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Pulled Pork Sandwiches

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518275

License: CC BY-SA 4.0 · Wikibooks contributors

#barbecue #medium difficulty #recipes for sandwiches #recipes using cayenne #recipes using dark brown sugar #recipes using paprika #recipes using pepper #recipes using pork #recipes using rosemary #recipes without cooking time #recipes without servings #smoked
Lunch BBQ Smoked

Ingredients

Scale
  • 2 quarts water
  • 12 ounces pickling salt
  • ¾ cup honey
  • 6–8 lb Boston pork butt, trimmed
  • 2 tbsp paprika
  • 2 tbsp black pepper
  • 3 tbsp dehydrated lemon peel
  • 2 tbsp cayenne pepper (more if you like)
  • 1 ½ tbsp dried rosemary
  • 3 tbsp dark brown sugar
  • Several lbs apple wood
  • Hamburger buns for serving

Directions

  1. Combine water, salt, and honey in a 6-quart cooler. Add pork and refrigerate or place a large bag of ice on top for 8–12 hours.
  2. Remove pork from brine and pat dry with paper towels. Combine remaining seasonings and rub on pork.
  3. Light a few chunks of apple wood and place in the firebox of a smoker. Keep temperature in smoker around 210°F.
  4. Place in a smoker and cook for 8–12 hours, changing wood as needed. The meat should be tender at this point—if not, continue smoking.
  5. Let rest 1 hour, then shred with two forks. Serve on hamburger buns.

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