Smoked Pulled Pork Sandwich

The first time I met my friend Cori was the day I first tried making a smoked pulled pork sandwich. At the time, I just had a small electric grill that I had rigged up so that I could put some hickory chips in the smoker without setting it on fire. I then placed the pork shoulder in a cast iron pan to catch the dripping grease, and slow cooked the roast at around 250° F. for about 6 hours. As the roast was finishing up, my roommate came home with her friend Cori. After hanging out with the two of them for a bit, we invited Cori to dine with us. She agreed and she and I have been friends ever since. I think what won Cori over was the delicious smoked pulled pork sandwiches I served that day.

A pork roast being shredded for pulled pork sandwiches

Pulled Pork

Pulling pork for pulled pork sandwiches.

Pulling pork

Find A Great Smoker

It was about 5 years later when I released my cookbook, “Damn Fine Dishes”, that Cori came to visit again. She wanted to buy a copy of my new book, and we had some serious catching up to do since we hadn’t seen each other in several months. This was when I introduced Cori to pulled pork smoked in the Garbeque. This time I served the sandwiches with coleslaw and my homemade BBQ sauce. They were delicious and of course, Cori raved about it to all her Facebook friends. If you use an electric or gas smoker like the “Garbeque”, this is a great recipe to set and forget while you get other stuff done around the house. Whatever your choice of a smoker, you will love how this turns out.

Grilling buns for pulled pork sandwiches.

Pulled pork buns

Brine

This time I made my pulled pork with the pork brine from my book, “Damn Fine Dishes” (page 51 for the brine and page 153 for the pulled pork recipe). I think this was by far one of the best pulled pork dishes I have ever made because of the flavor the brine added. This brine uses a combination of apple cider vinegar, salt, and mustard powder to add a spectacular flavor to the roast. Eat this as a pulled pork sandwich or just serve it as a roast. Everyone will be drooling over it. I used some store bought rub because I was out of my homemade rub (page 60 in “Damn Fine Dishes” for the recipe).

Rub

I have included my rub recipe here for you to enjoy or use your favorite rub recipe. The easiest way to “pull” the pork is to take two forks and start shredding the meat. I usually cut off a smaller chunk from the roast since it is easier to pull the meat apart into smaller chunks. Once you have a pile of meat pulled you are ready to serve it.

Assembling a pulled pork sandwich.

Pulled pork assembly

 

Constructing a pulled pork sandwich with coleslaw.

Pulled pork with coleslaw.

I love the tanginess of Carolina style BBQ sauce, and I think it adds a lot to pork dishes. It goes perfectly with this sandwich and can be found on page 47 of “Damn Fine Dishes”. If I’m too lazy to make my own sauce then I usually use Stubb’s BBQ Sauce, because I love its authentic Texas-style flavor. Both sauces are great and I love this sandwich with either style. If you have a favorite BBQ sauce or rub recipe, please feel free to share it with us in the comments below. I would love to hear how your pulled pork turned out.

A delicious pulled pork sandwich with coleslaw.

A delicious pulled pork sandwich with coleslaw.

Happy eating!

A delicious pulled pork sandwich with coleslaw and onion buns

A delicious pulled pork sandwich with coleslaw and onion buns.

 

 

 

 

 

Smoked Pulled Pork Sandwich

Smoked pulled pork with coleslaw sandwich. So tasty and satisfying.

Course Lunch, Main Course
Cuisine American
Prep Time 8 hours
Cook Time 7 hours 20 minutes
Total Time 12 hours
Servings 8 people
Calories 100 kcal
Author Barbara Tidwell

Ingredients

  • 6 - 8 lbs pork shoulder roast
  • 5 tbsp brown sugar
  • 1 tsp basil
  • 1 tsp oregano
  • 4 tsp garlic powder
  • 1 tsp Chili powder
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 tsp mustard powder
  • 1 tsp rubbed sage
  • 2 c apple cider vinegar
  • 1 c Kosher salt
  • 1/2 c brown sugar
  • 1 tbsp mustard powder
  • 3 c water

Instructions

  1. Mix together 2 c. apple cider vinegar, 1 c. Kosher salt, 1/2 c. brown sugar, 1 tbsp. mustard powder, and 3 c. water for the brine.

  2. Place the roast in a large bowl or brine bag and place in the refrigerator for about 10 hours. Do this step the night before.

  3. The next morning remove the roast from the brine and pat dry. Apply the rub and let rest while you prepare the smoker. Save the brine to add as liquid to your smoker later.

  4. If your smoker needs to be lit do so now and prepare the chips for smoking.

  5. Add the rest of the liquid from the brine to your liquid holding spot.

  6. Place the roast in the smoker at a temperature between 225° and 250° F. Smoke the roast for 6 to 8 hours or until the internal temperature is about 200° to 205° F.

  7. Let the roast stand for 30 minutes with aluminum foil covering it.

  8. Toast the buns for the sandwich and make the coleslaw.

  9. Pull the meat apart by using two forks to shred the meat. Use smaller cut chunks of the roast for ease.

  10. Assemble the sandwich by placing the pulled pork on the toasted bottom bun, then add BBQ sauce, and then some coleslaw. Finally top with the top bun.