Pulled Pork Recipe
Slow smoked pulled pork served as a sandwich.
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Ingredients
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Pulled Pork
Sandwich Assembly
Method
Pulled Pork Preparation
- 1
Prepare the Pork
Trim excess fat from the pork shoulder and rub it with yellow mustard to help the spices adhere.
- 2
Make the Rub
In a bowl, combine brown sugar, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
- 3
Season the Pork
Generously apply the spice rub all over the pork shoulder, ensuring it’s well-coated.
- 4
Prepare the Smoker
Preheat your smoker to 225°F (107°C) and add wood chips of your choice (hickory, apple, or cherry work great).
- 5
Smoke the Pork
Place the pork shoulder in the smoker and smoke for about 12-14 hours, or until it reaches an internal temperature of 195°F (90°C).
- 6
- 7
Shred the Pork
After resting, use two forks to shred the pork into bite-sized pieces.
- 8
Add Moisture
In a bowl, mix apple cider vinegar and water. Drizzle this mixture over the shredded pork to keep it moist.
Sandwich Assembly
- 9
Prepare the Buns
Lightly toast the hamburger buns on a grill or in the oven until golden brown.
- 10
Assemble the Sandwiches
Place a generous portion of smoked pulled pork on the bottom half of each bun. Top with coleslaw and a drizzle of BBQ sauce.
- 11
Serve
Cap the sandwiches with the top half of the buns and serve warm with extra BBQ sauce on the side.
