Smoked Mexican Pulled Pork Sandwiches with Cabbage Slaw
- 3 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 red pepper, seeded and thinly sliced
- 1 poblano pepper, seeded and thinly sliced
- 1/2 cup corn kernels
- 1/4 cup cilantro, coarsely chopped
- 1/4 cup mayo
- 1 Tbsp fresh lime juice
- 2 Tbsp cider vinegar
- 1 tsp honey
- 1/4 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- 4-5 lbs pork butt (bone-in or boneless)
- 1 package taco seasoning
- 1 envelope Sazón adobo seasoning (Goya brand or similar)
- 10-12 of your favorite rolls for sandwiches
- To prepare the slaw, combine the cabbage, peppers, corn, and cilantro in a large bowl. Whisk together mayo, lime juice, vinegar, honey, chili powder, cumin, salt, and pepper in a small bowl. Add the dressing to the cabbage mixture and toss to coat. Refrigerate until you're ready to assemble the sandwiches.
- To prepare the pork, 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. Remove the pork butt, allow it to rest for 10-15 minutes, and shred the meat into a bowl with two forks. Place the desired amount on the bottom half of a roll and top with cabbage and pepper slaw.