Pulled Pork Sandwich Recipe
Smoked slowly over cherry and hickory, basted with Wee Tilly's bbq sauce, pulled to order, side of spicy slaw & pickles
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Ingredients
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Pulled Pork
Method
Preparation and Cooking
- 1
Prepare the Pork
Rub the pork shoulder with salt, black pepper, garlic powder, and onion powder. Make sure the pork is evenly coated.
- 2
Preheat the Smoker
Soak the cherry and hickory wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 3
Smoke the Pork
Place the pork shoulder in the smoker and add the soaked wood chips. Smoke for approximately 8-10 hours, or until the internal temperature reaches 195°F (90°C) for tender shredding.
- 4
Baste with BBQ Sauce
During the last hour of smoking, baste the pork shoulder with Wee Tilly's BBQ sauce.
- 5
- 6
Assemble the Sandwiches
Serve the pulled pork on buns, topped with spicy slaw and pickles.
