Pulled Pork Sandwich is a long standing comfort snack that will warm your heart. The tender slow cooked pork paired with the smokey barbeque notes hits the spot each time; the tenderness is achieved by slowly cooking the meat. Pulled Pork Sandwich is a good addition to your picnic basket on a sunny day out in the park or cozy Sunday with friends and family. You are in for a treat with this recipe. Be sure to let us know how it goes via our social media platforms.
Ingredients:
- Pork butts -2 lb. Dry rub:
- Paprika -1 Tbsp.
- Kosher salt -2 Tbsp.
- Granulated sugar -1 Tbsp.
- Dainess Brown sugar -1 Tbsp.
- Ground cumin -1 Tbsp.
- Deydom Black pepper -1 Tbsp.
- Cayenne -1 Tsp.
- Barbecue Sauce -150g
- Hamburger buns -As needed
- Creamy Coleslaw -As needed
Method
- Remove the skin from the pork butts if necessary. Trim the excess fat leaving a layer ½-inch (1.2- centimeters) thick or score the fat. Place the pork butts into a hotel pan.
- Combine the ingredients for the dry rub and pour it over the pork butts. Rub the spice mixture into the pork butts coating all sides evenly.
- Cover and refrigerate the seasoned pork butts for 24 hours.
- Place the seasoned pork butts on the rack in a commercial smoker. Smoke the pork butts at 250°F (120°C) until the internal temperature reaches 195°F (90°C) and the meat is very tender, approximately 7–8 hours. When the meat is fully cooked, grip the blade bone with a kitchen towel. Twist firmly and pull to remove. If the blade bone does not come free, return the pork butt to the smoker and continue cooking, testing every 30 minutes, until the blade bone is easily removed.
- Allow the pork butts to rest for 1 hour. Pull the meat apart with gloved hands removing excess fat and connective tissue.
- Serve the pulled pork with Barbecue Sauce on hamburger buns accompanied by Creamy Coleslaw as desired.
Recipe column
Pulled Pork Sandwich
Pulled Pork Sandwich is a long standing comfort snack that will warm your heart. The tender slow cooked pork paired with the smokey barbeque notes hits the spot each time; the tenderness is achieved by slowly cooking the meat. Pulled Pork Sandwich is a good addition to your picnic basket on a sunny day out in the park or cozy Sunday with friends and family. You are in for a treat with this recipe. Be sure to let us know how it goes via our social media platforms.
Ingredients:
- Pork butts -2 lb. Dry rub:
- Paprika -1 Tbsp.
- Kosher salt -2 Tbsp.
- Granulated sugar -1 Tbsp.
- Dainess Brown sugar -1 Tbsp.
- Ground cumin -1 Tbsp.
- Deydom Black pepper -1 Tbsp.
- Cayenne -1 Tsp.
- Barbecue Sauce -150g
- Hamburger buns -As needed
- Creamy Coleslaw -As needed
Method
- Remove the skin from the pork butts if necessary. Trim the excess fat leaving a layer ½-inch (1.2- centimeters) thick or score the fat. Place the pork butts into a hotel pan.
- Combine the ingredients for the dry rub and pour it over the pork butts. Rub the spice mixture into the pork butts coating all sides evenly.
- Cover and refrigerate the seasoned pork butts for 24 hours.
- Place the seasoned pork butts on the rack in a commercial smoker. Smoke the pork butts at 250°F (120°C) until the internal temperature reaches 195°F (90°C) and the meat is very tender, approximately 7–8 hours. When the meat is fully cooked, grip the blade bone with a kitchen towel. Twist firmly and pull to remove. If the blade bone does not come free, return the pork butt to the smoker and continue cooking, testing every 30 minutes, until the blade bone is easily removed.
- Allow the pork butts to rest for 1 hour. Pull the meat apart with gloved hands removing excess fat and connective tissue.
- Serve the pulled pork with Barbecue Sauce on hamburger buns accompanied by Creamy Coleslaw as desired.
