Ingredients
- 1 lb smoked pork loin, thinly sliced
- 4 sandwich buns
- 1/2 cup barbecue sauce
- 1/4 cup coleslaw
- 1 tbsp yellow mustard
- 1 tbsp butter
Instructions
Method: Indirect smoking
- Set the EGG for indirect cooking at 250°F/121°C.
- Smoke pork loin for 2-3 hours until tender.
- Toast buns with butter on the grill.
- Assemble sandwiches with pork, barbecue sauce, mustard, and coleslaw.
