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BBQ’d Pulled Pork Sandwiches

BBQ'd Pulled Pork Sandwiches
YIELDS
10 servings
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Ingredients

BBQ Rub

¼
cup brown sugar lightly packed
2
Tbsp cracked black pepper
¼
cup paprika
1
Tbsp garlic powder
1
Tbsp onion powder
tsp coriander powder
1
Tbsp dry mustard powder
1
Tbsp coarse salt
1
Tbsp ground cayenne

BBQ Mop

1 ⅔
cup ketchup
1
cup apple cider vinegar
½
cup fresh apple cider
½
cup lightly packed brown sugar
2
Tbsp Worcestershire sauce
tsp paprika
tsp dry mustard powder
1
tsp cayenne
1
tsp salt

Dipping Sauce

1
cup ketchup
2
cup tomato sauce
3
can whole chipotle peppers in adobo sauce diced fine
1
Tbsp Worcestershire sauce
1
Tbsp molasses
2
Tbsp apple cider vinegar
1
tsp onion powder
1
tsp garlic powder
1
tsp dry mustard
1
tsp paprika
1
tsp chili powder
1
tsp dried thyme
1
cup apple sauce

BBQ Pork

1
- 6 lbs. pork butt or shoulder (2.72kg)
12
cups (3 litres) mesquite wood chips (8 cups soaked in cool water for 1 hour and drained)
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Directions

Step 1

Combine rub ingredients in a small bowl, mix until all ingredients are evenly combined. Place pork on a tray and rub the mixture into the flesh using slight pressure to tear little pockets of flavour in the meat. Place rubbed pork in a large sealable bag. Marinate in the refrigerator overnight.

Step 2

Combine all ingredients in a medium bowl and whisk until evenly combined. Reserve ¾ cup (187ml) of the mop to pour over the pulled pork when finished cooking.

Step 3

During the cooking mop the pork every ½ hour using a mop brush.

Step 4

Place all sauce ingredients into a medium saucepan and place over medium high heat. Bring sauce to a boil. Reduce heat to low and simmer for 20 minutes. Remove from heat and set aside.

Step 5

Using your hands (rubber gloves recommended) or a fork pull at the pork meat. It will come off in threads.
Serve pulled pork with reserved barbeque mop sauce and dipping sauce on soft rolls.

Step 6

Place pork on a tray and rub the mixture into the flesh using slight pressure to tear little pockets of flavour in the meat. Place rubbed pork in a large sealable bag. Marinate in the refrigerator overnight.

Step 7

Preheat barbeque to medium heat 350F (176C).

Step 8

The following day, let 8 cups of wood chips soak for 1 hour in cool water. Drain wood chips. To make the smoke pouches, place 2 cups (500ml) of the drained wet chips with 1 cup (250ml) of the dry. Mix until evenly distributed. Wrap chips in foil to fit the size of your barbeque burner. Using a fork, pierce the package several times all over to allow the smoke to escape. Repeat with remaining chips to create 2 pouches in total.

Step 9

Prepare barbeque for indirect cooking. Leave 2 burners off and one burner on. Place a drip pan on the side of the barbeque that is off. Place a smoking pouch on the side that is turned on, directly over the burner. Place the pork on the grill over the drip pan. Cook for 5-6 hours (about an hour a pound) changing the smoke pouch when smoke dissipates.

Step 10

During the cooking mop the pork every ½ hour using a mop brush. Remove the pork from the grill and loosely cover with foil. Let rest for 30 minutes. Using your hands (rubber gloves recommended) or a fork pull at the pork meat. It will come off in threads.
Serve pulled pork with reserved barbeque mop sauce and dipping sauce on soft rolls.

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