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Pulled Pork Sandwiches

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Lunch, BBQ, Smoked

Tags: 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

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3APulled_Pork_Sandwiches)

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

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3APulled%20Pork%20Sandwiches&oldid=4518275

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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.