Hickory and pork is a fantastic match. The tartness of the apple and BBQ sauce balances out the rich meat and turns this into an awesome sandwich.

Total Time: 30 minutes
Servings: 4


  • 2 Hickory Grilling Planks
  • 2 lbs. Ground Pork
  • 1 Tbsp. Sage, chopped
  • ½ Tbsp. Kosher salt
  • ½ Tbsp. Black Pepper
  • ¼ cup BBQ Sauce (We used Gem Berry BBQ Sauce, the huckleberries work great for this recipe)
  • 1 Apple
  • 1 Tbsp. Mayonnaise
  • 1 Tbsp. White Wine Vinegar
  • 2 Green Onions, sliced thin
  • 4 Buns

Chef's Tip

When you form the patty, make a little indent in the center with your thumb to help keep it flat while cooking.


  1. Preheat a grill to 425°F and soak the planks in hot water for at least 15 minutes.
  2. Add the ground pork to a mixing bowl with the sage, salt and pepper, combine well. 
  3. Divide the mixture into 4 8 oz. portions and use your hands to form 4 patties. Make sure they are no wider than your planks. 
  4. Place the patties on the planks and set on the grill.
  5. Close the lid of the grill and cook for 15 minutes or until you reach an internal temp of 160°F.
  6. Brush the top of each patty with a little BBQ sauce 5 minutes before they are done.
  7. To make the slaw, core the apple and slice into sticks. Immediately add the mayo, vinegar, and onions. Toss to combine.
  8. Briefly toast the buns on the grill, add the pork and top with slaw, serve with more BBQ sauce if you’re feeling saucy

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Hickory Grilling Planks