Pulled Pork Sandwich
Description
This classic American recipe features a 6-pound pork picnic shoulder or Boston butt, slow-smoked for hours to achieve tender, pullable meat. It is paired with a robust sauce made from apple cider vinegar, brown sugar, and spices. The result is a hearty sandwich served on fresh buns, perfect for gatherings or a satisfying meal at home.Ingredients
Directions
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Mix rub ingredients together and store in a tightly sealed jar.
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Rub spice mixture on the meat the night before smoking.
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Place meat in Ziploc freezer bag and let it sit overnight in the refrigerator.
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Remove the meat 1 hour before going into smoker and let it come to room temperature.
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Mix sauce ingredients well and bring to boil and then simmer for 2 hours.
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Prepare smoker and place meat on grill of smoker.
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Smoke pork at 220-240F (104-115C) for about 1 1/2 hours per pound.
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Mop every hour with sauce.
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Turn roast over every 2 hours or so.
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Remove roast from smoker when internal temperature reaches 180F-190F for tender, easy to slice or pull meat.
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Let stand for 15 minutes.
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Slice or pull off meat in strips and separate from fat.
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For pulled-pork sandwiches, chop the meat.
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Spoon some of the sauce onto a fresh split bun/roll.
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Heap on meat and spoon on more sauce over meat.
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Serve with coleslaw on the sandwich or on the side.
Nutrition Facts
Servings 12 servings
- Amount Per Serving
- Calories 2373kcal
- % Daily Value *
- Total Fat 106g164%
- Saturated Fat 36g180%
- Cholesterol 565mg189%
- Sodium 12500mg521%
- Total Carbohydrate 153g51%
- Dietary Fiber 21g84%
- Sugars 107g
- Protein 203g406%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
pulled pork, smoked pork, barbecue sauce, pork shoulder, boston butt, american, sandwich, grilling, smoking, vinegar sauce, slow cooked, comfort food
