Pulled Pork Jicama Slaw Sandwich Recipe

This Pulled Pork Jicama Slaw Sandwich doesn’t pull any punches. You’re gonna get sauce and pork all over your face on the first bite. You’re gonna slap your knee and say hootenanny. You’re gonna ask what the heck hootenanny means. Nobody’s gonna know. You’re gonna slap your knee and say it again. And once you notice it ain’t just any slaw—it’s JICAMA slaw—you’re gonna start feeling just a little bit of that origen mexicano and you’re gonna trill like you’ve never trilled before. ¡ÓRRRRRRALE!


8 hours


5 hours




Dry Rub

  • 5 Tbsp brown sugar
  • 3 Tbsp paprika
  • 2 Tbsp kosher salt
  • 2 Tbsp garlic powder
  • 2 Tbsp ground black pepper
  • 1 Tbsp onion powder
  • 1 Tbsp chili powder
  • 1/2 Tbsp cumin
  • 1 tsp cayenne optional for heat


Pork Smoking

  • 5 lb pork shoulder butt roast
  • Yellow mustard
  • Dry Rub
  • Vinegar-based BBQ sauce


Jicama Slaw

  • 6 Tbsp mayonnaise
  • 2 Tbsp horseradish
    1 Tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 small jicama, peeled and cut into sticks
  • 5 oz green cabbage, shredded


Pulled Pork Sandwich Build

  • Pulled pork
  • Cheddar, sliced
  • Jicama slaw
  • Vinegar-based BBQ sauce

Two Pulled Pork Jicama Slaw Sandwiches next to a bottle of BBQ sauce

Pulled Pork Jicama Slaw Sandwich

Dry Rub

  1. Mix all dry rub ingredients together in a bowl until well-combined.


Pork Smoking

  1. Liberally coat pork butt with mustard then rub. Tightly wrap pork in plastic wrap and allow to sit in refrigerator overnight.
  2. Remove pork from refrigerator and let come to room temperature for 45 mins to 1 hour.
  3. Preheat smoker to 225º.
  4. Unwrap pork and smoke for about 3 hours or until internal temp reaches 155-160ºF. You’ll notice the temp starting to stall around this range.
  5. Remove pork from smoker and tightly wrap in foil.
  6. Return pork to smoker and cook until the internal temp reaches 200º.
  7. Remove pork from smoker. Let it rest for 10 minutes. Shred the pork and toss it in your BBQ sauce of choice. We used Williamson Bros. Classic Carolina Style.


Jicama Slaw

  1. In a medium-sized bowl, mix all ingredients together until well-combined. Store in refrigerator until ready to use .


Pulled Pork Sandwich Build

  1. Turn oven to broil on high.
  2. On a Kaiser roll, pile a heaping serving of shredded pork and extra BBQ sauce, if desired. Top pork with a slice (or two) of cheddar cheese.
  3. Place sandwich under broiler until cheese is melted. Remove from oven and top with a liberal serving of jicama slaw. Enjoy!

Pulled Pork Jicama Slaw Sandwich


American Porter

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