Smoked Pulled Pork And Coleslaw Dressing - - Tulsa, OK - News, Weather, Video and Sports - |

Smoked Pulled Pork And Coleslaw Dressing

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Smoked Pulled Pork


• 1 – six to eight pound boneless pork butt

• ¼ cup Cavender's Greek Seasoning with no MSG's


• Before starting prep of the pork butt go ahead and pre-heat your smoker to 225 degrees. While smoker is pre-heating generously rub the pork but with the ¼ cup Cavender's Greek Seasoning with no MSG's. Once you have rubbed the pork butt tie with butcher twine to hold the pork butt together during the cooking process. Place the pork butt in the smoker with the fat side up and smoke with hickory wood for two hours. At the end of the two hour smoking period remove the pork butt and double wrap it in tin foil and place back in the smoker with fat side up retaining the for an additional eight hours or until pork butt is fall apart tender. Once the pork butt is done remove from smoker and pull apart with forks or tongs.



• 32oz of shredded cabbage or coleslaw mix

• Dressing Ingredients:

• 2 cup mayonnaise

• 1/3 cup honey

• 1/4 cup cider vinegar

• 1 tablespoon lemon juice

• 2 teaspoon Cajun seasoning

• 1/2 teaspoon celery seed

• 1/4 teaspoon black pepper

• 1/4 teaspoon salt


Combine honey, cider vinegar, and lemon juice into mixing bowl and mix until honey is combined well with the vinegar and lemon juice. Add remaining ingredients and mix until smooth. Refrigerate dressing overnight to let flavors come together. Combine dressing with cabbage or coleslaw mix and refrigerate for one hour before serving. If using just shredded cabbage you can add a little grated carrot and red cabbage if desired.

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