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Active Fire Time: 4 hours and 15  minutes             Total Time: 5 hours

Who doesn’t love a pulled pork sandwich? Juicy, tender pork that practically falls apart. A warm, soft bun. Smoky pineapple sauce, crunchy slaw, and pickles for that perfect tangy bite. It’s the kind of sandwich that just hits right - every single time. 
And here’s the best part: you don’t have to be a pitmaster or a classically trained chef to pull it off. With your Keveri H1, low-and-slow cooking is simple and hands-on fun, making it perfect for a relaxing weekend with family or friends. 

This BBQ favorite is a global crowd-pleaser for a reason! So are you ready to get your hands a little messy? 

Ingredients

Serves 5+

 

Supplies:

3 lb hardwood lump charcoal
High-Temperature Gloves
The Smoke Controller
wood log 
cast iron skillet
aluminum foil
food processor

 

Preparation

Step 1:

Fire up the Keveri H1 in Classic Mode at 320°F, following the instructions in the owner´s manual or the masterclass video.

Step 2: 

Take the pork roast and begin applying the rub. In a tray or dish large enough to hold the pork, add salt and pepper in equal amounts. Mix well, then add the remaining rub ingredients at ¼ of the salt quantity. Combine everything thoroughly and rub all sides of the pork, ensuring it is completely covered.

Step 3: 

Wrap the Smoke Controller in foil to prevent staining. Place it inside the H1 on the bottom rack position. On top of it, place a metal pan with boiling water. Add a small wood log into the firebox.

Step 4:

Place the pork inside the H1 on the top rack and let it cook for 2 hours and 30 minutes.

Step 5:

After 2 hours and 30 minutes, remove the pork from the H1. Prepare some foil sheets on a table and place the pork on top. Add a few cubes of butter, a splash of apple cider vinegar, and sprinkle 2 tablespoons of brown sugar. Wrap the pork tightly in the foil and return it to the H1 for another 1 hour and 45 minutes on the top rack position.

Step 6:

Meanwhile, start preparing the sauce. Cut 3 to 4 pineapple slices about two fingers thick. Place them directly on the bottom rack and grill for about 20 minutes per side, until caramelized.

Step 7:

Once the pineapple is caramelized, remove it from the heat and transfer it to a food processor along with the remaining ingredients: mustard, honey, apple cider vinegar, sugar, Worcestershire sauce, salt, pepper, and chili flakes. Blend until smooth and well combined.

Step 8:

Pour the sauce into a cast iron skillet and return it to the H1 on the top rack position until it reduces slightly and thickens.

Step 9:

After about 1 hour and 45 minutes, the pork should have reached an internal temperature of 203°F. If so, remove it from the H1 and let it rest for at least 30 minutes before handling.

Step 10:

While the pork is resting, take the time to prepare the coleslaw. Finely shred or chop the cabbage. Grate the apple and carrot. Dice the red onion. Place all ingredients in a bowl and mix well. Add mustard, vinegar, sour cream, salt, and mayonnaise. Mix until everything is well incorporated.

Step 11:

Once the pork has rested, unwrap it from the foil and begin shredding it. You can use your hands or a fork. We recommend leaving some larger chunks to keep more flavor in the sandwich.

After shredding, add about half of the sauce (or more if you like) and mix well.

Step 12:

Start assembling the sandwiches. Open the buns and warm them up in the H1. Add coleslaw, a generous amount of pulled pork, and some pickles. Time to enjoy this delicious sandwich!

Cook's Notes:

If you want to smoke and “pull” the pork quickly, the Classic Mode, combined with a humid environment in a small chamber (such as a metal tray with liquid), speeds up the cooking process.

 

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Post what you cook using the Keveri H1 on social and tag us @Keveri. usa #KeveriFam

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Check the full recipe video here