Wild West Pulled Pork Recipe

Smoke, shred, dress, assemble

1. 1

   Prepare rub and pork

   In a bowl, mix brown sugar, paprika, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub all over the pork shoulder and drizzle with olive oil. Let sit 15-30 minutes to cling.

2. 2

   Smoke the pork shoulder

   Preheat the smoker to 225-250°F (107-121°C). Place the pork on the smoker and cook until the internal temperature reaches 195-205°F (90-96°C), about 8-12 hours depending on size and equipment. Add wood chips as needed.

3. 3

   Rest and pull

   Wrap the pork in foil and let it rest for 20-30 minutes, then shred with two forks until tender.

4. 4

   Prepare BBQ glaze

   In a small saucepan, heat 1 cup of BBQ sauce with 1-2 tablespoons apple cider vinegar and 1 tablespoon brown sugar if desired until warm and glossy. Set aside.

5. 5

   Toss pork with sauce

   Mix the pulled pork with half of the BBQ glaze, reserving the rest for serving or glazing. Keep warm.

6. 6

   Make coleslaw dressing

   In a bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth. Toss with coleslaw mix to make a crunchy slaw.

7. 7

   Toast buns

   Slice hamburger buns and butter the cut sides. Toast in a skillet or on the grill until golden.

8. 8

   Assemble sandwich (base)

   Spread a layer of the remaining BBQ glaze on the bottom bun.

9. 9

   Add pork

   Pile a generous portion of the smoked pulled pork onto the bottom bun.

10. 10

    Top with coleslaw and pickles

    Dollop coleslaw over the pork and add pickle slices to taste.

11. 11

    Finish and serve

    Place the top bun over the toppings, slice sandwich in half, and serve immediately with extra BBQ sauce on the side if desired.