icon-account icon-glass

Slow Roasted Pulled Pork Sandwiches

Posted by Sebastian Bussert on

Want juicy, fall-off-the-bone Pulled Pork?

Time for some comfort Food! Smoking a Boston Pork Butt (Pork Shoulder) is very easy to do, very economical and full of flavor. And the best of all, it's extremely versatile and you can make many different meals with it - perfect for your weekly meal prep. Check out our Pulled Pork Sandwiches below!

Recipe Video

Recipe Ingredients

  • Fogo Super Premium Lump Charcoal 
  • Apple Wood Chunks
  • Whole Pork Shoulder 
  • ½ cup paprika
  • ½ cup chili powder
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 2 tbsp celery salt
  • 2 tsp back pepper
  • 2 tsp cayenne pepper
  • ½ tsp thyme
  • 1 tsp sage
  • 2 tsp dry brown mustard
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 2 tsp salt
  • 1 tsp allspice
  • Apple Cider Vinegar
  • Apple Juice
  • Burger Buns
  • Pickles
  • Onions 

Directions

Prepare your Grill or Smoker for Low and Slow cooking by adjusting the vents. We are aiming here for a temperature between 225 at the low end for real Low & Slow smoking or up to 350 degrees for a Turbo cook. Don't go higher than that.

Low and Slow Smoking Barbecue

Combine the Ingredients to make the Rub and liberally cover your Pork Butt (Pork Shoulder). This seasoning works great on a lot of meats, but is best on pork. You might want to save any extra you have and keep in in the pantry as your go to seasoning. Save at least ¼ seasoning for finishing. Once done with the seasoning tie the Butt together with twine to hold it together (do this especially if the bone was removed prior to cooking as otherwise it might fall apart). 

Low and Slow smoked Pork Butt

Smoke with apple wood at 225 (or up to 350 as explained above) until internal temperature reaches 165 degrees.

Combine equal parts of the apple juice and apple cider vinegar in a spray bottle, and while cooking spray every hour.

Combine equal parts of the Apple Juice and Apple Cider Vinegar

If the bark is set, double wrap in foil and add some apple juice to the foil pack. Or you can let it go unwrapped until it reaches 190-200 internal temperature or until it is fork tender and falls apart. 

When the temperature is 190, check for tenderness. If it falls apart, remove from the smoker and put in a cooler with towels for one hour to rest. Sometimes in order for it to get tender you have to wait until the temperature reaches 200 degrees internal. It all depends on the cut of meat and temperature variance of your smoker.  After 1 hour, remove from the cooler and pull it apart. It will be really hot so be careful. It is easiest to use forks to pull it apart. Drizzle on some apple cider vinegar and sprinkle on set-aside seasoning to taste.

Prepping the Pulled Pork Sandwich

Assemble the Pulled Pork Sandwich with your favorite sandwich bread, pickles, onion, bbq sauce and hot sauce to your liking.

Slow Roasted Pulled Pork Sammies


Older Post Newer Post


0 comments


Leave a comment

Please note, comments must be approved before they are published