Pandemic Cooking

Pulled Pork Sandwiches

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Pulled Pork Sandwiches

Pull Pork Sandwich… slow cook preparation and seasoning.
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Course: Main Course, Snack
Cuisine: American
Prep Time: 30 minutes
Cook Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 12 servings
Calories: 5619kcal

Ingredients

For the Pork

  • 6 tbsp paprika
  • 3 tbsp granulated sugar
  • 1 pinch onion powder
  • 1 pinch Kosher salt
  • 1 pinch ground pepper
  • 112 pound boneless pork shoulder (alternative Boston butt. rinsed and dried)
  • 12 hamburger buns

Barbecue Sauce

  • 2 cup ketchup
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 pinch ground pepper Freshly ground
  • 1.5 teaspoon onion powder
  • 1.5 teaspoon dry mustard
  • 2 tbsp lemon juice Fresh
  • 2 tbsp Worcestershire sauce
  • 1/2 cup apple cider vinegar
  • 2 tbsp light corn syrup

Instructions

  • If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.
  • Rub the pork
  • Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)
  • Prepare the wood chips: Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire.
  • Light the grill: Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.
  • Cook the pork: Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.
  • Feed the grill: As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.
  • Make the sauce: Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.
  • Shred the pork: Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.
  • Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!

Nutrition

Sodium: 2902mg | Calcium: 393mg | Vitamin C: 4mg | Vitamin A: 1929IU | Sugar: 28g | Fiber: 2g | Potassium: 16299mg | Cholesterol: 2540mg | Calories: 5619kcal | Saturated Fat: 46g | Fat: 146g | Protein: 960g | Carbohydrates: 51g | Iron: 40mg