Smoked BBQ Sandwich


INGREDIENTS (Yield: 8 Servings)

  • 1 package Aunt Millie's Hearth Whole Grain Hamburger Buns

  • 2 lb. pork shoulder, no bone

  • ½ c. BBQ dry rub, enough to cover the pork shoulder completely, see recipe below.

  • Basic slaw, see recipe below


  • 1 Tbsp. cumin

  • 1 Tbsp. paprika

  • 1 Tbsp. garlic powder

  • 1 Tbsp. onion powder

  • 1 Tbsp. chili powder

  • 1 Tbsp. brown sugar

  • 1 Tbsp. salt

  • 1 Tbsp. Montreal steak sauce

  • 1 tsp. cayenne pepper

  • 1 tsp. ground pepper


  • 2 Tbsp. red wine vinegar

  • 2 Tbsp. lime juice

  • 1 Tbsp. sugar

  • 1 Tbsp. olive oil

  • 1/2 tsp. salt

  • 4 Cups Mann's Power Blend (or the prepared cut veggies of your choice.)


  1. Prepare the slaw ahead of time and let hang out in the fridge to marinate. Whisk the wet ingredients and salt then toss with the slaw veggies.

  2. Next, make your dry rub. Mix all ingredients and store in a mason jar with tight lid. I sometimes make a double batch for quick use on other meats too - chicken, beef, you name it!

  3. Time to prep the grill! I recommend a medium heat of 300-325 degrees. I like to add smoker chips to my grill. It gives the meat a yummy smoky flavor. I add them just before I have the meat prepped to go on the grill.

  4. While the grill is getting set, pat the pork shoulder dry with a paper towel and then coat with a little BBQ sauce or steak sauce (steak sauce will give a zesty taste). Coat the prepped pork with a liberal coating of the dry rub. If you don't use it all, save the rest for next time!

  5. Place the meat in a tin foil pan and put on the grill when the temp is right. Meat should take between 2-3 hours to cook. It is done when the internal temp of the meat is 160 to 180 degrees. I add smoker chips every 20-30 minutes to get the desired smokey taste.

  6. Let the meat rest for about 10 minutes before chopping or shredding the meat, and then toss with your desired amount of quality BBQ sauce.

  7. To assemble the sandwiches, place your Aunt Millie's bun on a plate, heap a healthy amount of pork on the bun, and top with slaw.



This recipe uses…