Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce and Pickles

Total Time:
11 hr 50 min
20 min
4 hr 30 min
7 hr

8 sandwiches

  • 1 boneless pork butt, about 4 pounds
  • 3 tablespoons dark brown sugar
  • 2 tablespoons Essence, recipe follows
  • 1 tablespoon salt
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon cayenne
  • Wet Mop Basting Sauce, recipe follows
  • Barbecue Sauce, recipe follows
  • 1 (16-ounce) jar thin sliced dill pickles
  • Brioche
  • Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.

  • Preheat an oven or smoker to 225 degrees F.

  • Bring the pork to room temperature and place in a roasting pan, fat side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.

  • With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the pickles and additional Barbecue Sauce on the side.

  • The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.

  • Yield: 2 1/4 cups

  • Barbecue Sauce:

  • 1 cup apple cider vinegar

  • 1 cup ketchup

  • 3 tablespoons packed dark brown sugar

  • 1 tablespoon yellow mustard

  • 1 tablespoon molasses

  • 1 teaspoon salt

  • 1/2 teaspoon dried crushed red pepper

  • In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste.

  • Yield: about 2 cups

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Pairs Well With
Dark Beer

Toasty, bracing beer

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