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SERVINGS: 6 to 10
PREP: 10 min
TOTAL: 300 min
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  • 1 head of red cabbage
  • ½ cup of Smoke Show aioli
  • Juice of 1 lemon
  • 1 tbsp salt, pepper
  • 1 tsp honey
  • 1 jalapeño pepper

How you’ll do it

  1. Bring your pork shoulder to room temperature and season nicely with salt, pepper, Smoke Show spice blend, onion powder, and smoked paprika. 
  2. Bring a cast-iron pot or dutch oven to high heat. (If you do not have these pots, you can use a really hot cast iron pan.) 
  3. Preheat your oven to 275 degrees. Sear your shoulder on each side until a nice crust is developed. 
  4. Deglaze the pot with the beer, toss the onion in there, throw the pork shoulder back in the pot and cook for 6 hours in the oven. 
  5. When the pork is done, shred it with a fork, add the Smoke Show bbq sauce.  Reduce the liquid until thick. 
  6. In a bowl, mix cabbage, aioli, salt, pepper, honey, and lemon juice. 
  7. Grill the buns and serve with coleslaw.