Spread BBQ sauce on each of the cut sides of the bun. Top each bottom half with desired amount (about one third to half cuof pulled pork. Layer with coleslaw and top with other bun half. Serve with dill pickles.
Coleslaw
Combine the cabbages and carrot in a large bowl.
In another bowl, whisk together the mayonnaise, mustard, vinegar, lemon juice, sugar, celery seed. Season with kosher salt and black pepper to taste.
Pour the dressing over the cabbage mixture and toss gently to mix. Cover and chill for 2 hours in the refrigerator before serving.
Video
Notes
General RuleThis recipe uses this COOKED pulled pork recipe. Smoke 90 minutes per pound. After it's reached an internal temperature of 205°F remove from smoker. Set it, still wrapped, in a cooler to rest for 1 additional hour covered, before pulling the pork.