Squealin’ Pig- Hot! Recipe

Trim and rub

Trim excess large fat deposits from the pork shoulder, leaving a thin fat cap. Pat the pork dry with paper towels. In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne. Rub olive oil over the pork, then massage the dry rub evenly over the entire surface. Let sit at room temperature for 30 minutes or refrigerate up to overnight for deeper flavor (bring to room temp before smoking).

Prepare smoker

Preheat your smoker to 225°F (107°C). If using a charcoal or wood smoker, add soaked wood chips (drained) to the firebox per manufacturer instructions. Place a drip pan under the grate and pour in the apple juice mixed with apple cider vinegar to help maintain moisture and add flavor.

Smoke the pork

Place the pork shoulder fat-side up on the smoker grate. Smoke at 225°F until the internal temperature reaches about 195–203°F (90–95°C). This typically takes 1.5–2 hours per pound, so for a 4 lb shoulder plan ~6–8 hours. Every 1–1.5 hours spritz the pork with the apple juice/cider vinegar mixture to maintain moisture and build a good bark.

Rest and shred

When the pork reaches 195–203°F, remove it from the smoker and wrap tightly in foil (or butcher paper) and let rest for 30–60 minutes. Unwrap, drain any excess juices into a bowl (reserve some for sauce if desired), and shred the meat using two forks or meat claws. Remove any large pieces of fat as you shred.

While the pork rests (or earlier), make the spicy BBQ sauce. In a medium saucepan melt butter over medium heat. Add the minced onion and sauté until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Stir in ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, hot sauce, and minced chipotle. Add smoked paprika, dry mustard, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce heat to low and simmer, uncovered, stirring occasionally, for 15–20 minutes to meld flavors and slightly thicken.

Taste and adjust heat: add more hot sauce or a pinch more chipotle for extra heat, or a splash of apple cider vinegar to brighten. If the sauce is too thick, thin with up to 2 tbsp water or reserved pork drippings. Keep 1/2 cup of the sauce reserved for topping when assembling sandwiches.

Transfer shredded pork to a large mixing bowl or shallow pan. Pour 1 to 1 1/2 cups of the hot BBQ sauce over the shredded pork (reserve 1/2 cup for serving). Toss gently but thoroughly so the pork is evenly coated. If you prefer it saucier, add additional sauce to taste. Warm the sauced pork in a 300°F (150°C) oven for 15–20 minutes or on a low burner covered until heated through.

Taste and season the finished pork: adjust salt, pepper, or heat (hot sauce or chipotle) as needed. If the mixture seems dry, fold in a few tablespoons of reserved pork juices or apple juice.

Toast buns: spread a light amount of butter on cut bun faces and toast in a skillet or under a broiler until golden.

Assemble sandwiches: pile 4–6 oz (about 1/2 to 3/4 cup) of the hot sauced pulled pork onto the bottom bun. Spoon a little extra reserved sauce over the pork for added heat. If using, top with a handful of coleslaw to provide cooling contrast and a few pickled jalapeño slices for an added kick. Cap with the top bun.

Serve: arrange sandwiches on a platter, pass remaining sauce on the side. Recommended accompaniments: fries, pickles, or extra coleslaw.