Pulled Pork Sandwiches
Yield: 8 – 12 servings with leftovers
- 1 6-8 lb pork butt, bone in
- 2 cups soaked wood chips
- For the Spice Rub:
- 4 heaping tablespoons brown sugar
- 4 heaping tablespoons paprika
- 2 heaping tablespoons garlic powder
- 2 heaping tablespoons onion powder
- 2 heaping tablespoons ground pepper
- 2 heaping tablespoons fine salt
- 2 heaping tablespoons ground cumin
- 2 heaping tablespoons ground coriander
- 2 heaping tablespoons dried oregano
- For the Mop:
- 1 cup cider vinegar
- 1 tablespoon brown sugar
- 2 tablespoons spice rub
- For the spice rub:
- Put the spices into a mason jar and shake until well combined. Sprinkle liberally over the pork butt and rub into the meat until it is well coated. Put into the refrigerator and marinate overnight.
- For the Mop:
- Put mop ingredients into a small bowl and mix well.
- For the Pork:
- Preheat your outdoor BBQ grill to high. Remove the grate on one side of the grill and place a small pan of soaked woodchips directly on the elements below and close the lid. When they begin to really smoke, turn the grill down to low until it reaches a temperature of 250°. Put the pork butt on the grill beside the woodchips, close the lid and cook to an internal temperature of 140°. Brush some of the mop mixture onto the pork butt and repeat every half hour or so as the pork slowly continues to cook to an internal temperature of 165°. This will take several hours or longer. In fact the longer it takes the better it will taste. You will have to replenish the wood chips every now and then and experiment until you find the ideal level of heat under them that keeps them smoking.
- Put the finished pork into a large roasting pan and let it cool for a few minutes until you can handle it. Shred the meat with 2 forks or simply pull it apart with your fingers. It should pull apart easily. Add a few cups of your favourite barbeque sauce and toss the works well.
- Serve on potato buns with cabbage cole slaw and more barbeque sauce.