Recipe courtesy of The Neelys
Save Recipe Print
Pulled Pork Sandwiches
Total:
6 hr 45 min
Prep:
45 min
Cook:
6 hr
Yield:
12 sandwiches
Level:
Intermediate
Total:
6 hr 45 min
Prep:
45 min
Cook:
6 hr
Yield:
12 sandwiches
Level:
Intermediate

Ingredients

For the Pork:
For the Barbecue Sauce:

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!

More from:

Have a Backyard BBQ

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

BBQ Pulled Pork Sandwich

Recipe courtesy of Melissa d'Arabian

Pulled Pork

Recipe courtesy of Alton Brown

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Roast Beef Sandwiches

Recipe courtesy of Food Network Kitchen

Smoked BBQ Brisket

Recipe courtesy of Bobby Flay

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.