PBH has curated resources to help you stay safe and healthy during Coronavirus (COVID-19).

View Resources
Have a Plant: Fruits & Veggies for Better Health

California Pulled Pork Sandwich

By

Prep Time: 20 minsCook Time: 3 hrsServings: 4

Instructions

  1. Make the rub by mixing all ingredients together in a small bowl.
  2. Cover the pork shoulder completely with all of the rub mixture. Place pork on a sheet pan and refrigerate for 8 hours.
  3. Prepare a charcoal grill by lighting your coals in a chimney charcoal starter. While the coals are burning, soak a handful of wood chips in water. When the fire has died down in the chimney and they are starting to turn gray, pour the coals onto one side of your grill, leaving room on the other half to place a disposable aluminum pan half full of water. Scatter the soaked wood chips over the coals. Place the grill grate over the coals and the aluminum pan. Place the pork shoulder on the rack over the aluminum pan, on the cool side of the grill, and close the lid, keeping the vents open. The goal is to keep the temperature at about 225°F. You may need to add more coals halfway through the cooking time.  Check the grill often to make sure the temperature hasn’t gone too low or too high.
  4. Grill the pork shoulder for about 3 hours. The internal temperature of the finished pork shoulder should be 190°F-195°F.
  5. When the pork has reached 190°F-195°F, remove from the grill and let rest for 30 minutes. Using two forks, pull pork apart in large chunks.
  6. Meanwhile, during the last 10 minutes of grilling, place the bell peppers on the grill rack directly over the hot coals. Turn the peppers after each side gets charred.  Once all sides of both peppers are charred (approximately 10 minutes), place the peppers in a paper bag and close. Let sit for 10 minutes.  Remove peppers from bag and slip the skins off.  Remove and discard the seeds and stems. Cut each pepper into 4 large pieces.
  7. Place two butter lettuce leaves on each bottom bun. Top each with two large pieces of bell pepper. Add 4 oz. of pulled pork to each and finish with ¼ of the avocado slices and the top bun on each. Serve with barbecue sauce if desired.

Recipe Notes:

% Daily Value*: Vitamin A 80%; Vitamin C 140%; Calcium 15%; Iron 40%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

**Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

https://www.californiaavocado.com/recipes/recipe-container/california-pulled-pork-sandwiches

For more California Sandwiches, Burgers and Wraps, visit californiaavocado.com/sandwiches-burgers-and-wraps

Visit CaliforniaAvocado.com for more facts about avocados, recipes, nutrition information and learn about the California Avocado Difference. You also can follow us on Facebook.com/CaliforniaAvocados, on Twitter.com/CA_Avocados, Instagram.com/CA_Avocados and Pinterest.com/CA_Avocados.

© 2020 California Avocado Commission

Other Recipes