Try This at Home: How to Make Pulled Pork
Pat and Gina Neely, hosts of Down Home with the Neelys, show us how to make pulled pork sandwiches.
Try This at Home: Pulled Pork Sandwiches
The Neelys told Food Network Magazine that the Pulled Pork Sandwich is one of the best sellers at their restaurant. "It's huge you really get your money's worth." It's also easy to make at home!
Get the Recipe: Pulled Pork Sandwiches
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.
The Neelys' Chip Choice
Pat uses hickory chips for smoking: "It's a Memphis flavor we have hickory trees here in the yard."
Light The Grill
Fill a smoker or kettle grill with charcoal and light it. (Pat uses lighter fluid; you can also use a chimney starter.)
Spread The Coals
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 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!