By: Johan Broström

Who doesn’t appreciate a really good sandwich now and then? Here with an extremely tender, whole-grilled pork collar that simply melts in your mouth, while you get a crisp contrast in pickled vegetables and a red cabbage slaw. Very easy to make even though it may take a little time. Not many ingredients are needed either. Well worth the wait!

But what is Sliced Pork, then? You could almost be a little cheeky and say it’s a pulled pork that isn’t quite finished. So you can still slice the piece of meat without it falling completely apart. I chose to take my meat off the grill at about 185°F this time. It took about 9 h at a temperature of about 230°F.

Prepare your grill or smoker for indirect grilling at about 230–255°F. The lower the temperature, the longer it takes, but the result is usually better. If you have a smoker, you set it up for smoking over a longer time. Preferably with what is called the Minion method.

This is what you need for the meat:

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Recipe: Sliced Pork Sandwich With Red Cabbage Slaw and Pickled Vegetables

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Ingredients

This is what you need for the meat:

For injecting (optional):

a simple red cabbage slaw can contain the following:

Instructions