Pulled Pork Sandwich Recipe
Slow-smoked pulled pork on a bun.
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Ingredients
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Pork Preparation
Sauce
Serving
Method
Pork Preparation
- 1
Season the Pork
In a small bowl, combine salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Rub this mixture all over the pork shoulder, ensuring it is evenly coated.
- 2
Prepare the Smoker
Preheat your smoker to 225°F (110°C). Prepare your wood chips (hickory or applewood works well) and soak them in water for at least 30 minutes before using.
- 3
Smoke the Pork
Place the seasoned pork shoulder in the smoker. Mix the apple cider vinegar and water in a spray bottle. Spray the pork every hour with the mixture to keep it moist. Smoke for 8-10 hours, or until the internal temperature reaches 195°F (90°C).
- 4
Rest the Meat
Once cooked, remove the pork from the smoker and let it rest for at least 30 minutes before shredding.
- 5
Shred the Pork
Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat.
Sauce Preparation
- 6
Make the Sauce
In a saucepan over medium heat, combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce, salt, and black pepper. Stir well and let simmer for about 15-20 minutes, until thickened.
Assembly
- 7
Assemble the Sandwich
Place shredded pork on the bottom half of the hamburger bun. Top with desired amount of sauce and coleslaw if using. Place the top half of the bun on the sandwich.
- 8
Serve
Serve the pulled pork sandwiches warm with extra sauce on the side if desired.