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Gravity 980 Pulled Pork Sandwiches


  • 1
    1 Bone-In Pork Butt
  • 2
    Big Moe Cason's Pork Rub Barbecue Sauce
  • 6
    Cole Slaw: 1/2 Head of Cabbage-Shredded, 1 carrot shredded, 3/4 Cup Mayonnaise, 2 Tbsp. Vinegar, 2 Tbsp. Sugar, 1/4 Tsp. Onion Powder, Salt and Black Pepper to Taste

Char-Griller Ambassador, Brandon Carpenter shares his Pulled Pork Sandwiches on the Gravity 980: "I'm making pulled pork sandwiches on my Char-Griller Gravity 980. I smoked a bone-in pork butt slow and low with B & B Charcoal Products lump charcoal and post oak and cherry chunks. I topped the sandwiches with homemade Cole Slaw and barbecue sauce. The results were amazing and I hope you'll give these a try!"


Cole Slaw

  1. Shred the cabbage and the carrot and place in a mixing bowl.
  2. Add the remaining ingredients and stir to combine.
  3. Refrigerate until needed.

Pulled Pork Sandwiches

  1. Heat the smoker to 275 degrees.
  2. Season the pork butt generously with the rub on all sides.
  3. Put the meat on the smoker and cook until it reaches 165 degrees internal temperature.
  4. Wrap the butt in heavy aluminum foil and continue cooking at 275 degrees until the internal temperature reaches 205 degrees.
  5. Pull the butt off the smoker and place in a roasting pan or rimmed sheet pan. Rest in a 170 degree oven for three hours.
  6. Remove from the oven and uncover the top of the butt. Once the meat is cool enough to handle, remove from foil and reserve the juices.
  7. Shred the meat and mix in the reserved juices and more rub to taste.
  8. Assemble the sandwiches with barbecue sauce and pickles on the bottom bun.
  9. Add desired amount of pork and top with more barbecue sauce.
  10. Top with Cole Slaw and the top bun.
  11. Enjoy!

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