Smoked Pork Salad
Description
This recipe features boneless pork butt smoked for 8 hours until tender, then pulled and combined with a rich, spicy sauce made from onions, canned tomatoes, vinegar, and ketchup. The result is a flavorful, protein-packed dish that is perfect for sandwiches or as a main course. Serve with rolls, French fries, and coleslaw for a complete meal.Directions
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Combine the kosher salt, coarse ground black pepper, and paprika to make the rub.
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Coat the pork butt evenly with the rub mixture, shaking off any excess.
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Soak the hickory and apple wood chips in water for 30 minutes.
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Place the pork butt in a smoker on a rack at 220°F (104°C) for 8 hours, with smoke going for the first 2 hours.
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Let the pork cool slightly.
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Break the meat apart with your hands.
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Sauté the chopped onions in vegetable oil in a heavy saucepan until translucent.
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Add the paprika, chili powder, red pepper flakes, cayenne pepper, ground cumin, canned tomatoes, cider vinegar, ketchup, orange juice, brown sugar, brown mustard, salt, and coarse black pepper to the onions.
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Cook until the mixture is thick and coats the back of a spoon.
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Puree the sauce and let it cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)
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Combine the pulled pork and the sauce (to taste) in a heavy saucepan.
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Cook until it is heated through.
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Pile the pork on the rolls.
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Serve with French fries and coleslaw if desired.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 1117.3kcal
- % Daily Value *
- Total Fat 56.3g87%
- Saturated Fat 19.9g100%
- Cholesterol 225.2mg76%
- Sodium 8373.2mg349%
- Total Carbohydrate 74.2g25%
- Dietary Fiber 17.3g70%
- Sugars 43.1g
- Protein 81.8g164%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
smoked pork, pork butt, salad, bbq, hickory, apple wood, spicy sauce, gluten free, international, lunch, dinner, slow cooked
