Pulled Pork Sandwiches

38 Ratings
Recipe courtesy ofThe Neelys

Total: 6 hr 45 min Prep: 45 min Cook: 6 hr

Yield: 12 sandwiches

Level: Intermediate

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Ingredients

  • For the Pork:
  • 6 tablespoons paprika
  • 3 tablespoons granulated sugar
  • Scant tablespoon onion powder
  • Kosher salt and coarsely ground pepper
  • 1 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried
  • 12 soft hamburger buns, split
  • Coleslaw, for serving
  • For the Barbecue Sauce:
  • 2 cups ketchup
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • Freshly ground pepper
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons dry mustard
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup apple cider vinegar
  • 2 tablespoons light corn syrup

Directions

  • 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!

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From:Food Network Magazine

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38 Ratings

CASSANDRA H.
I love this recipe! And evryone I feed it to Love it too!!! THe only thing I do differently is, I cook it in a crock pot. I put the rub on the night before and let it sit in the fridge. In the morning I place it in the crockpot and fill it with water till it is emersed. Then I let it cook for 8-10 hours, pull it out and shredd it with the back of a fork. It falls to shredds so easily! Then I place it back in the crock with the BBQ sauce for another hour or two on low to heat it up again and let it soak in the flavor from the sauce. Then it's ready to serve in your favorite bun! See All Reviews Post Review

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