Smoked Pulled Pork Sandwich

(Tender, Juicy & Full of Flavor)

Who doesn’t love a Smoked Pulled Pork Sandwich? It’s one of the most iconic barbecue dishes. Slow-smoked for hours until the meat becomes incredibly tender, this classic recipe transforms a simple pork shoulder into juicy, packed with flavor and smoky goodness. I love to add a homemade creamy coleslaw salad to the sandwich for that extra crunchiness.

This recipe is perfect for hosting a backyard barbecue, preparing meal prep for the week, or freezing it for later meals. It feeds a large crowd of people and is very budget-friendly.

My husband loves to barbecue or use his smoker to smoke different kinds of protein. Pulled pork is one of them and so easy to make. I will show you step by step how you can accomplish the juiciest most flavorful pulled pork sandwich.

What You’ll Need:

• 4-6lb pork shoulder/pork butt
• 2 Tbsp yellow mustard
• 3 Tbsp brown sugar
• 2 Tbsp smoked paprika
• 2 Tbsp garlic powder
• 2 Tbsp onion powder
• 2 Tbsp salt
• 2 Tbsp black pepper
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (optional)

For Spritzing (optional)

• Apple juice or apple cider vinegar

For Serving:

• BBQ sauce
• Brioche buns toasted with butter
• Coleslaw
• Red pickled onions

Instructions:

• Prepare the Pork: Pat the pork shoulder dry with paper towels. Rub the entire surface lightly with mustard. This helps the seasoning stick and adds a subtle flavor.
• Season the Meat: Mix the brown sugar, paprika, garlic powder, onion powder, salt, pepper, chili powder, and cayenne. Generously coat the pork shoulder on all sides. Let the pork sit in room temperature for 30-45 minutes while the smoker heats up.
• Heat up the Smoker: Heat up the smoker by using charcoal 250F (121C). Good wood choices include: Hickory, Applewood, Cherry, or Oak. I always use the apple woods chips with hardwood charcoal. Avoid over-smoking. Thin blue smoke is what you’re after, not thick white clouds. I use the Louisiana Egg smoker and it turns out every single time to perfection.
• Smoke the Pork: Place the pork shoulder directly on the smoker. Smoke for about 6-8 hours, or until the internal temperature reaches 165F (74C) Make sure the outside is nice and crusty and the fat is nicely rendered off. Optional: Spritz the pork with apple juice every hour to keep it moist.

• Wrap and Continue Cooking: Once the pork reaches 165F, wrap it tightly in aluminum foil. Return it to the smoker and cook until the internal temperature reaches 203F (95C) This usually takes 2-4 hours.
• Rest the Pork: Remove the pork from the smoker and let it rest for at least 45 minutes in a cooler. Keep the pull pork wrapped in aluminum foil. This step allows the juices to redistribute and makes the pork pull apart effortless.
• Shred the Meat: Using two forks, pull the pork apart. Mix the meat with its juices for maximum flavor.
• Assemble the Pulled Pork Sandwich: Toast the brioche buns with butter in a frying pan until nice and golden. Place pulled pork on the bottom bun and drizzle with BBQ sauce. Generously add coleslaw on top of the pork and red pickled onions. Enjoy!
  

Serving Ideas: Smoked pulled pork is incredibly versatile. You can serve it:

• On toasted brioche buns with coleslaw
• In tacos with red pickled onions
• Over loaded nachos
• In a rice bowl with roasted veggies or burrito bowl.
• Stuffed into baked potatoes

Tips for Perfect Pulled Pork:

• Choose the Right Cut: Pork shoulder (pork butt) has enough fat to stay juicy during the long cooking process. Don’t be tempted to cut it off.
• Don’t Rush the Process: Pulled pork needs time to smoke. Cooking low and slow is the key to tender meat. The process takes pretty much a whole day but it’s so worth it. You will never want to go back to crockpot pulled pork as that doesn’t get the smoky flavor.
• Cook to Temperature, Not Time: This recipe gives you a guideline of the estimate time it takes to smoke a pulled pork but the ideal internal temperature is 203F.
• Let It Rest: Resting prevents the juices from escaping when shredding.

Storage: Store leftovers in an airtight container for up to 4 days. Or freeze pulled pork in portions with some juices to keep it moist for up to 3 months.

If you have tried out this recipe please comment below, I would love to hear your feedback.

Recipe created by author.

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