Planning to host a group for Labor Day? If you have access to a smoker, Chef David Venable recommends Smoked Mexican Pulled Pork Sandwiches with Cabbage Slaw. Alternatively, you can buy a barbecued pork butt, ready to heat and eat; or make it in a slow cooker.
You can serve full-size sandwiches or smaller sliders.
“If you’re having a big party,” says David, “these Mexican Pulled Pork Sandwiches are a great way to really stretch your dollar and it’s easy to double or even triple the recipe. Smoking the large cut of meat packs in incredible flavor.”
Find more of David Venable’s recipes at QVC.com.
RECIPE: PULLED PORK SANDWICHES
Ingredients For The Pork Sandwiches
Top the pulled pork with the cabbage slaw. Photo courtesy QVC.
1. PREHEAT a smoker to 250°F and also prepare the wood chips. Using gloves, rub the taco seasoning and adobo liberally on the pork butt. Smoke for 4-5 hours, or until tender.
2. REMOVE the pork butt and allow it to rest for 10-15 minutes. Then shred the meat into a bowl with two forks.
3. ASSEMBLE the sandwiches: Place the desired amount of pork on the bottom half of a roll and top with the cabbage slaw.