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Smoked Pulled Pork Sandwiches
Make juicy, smoky pulled pork shoulder sandwiches and bring the flavor to your next cookout. Tender, smoky pork shoulder, covered in sweet barbecue sauce, stacked perfectly on soft brioche buns in a crowd pleasing, crave-worthy combo. Perfect for backyard barbecues, tailgates, and family reunion cookouts.
Serves 4
Ingredients
- 6 lb. Pork Shoulder (Boston Butt)
- 8 tbsp. kosher salt
- 6 tbsp. coarse black pepper
- 8 tbsp. paprika
- 4 tbsp. cayenne pepper
- 4 tbsp. garlic powder
- 4 tbsp. onion powder
- 4 tbsp. brown sugar
- 1 cup yellow mustard
- 1 spray bottle with a 50/50 mix of apple cider vinegar and apple juice
- 6 brioche buns
- Your favorite barbecue sauce
- Sliced kosher dill pickles (optional)
- Coleslaw (optional)
Ingredients
- 6 lb. Pork Shoulder (Boston Butt)
- 8 tbsp. kosher salt
- 6 tbsp. coarse black pepper
- 8 tbsp. paprika
- 4 tbsp. cayenne pepper
- 4 tbsp. garlic powder
- 4 tbsp. onion powder
- 4 tbsp. brown sugar
- 1 cup yellow mustard
- 1 spray bottle with a 50/50 mix of apple cider vinegar and apple juice
- 6 brioche buns
- Your favorite barbecue sauce
- Sliced kosher dill pickles (optional)
- Coleslaw (optional)
Directions
Preheat smoker or grill to 250 degrees F using charcoal, hickory, apple, or cherry wood as needed. Pay attention to the smoker/grill and ensure that the temperature remains consistent throughout the cook, adding more charcoal or wood as needed.
In a small bowl combine salt, black pepper, paprika, cayenne, garlic powder, onion powder, and brown sugar. Reserve about 2 tablespoons of the blend for later use.
Score the fat cap of the pork shoulder in a crosshatch pattern. Rub a thin layer of yellow mustard over the entire surface of the pork shoulder. Use just enough to act as a binder so the spices adhere to the meat. Generously sprinkle your seasoning blend all over the pork.
Place the pork shoulder directly on the smoker grate, fat cap-side up. Every 2 hours, mist the pork shoulder with the spray bottle of apple cider vinegar and apple juice to retain moisture.
After 3 hours, transfer the Pork Shoulder to a foil pan and cover with aluminum foil. Return pan to the grill/smoker for another 5-7 hours until the pork shoulder reaches an internal temperature of 145-180 degrees F. Let rest for a minimum of 3 minutes to meet food safety guidelines, then rest an additional 20–30 minutes to allow the juices to redistribute fully.
Shred the pork shoulder in the foil tray using forks or meat claws. Add the remaining seasoning blend and BBQ sauce to the shredded meat. Serve on brioche buns with coleslaw and pickles.