Pulled Pork Sandwich

Smoked Pulled Pork recipe turned into a Perfect, Jumbo Pulled Pork Sandwich

#pulledpork #pulledporksandwich #howtobbqright

Pulled Pork Sandwich

WHAT MALCOM USED IN THIS RECIPE:
- Pork Butt sourced from The Butcher Shoppe https://bit.ly/TheButcherShoppeFL
- Killer Hogs Hot Rub http://bit.ly/TheHotRub
- Big Orange Sprayer http://bit.ly/BOSsprayer
- Killer Hogs Vinegar Sauce http://bit.ly/TheVinegarSauce
- Killer Hogs The BBQ Sauce http://bit.ly/TheBBQSauce
- Thermoworks DOT http://bit.ly/ThermoworksDOT
- Chicken Rack http://bit.ly/KHChickenRack
- Black High Heat Grill Gloves https://bit.ly/H2QGrillGloves
- HowToBBQRight "Hand Savers" Glove Liner https://bit.ly/HandSaver
- Black Nitrile BBQ Gloves http://bit.ly/BBQGlove
- Hickory and Cherry Wood from http://www.smokerwood.com

When it comes to BBQ nothing beats a good, simple, pulled pork sandwich.

My “never fail” technique for pork butt is simple. I start with a light coat of mustard on the pork butt, then I apply my Killer Hogs Hot Rub http://bit.ly/TheHotRub

You do need a smoker to create really good pulled pork. I run setup my Drum Smoker with Royal Oak lump charcoal to run around 250 degrees. The butt goes on the smoker for 4 hours and I spritz it with a combo of Apple Juice and Cider Vinegar 50/50 mix every 30 minutes until the bark is set on the outside and it develops a dark mahogany color.

At this point it’s ready to wrap. Set the butt in a 1/2 size aluminum pan and add 1 cup of Killer Hogs Vinegar Sauce http://bit.ly/TheVinegarSauce over the butt. Cover the pan with foil and put it back on the pit. I use a Thermoworks DOT http://bit.ly/ThermoworksDOT to monitor the internal temperature. It’ll take about 3-4 more hours to finish out.

Once the internal temp on the pork butt hits 200 internal, it’s time to glaze the bark. Carefully move the pork butt from the smoker and transfer the butt to a wire cooling rack over a sheet pan.

Combine a combo of Killer Hogs The BBQ Sauce http://bit.ly/TheBBQSauce and Killer Hogs Vinegar Sauce http://bit.ly/TheVinegarSauce 50/50 and brush over the bark. Place the butt (sheet pan and all) back on the pit and let it glaze for 15-20 minutes. Take the butt off the pit and rest it for 20 minutes before shredding it by hand into pulled pork.

Now for the pulled pork sandwich ...

After you’ve removed the blade bone and pulled muscles you’ll have about 4 lbs of mouth-watering pulled pork. Load up the bottom half of a jumbo size burger bun with a mound of pulled pork. Drizzle some of the remaining bbq sauce over the pile of pork and top with Cole slaw. (recipe for the slaw is below). Top with the upper half of bun and you’re ready to enjoy one of life’s simple pleasures - The Pulled Pork Sandwich!

Ingredients:
- 8-10lb Pork Butt
- 1/4 cup Yellow Mustard
- 1/4 cup Killer Hogs Hot Rub
- 1 cup Apple Juice
- 1 cup Apple Cider Vinegar
- 2 cups Killer Hogs Vinegar Sauce
- 1 cup Killer Hogs The BBQ Sauce

Directions:
1. Prepare vertical drum smoker for indirect cooking at 250-275 degrees. Add a couple chunks of Hickory and Pecan wood for smoke flavor.
2. Pat the pork butt dry using paper towel. Apply the yellow mustard to the outside in a thin layer. Season the entire pork butt with Killer Hogs Hot Rub so that no mustard is visible.
3. Place the pork butt on the cooking rack in the drum smoker fat side down so it renders and drips on the coals below.
4. Smoke the pork butt for 4 hours or until the rub has adhered to the outside and begins to turn a dark mahogany color.
5. Place the pork butt in a 1/2 size aluminum steam pan, pour 1 cup of Killer Hogs Vinegar sauce over the pork butt, and cover the pan with aluminum foil.
6. Insert a probe thermometer through the foil into the center of the pork butt. Be careful not to hit the bone for accurate reading.
7. Return the pork butt to the smoker and continue to cook until the internal temperature reaches 200 degrees.
8. Carefully remove the pork butt from the pan and place on a wire cooling rack. Combine 1 cup Vinegar sauce with 1 cup The BBQ Sauce and brush over the outside of the pork butt.
9. Place the pork butt back on the smoker for 15-20 minutes to set the glaze.
10. Remove the pork butt from the smoker once the glaze has caramelized and formed a bark. Rest the pork butt for 15-20 minutes before pulling.

Cole Slaw for Pulled Pork Sandwich:

1 (16 oz) bag coleslaw mix
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground celery seed

Combine wet ingredients in a small bowl, add cole slaw and mix well. Place in the refrigerator for at least 1 hour.

Connect With Malcom Reed:
http://howtobbqright.com/
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Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/

For Malcom's BBQ Supplies visit - https://h2qshop.com/

Видео Pulled Pork Sandwich канала HowToBBQRight