Smoked daily and served with your choice of side.

Rub the pork shoulder with smoked paprika, brown sugar, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Ensure the pork is well coated with the spice mixture.

Prepare the Pork

Place the seasoned pork shoulder in a smoker at 225°F (107°C). Smoke for about 8-10 hours, or until the internal temperature reaches 195°F (90°C) for easy shredding.

Smoke the Pork

Once the pork is done smoking, remove it from the smoker and let it rest for 30 minutes. Then shred the pork using two forks. Mix in apple cider vinegar and BBQ sauce to taste.

Add Vinegar and BBQ Sauce

Serve the pulled pork on burger buns and top with coleslaw if desired. Serve with your choice of side.

Assemble the Sandwich

pork shoulder

smoked paprika

pulled pork sandwich

Recipe information

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