Pork Peddler Recipe

Prepare the pork

Trim excess exterior fat from the pork butt, leaving a thin layer to keep meat moist. Pat dry with paper towels. Rub the entire surface with yellow mustard to help the dry rub adhere.

In a small bowl combine kosher salt, brown sugar, smoked paprika, ground cumin, black pepper, garlic powder and onion powder. Rub the spice mixture evenly over the pork, pressing to adhere. Let rest refrigerated for at least 1 hour or overnight for deeper flavor.

Prepare your smoker to maintain 225°F (107°C) using your choice of wood (hickory or apple recommended). If using a charcoal grill, set up for indirect heat and add soaked wood chips to create smoke.

Place the pork on the smoker grates fat side up and smoke until internal temperature reaches about 195–203°F (90–95°C), typically 4–6 hours for a 3 lb butt, depending on smoker. Monitor and add wood chips as needed to maintain steady smoke.

Every 60–90 minutes, spritz the pork with a mop made from 1/2 cup apple cider vinegar mixed with 1/2 cup water to keep the surface moist and help form a nice bark.

When the target temperature is reached and a probe slides in like softened butter, remove the pork and wrap tightly in foil or butcher paper with a small splash of apple cider vinegar. Let rest in a cooler or warm place for 30–60 minutes to redistribute juices.

Unwrap and use two forks or meat claws to pull the pork into shreds. Discard any large pieces of excessive fat. Reserve warm.

In a small saucepan over medium heat, melt 1 tablespoon butter. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, sweet chili sauce, soy sauce, hot sauce, smoked paprika, salt and pepper. Whisk to combine.

Bring to a low simmer, reduce heat to low and cook gently 8–12 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust heat or sweetness. Keep warm.

Combine 8 oz (0.5 lb) ground pork with 3/4 tsp salt, 1/2 tsp black pepper, 1/4 tsp garlic powder and 1/4 tsp onion powder. Gently form into an 8 oz patty slightly larger than the bun, creating a shallow dimple in the center to prevent doming.

Heat a cast iron skillet or griddle over medium‑high heat and add 1 tablespoon neutral oil. When shimmering, add the patty. Cook 4–5 minutes on the first side without moving until a deep crust forms. Flip and cook another 3–4 minutes, or until internal temperature reaches 160°F (71°C). For extra smoke flavor, finish under a grill with a few drops of Dragon's Blood sauce brushed on.

During the last minute, brush the cooked patty with a thin layer of Dragon's Blood BBQ Sauce and let it set.

Toast the buns: spread butter on cut sides and toast on the griddle or in a pan over medium heat until golden brown, about 1–2 minutes.

Pile about 3/4 to 1 cup warm pulled pork on the bottom bun (adjust to preference). Spoon 1–2 tablespoons Dragon's Blood BBQ Sauce over the pulled pork.

Place the hot 8 oz pork patty on top of the pulled pork. Add a few thin slices of red onion and 3–4 pickle slices on top of the patty. If using, add a small scoop (about 1/4–1/2 cup) of coleslaw for crunch.

Finish with a final drizzle (about 1 tablespoon) of Dragon's Blood BBQ Sauce on the top bun, close the sandwich and press lightly.

Let the assembled burger rest 1–2 minutes so juices settle, then serve immediately.