Smokehouse Sandwiches Recipe

Prepare the rub

In a small bowl combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder and cayenne (if using). Mix until uniform.

Season the pork

Pat pork shoulder pieces dry with paper towels. Rub the spice mixture generously all over the meat, pressing to adhere. Let sit at room temperature for 30 minutes or refrigerate up to overnight (bring back to room temp before cooking).

Cook (smoker method)

Preheat smoker to 225°F (107°C). Place pork on the smoker fat side up. Smoke until internal temperature reaches 195–205°F (90–96°C), about 6–8 hours for 3–4 lb pieces (time varies). Spritz every 60–90 minutes with a mixture of apple cider vinegar and water (mix in a spray bottle).

Cook (slow-cooker/oven alternative)

If not smoking: place seasoned pork in a slow cooker with 1/2 cup apple cider vinegar and 1/2 cup water and 1 tsp liquid smoke. Cook on low 8–9 hours or high 5–6 hours until meat is fork-tender. For oven: preheat to 300°F (150°C), place pork in a roasting pan with the same liquid, cover tightly with foil, and roast 4–5 hours until 195–205°F internal.

Rest and shred

Transfer cooked pork to a cutting board and let rest, covered, 20 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding excess fat. Reserve juices in the pan; stir a few tablespoons into the shredded pork to keep it moist.

Combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, onion powder, hot sauce (if using), salt and pepper in a small saucepan. Whisk to combine.

Bring to a simmer over medium-low heat, then reduce heat to low and simmer gently, stirring occasionally, for 10–12 minutes until slightly thickened. Taste and adjust seasoning (more vinegar for tang, more sugar for sweetness). Remove from heat and let cool slightly.

Toss about 3/4 cup of sauce with 2 lbs of shredded pork (adjust to taste), reserving additional sauce to serve on the side.

In a medium bowl whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt and pepper until smooth.

Add shredded cabbage and grated carrot to the dressing and toss to coat evenly. Chill at least 20 minutes to let flavors meld. Taste and adjust seasoning before serving.

Warm the sauce-coated pulled pork gently in a skillet over medium-low heat if needed, adding a splash of reserved pan juices to loosen as necessary (2–4 minutes).

Butter the cut sides of the buns with softened butter. Toast buns in a skillet or under a broiler until golden and crisp, about 1–2 minutes per side.

Build sandwiches: place a generous portion (about 1/2 to 3/4 cup) of pulled pork on the bottom bun, spoon additional BBQ sauce over the meat if desired, add a mound of slaw, top with pickle slices and chopped parsley (if using), then place the top bun.

Serve immediately with extra sauce on the side and your choice of sides (fries, pickles, chips).