Smokey Sweet Pulled Pork Sandwich

I have just four words for you that will sure to make your mouth water… Smokey. Sweet. Pulled. Pork! This Smokey Sweet Pulled Pork Sandwich is about one of the best tasting pulled pork recipes I had the please to try. Compliments to Menu Musings, the recipe below will be sure to make your whole family jump in delight after eating this sweet yet tangy meal. This recipe calls for the Dr Pepper “Sweet and Kickin’ BBQ Sauce” but you can use whatever BBQ sauce you see fit as well. So if you are in the mood to make a meal that might take sometime since it does take the span of two days to make (and it is well worth it), then you have to try this recipe today!

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Ingredients:

  • The smallest bone-in Boston butt pork roast I could find was about  6 – 7 pounds.
  • Smoky-Sweet Dry Rub
    • 1/4 cup kosher salt
    • 1/4 cup firmly packed brown sugar
    • 2 Tbsp + 2 tsp paprika
    • 2 Tbsp granulated sugar
    • 2 tsp garlic powder
    • 2 tsp freshly ground pepper
    • 1 tsp dry ground mustard
    • 1 tsp ground cumin
    • 1 tsp ground ginger
  • Apple and hickory wood chips 
  • A couple cups of apple cider vinegar
  • Cole slaw mix of your choice
  • BBQ sauce of your choice 
    • I used the Dr Pepper “Sweet and Kickin’ BBQ Sauce”
  • Fluffy white bread buns

Directions

Step 1

The rub is something that you can throw together in about 5 minutes. The night before, trim the pork of the majority of the fat, then smothered it with the entire batch of rub.  Rub and pat those spices into the pork like someone getting an expensive massage!

Step 2
Cover it and let it sleep with that blanket of spices overnight in the fridge.

Step 3
The next morning, add the wood chips (let soak for a couple of hours in water first) to the charcoal coals.

Step 4

Slow smok this pork butt with the hickory and apple wood for basically the whole day – going out about every hour to add more coals and more soaked wood chips. Ideally, you want the smoker to maintain a temperature between 225 – 250 degrees F.  After about 5 hours, turn the pork over for the duration of the day.  I had a digital, internal thermometer stuck into the biggest part of the pork to keep an eye on the actual internal meat temp.  Once it gets to about 130 F, take it out of the smoker. Then cover it and put it in the fridge at that point.

Step 5

The next day, pop it in the oven on 300 F (covered) with about 2 cups of apple cider vinegar in the bottom of the pan and about a cup of BBQ sauce slathered over the top.  I wanted that acidic vinegar to steam into the pork, adding back moisture.  I kept it in the oven until my digital thermometer read that the internal meat temp was 195 F.  At that point, the meat has begun to pull away from the bone; the collagenous tissues have all broken down and gelatinized, and the fat has liquified.

Step 6

All it to rest for about 20 minutes, then started shredding it.  After shredding it, take some of the apple cider vinegar from the bottom of the pan, which at this point should become its own sauce of sorts, and poured about half of it over the shredded pork.