The Squealer Recipe

Prepare the rub and pork

Mix kosher salt, brown sugar, paprika, black pepper, garlic powder, onion powder and cayenne in a small bowl. Pat the pork shoulder dry. Rub the mustard all over the pork as a binder, then evenly coat the pork with the dry rub, massaging it into all surfaces. Let rest at room temperature for 30 minutes or refrigerate overnight for deeper flavor (if refrigerating, bring to room temp before cooking).

Sear and slow-cook

Preheat oven to 300°F (150°C) or prepare smoker to 225–250°F (107–121°C). Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until browned, about 3–4 minutes per side. Remove pork and set aside. Pour apple cider vinegar and broth into the Dutch oven, scraping any browned bits. Return pork to pot, cover tightly with lid or foil and transfer to oven (or place on smoker). Cook low and slow until the pork reaches an internal temperature of 195–205°F (90–96°C) and is easily shredded, about 3.5–5 hours depending on size and method.

Rest and shred

Remove pork and let rest, covered, for 20 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding excess fat. Skim fat from the cooking liquid and reserve 1/2 cup. Toss shredded pork with reserved cooking juices to keep moist and flavorful. Taste and adjust seasoning with additional salt or pepper if needed.

If using pre-smoked sausage, warm gently. Place sausage links in a small pot with 1 cup water (and optional apple juice for sweetness) and bring to a simmer over medium heat. Simmer until heated through, about 6–8 minutes. For a more authentic smoked flavor, finish the links on a hot grill or under a broiler for 2–3 minutes per side to get a light char and crisp casing. Slice links lengthwise or into 1/2-inch rounds depending on sandwich preference.

In a small saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire, mustard, smoked paprika, minced garlic, onion powder, hot sauce (if using), salt and pepper. Bring to a gentle simmer, stirring frequently. Reduce heat to low and cook for 10–12 minutes until slightly thickened and glossy. Taste and adjust sweetness, acidity or heat. Remove from heat and let cool slightly before using. Reserve about 1 cup for the sandwiches and keep extra for serving.

Toast the buns: Melt butter in a skillet over medium heat. Split brioche buns and toast cut sides until golden, about 1–2 minutes. Transfer toasted buns to a plate.

Combine pulled pork and sauce: In a bowl, toss shredded pork with 2/3 to 1 cup of the prepared house BBQ sauce (adjust to taste) until well coated and warm. Keep a small amount of plain pork reserved if you like contrast in sauced vs. unsauced bites.

Assemble the sandwiches: On the bottom half of each toasted brioche bun, layer a generous portion (about 6–7 oz) of sauced pulled pork. Top the pork with 2–3 slices of warmed smoked sausage (either whole lengthwise slices or rounds), a few dill pickle slices, and a couple of rings of thinly sliced red onion. Add salt and pepper to taste on the onions/pickles if desired. Spoon an extra drizzle of house BBQ sauce over the toppings if preferred.

Finish and serve: Place the top bun, press lightly, and serve immediately with extra BBQ sauce on the side and pickles or crisp slaw if desired.