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Pulled Pork & Kielbasa Sandwich

I don't know why I put a piece of grilled authentic Smoked Polish Kielbasa on this sandwich but I did.

And Oh Boy, I am so glad that I did, because this was one delicious sandwich!

The smokiness of the Kielbasa & the crunchiness the cole slaw added perfect additional layers of flavor to this sandwich made with homemade pulled pork prepared in the oven.

A Smokey, meaty, sweet, tangy, creamy, savory, salty, experience, all blended together perfectly in between two pieces of bread! Ahhh...Life is Good!


-1 Pork Sholder Picnic Roast

-2 Apples quartered

-2 Sweet onions peeled & quartered

-1 tbsp liquid smoke

-1/4 cup pure maple syrup

-1/4 cup of Jack Daniels Honey Bourbon

-3 tbsps of smoked paprika

-1 tsp cayenne pepper powder

-1/2 tsp chili powder

-2 tbsp cinnamon sugar

-1/2 cup of brown sugar

-1/2 tsp garlic powder

-1/2 tsp onion powder

-Sea salt & pepper

-Homemade coleslaw (recipe to follow)

-Authentic smoked polish kielbasa from a good butcher.


1- In a bowl, mix the smoked paprika, cayenne pepper, chili powder, cinnamon sugar, brown sugar, garlic powder, onion powder & the sea salt & pepper, mixing together well & set aside.

2- Trim the excess fat off of the picnic shoulder & place the roast in a roasting pan on top of the apples & the onions & then rub the liquid smoke, maple syrup & bourbon into the meat.

3- Next sprinkle the brown sugar mixture evenly on the roast & rub into the meat on all sides.

4- Pour 1 cup of water into the bottom of the roasting pan, cover & cook in the oven on 300 degrees F for about 7 hours.

5- After 7 hours remove the roast from the pan & allow to rest for 5 to 10 mins before pulling the meat with a fork or a set of pulling claws. Make sure to add about 1 cup of the juice from the bottom of the pan after skimming any excess fat from the top of the liquid & then add the apples & the onion into the meat as well before pulling.

(The apples & onions will be so soft after cooking under the roast for 7 hours that they will both melt into the meat while pulling, adding a nice depth of flavor & moisture along with the juices, to the pulled pork.)

6- Place the pork on your favorite sandwich bun with a piece of kielbase & the homemade coleslaw on top of the pork. I added some brown mustard to the sandwich as well.

Enjoy on a summer afternoon with a chilled glass of Smoke Eater Pinot Grigio available at select Total Wine & More locations!

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