Smoked Pulled Pork

Craving delicious pulled pork sandwiches with that authentic smoky flavor? Our smoked pulled pork sandwich recipe is perfect for you. Using a smoker, we’ll guide you through the steps to create succulent, tender pulled pork that’s perfect for sandwiches. This recipe is ideal for family gatherings, weekend barbecues, or any time you want to enjoy a true barbecue classic. Follow this detailed guide to make mouthwatering smoked pulled pork sandwiches that will impress everyone.

Ingredients

Pork

• 1 bone-in pork shoulder (also known as pork butt) - 6-8 pounds

Rub

• 1/4 cup brown sugar
• 1/4 cup paprika
• 2 tablespoons black pepper
• 2 tablespoons kosher salt
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (optional, for heat)

Other

• Wood chips or chunks (hickory, oak, or pecan)
• Spray bottle with apple cider vinegar or apple juice
• Barbecue sauce (optional, for glazing)
• 8-10 hamburger buns
• Coleslaw (optional)

Instructions

1. Preparation

Prepare the pork shoulder

• Trim excess fat from the pork shoulder, leaving a thin layer to keep the meat moist during smoking.

Season the pork shoulder

• Mix all rub ingredients in a bowl.
• Generously apply the rub to all sides of the pork shoulder, pressing it in to adhere. Let it sit at room temperature for about 30 minutes.

2. Smoking the pork shoulder

Prepare the Smoker

• Preheat your smoker to 225°F (107°C).
• Add wood chips or chunks to the smoker box or directly to the coals.

Smoke the pork shoulder

• Place the pork shoulder on the smoker grate.
• Close the lid and maintain a consistent temperature of 225°F (107°C).

Spritzing

• After the first 3 hours, start spritzing the pork shoulder with apple cider vinegar or apple juice every hour to keep it moist.

Wrap the pork shoulder

• After 6-8 hours, or when the internal temperature reaches 165°F (74°C), wrap the pork shoulder tightly in aluminum foil or butcher paper.
• Return the wrapped pork to the smoker.
• Continue smoking until the internal temperature of the pork shoulder reaches 195-205°F (90-96°C), which may take an additional 4-6 hours.

3. Finishing and serving

Resting

• Remove the pork shoulder from the smoker and let it rest, wrapped, in a cooler or warm place for at least 1 hour.

Shred the pork

• Unwrap the pork shoulder and use two forks or meat claws to shred the meat. Discard any large pieces of fat.

Assemble the Sandwiches

• Pile the pulled pork onto hamburger buns.
• Top with barbecue sauce and coleslaw, if desired.

Estimated Time

• Preparation: 30 minutes
• Smoking: 10-14 hours
• Resting: 1 hour
• Total: 11.5-15.5 hours