300°F. Place pork into the smoker for about 2 ½ hours, or until it reaches an internal temperature of 165°F (remember you’re cooking by temperature, not time).
2. Pull the pork and place into an oven safe dish or aluminum pan and pour in Grillo’s pickle brine, pickles, Grillo's garlic cloves from jar and dill. Cover with aluminum foil and place back onto smoker and continue to cook until internal temperature reaches 202°F (about 2 hours). Pull from heat.
3. Wrap in foil and a large towel and let rest for 30-45 minutes in a cooler before opening the pork. This will lock in the heat. Pull the bone out and shred the pork by hand including the brine, pickles, garlic and dill.
4. Add cabbage, carrots, red onion and cilantro in a bowl. Combine 1 cup sweet & spicy BBQ sauce ( ingredients are ketchup, brown sugar, apple cider vinegar, water, worcestershire sauce, ground mustard, spicy brown mustard, sambal hot sauce) with 1 cup of mayonnaise, then mix into the slaw and set aside. Toast brioche buns then add the slaw onto the bottom bun followed by the pulled pork, more barbecue aioli and pickle chips. Add some extra BBQ sauce and enjoy!