Pit-smoked Bbq Pork Sandwich Recipe
Traditional whole-hog barbecue made with Red Wattle hogs raised by our friends from Bailey Terra Nova Farm in Kalamazoo. Served on a Bakehouse brioche bun.
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Ingredients
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Pork and Marinade
Method
Preparation and Smoking
- 1
Prepare the Marinade
In a separate bowl, mix the apple cider vinegar and water. Pour this mixture over the pork, ensuring it's well coated. Cover and marinate in the refrigerator for at least 8 hours, preferably overnight.
- 2
Prepare the Pit
Preheat your pit or smoker to 225°F (107°C). If using wood, choose a mild fruit wood like apple or cherry for a flavorful smoke.
- 3
Smoke the Pork
Remove the pork from the marinade and place it directly on the smoker grate. Smoke for about 10-12 hours, or until the internal temperature reaches 195°F (90°C) for tender, pull-apart meat.
- 4
- 5