Pulled Pork Sandwiches

Pulled Pork Sandwiches
This one has a few steps, but it is well worth the effort. And none of it is particularly hard. This is not for when you are in a hurry.
  • 12-pound boneless pork shoulder
  • 12 soft buns
  • For the dry rub
  • 6 tablespoons paprika
  • 4 tablespoons granulated sugar
  • 4 tablespoons brown sugar
  • 1 tablespoon onion powder
  • 2 tablespoons dark cocoa powder
  • Kosher salt and rough ground pepper
  • For the barbecue sauce
  • 2 cups ketchup
  • 1 cup water
  • ¼ cup packed brown sugar
  • ¼ cup sugar
  • 1½ teaspoons fresh ground pepper
  • 1½ teaspoons onion powder
  • 1½ teaspoons dry mustard
  • 2–4 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • ½ cup good balsamic vinegar
  • 2 tablespoons light corn syrup
  1. Rub the pork
  2. Combine dry-rub ingredients in bowl, setting aside 2 tablespoons. Apply remaining mix to pork and rub.
  3. Cover pork with plastic wrap and refrigerate for a couple of hours or overnight if you have time . . .
  4. Cook the pork
  5. Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, at 275ºF, turning every hour or so, until a thermometer inserted into the center registers 165ºF, about 6 hours. . . .
  6. Make the sauce
  7. Meanwhile, mix together the sauce ingredients and the reserved dry rub over high heat. Bring to a boil, stirring, then reduce the heat to low, and simmer uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.
  8. Pull . . . (SHRED) the pork
  9. Transfer the pork to a rimmed baking sheet (you’ll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter, and pour any juices from the baking sheet on top.
  10. Make the sandwiches
  11. Mound the pork on bun bottoms, paint with a little BBQ sauce, top with slaw if you like, and cover with the bun tops.
  12. Best sandwich ever!


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