Classic smoked pulled pork sandwiches are a juicy and savory treat that everyone loves. This recipe is simple and perfect for family gatherings, making it easy to create a mouthwatering meal that’s sure to impress.
Table of Contents
Preparing Your Classic Smoked Pulled Pork Butt
Trimming and Scoring the Pork
Start by trimming the excess fat from the bone-in pork butt. It’s important to retain a fat cap, as this will keep the meat juicy during cooking. Score the fat cap in a cross-hatch pattern to allow flavors to penetrate the meat and help render the fat beautifully.
Applying the Mustard and Brown Sugar Rub
Brush the pork with yellow mustard, creating a flavorful base for the seasoning. Next, coat all sides generously with the Hi-West St. Louis Brown Sugar Rub. This sweet and aromatic rub will caramelize during smoking, giving your pulled pork a delicious crust.
The Smoking Process for Tender Pulled Pork
Setting Up Your Smoker and Wood
Preheat your smoker to 225°F using fruitwood like apple or cherry, or even oak wood for a robust flavor. The type of wood you choose will play a significant role in the flavor profile of your smoked pulled pork.
Smoking to Perfection: Temperature and Time
Place the pork fat-side up in the smoker. Smoke it until the internal temperature reaches 195–203°F, which usually takes about 10–14 hours. This low and slow approach will ensure the meat becomes tender and flavorful.
Spritzing and Wrapping for Optimal Bark
For moisture and to build the perfect bark, spritz the pork with apple juice or cider vinegar every 1–2 hours. When the internal temperature hits 160–165°F, consider wrapping the pork in foil or butcher paper to help it braise in its juices.
Resting and Shredding Your Smoked Pork
The Crucial Resting Period
Once the target temperature is reached, carefully remove the pork from the smoker. Let it rest, wrapped, for 45–60 minutes in a cooler or insulated blanket. This resting period allows the juices to redistribute, ensuring each bite is packed with flavor.
Shredding Techniques for Best Texture
When the pork is warm, shred it using heat-resistant gloves or meat claws for ease and safety. Mixing in the juices from the meat will enhance the flavor, making every bite irresistible.
Assembling the Ultimate Pulled Pork Sandwich
Saucing and Seasoning the Pulled Pork
Toss the pulled pork lightly with the Cherry Street Bar-B-Que Sauce and additional brown sugar rub, if desired. This step adds a tangy sweetness that complements the smoky pork perfectly.
Toasting Buns and Adding Toppings
Toast the brioche or Kaiser rolls until they’re golden and slightly crispy. Assemble your sandwich by piling on the pulled pork, adding optional creamy coleslaw, extra barbecue sauce, and pickles for a delightful crunch and flavor contrast.
FAQs
What ingredients do I need for coleslaw for pulled pork?
For coleslaw, you’ll need cabbage, carrots, mayonnaise, vinegar, sugar, salt, and pepper. Customize it with your favorite ingredients, like apples or onions for added flavor.
How do I prepare coleslaw for pulled pork?
Start by shredding cabbage and carrots. Mix them with mayonnaise, vinegar, sugar, salt, and pepper. Toss until well combined, then chill in the fridge until serving.
Can I make coleslaw for pulled pork in advance?
Yes, coleslaw can be made a day ahead. Just keep it covered in the refrigerator. This allows the flavors to meld beautifully.
What are some variations of coleslaw for pulled pork?
You can try adding fruits like apples or pineapple, spices like celery seed, or using yogurt instead of mayonnaise for a lighter version.
How do I store leftover coleslaw for pulled pork?
Store leftover coleslaw in an airtight container in the fridge for up to 3 days. Keep it separate from the meat to maintain its crispness.
Related Recipes to try
- Beef Taco
- Cheesy Ground Beef Melt
- Beef Birria
- Birria Easy Slow Cooker
- Tex Mex Beef And Potato Skillet
- Keto Low Carb Beef And Broccoli
Conclusion
Classic smoked pulled pork sandwiches are not only delicious but also a crowd-pleaser. For more inspiration, you can explore some flavorful recipes on Pinterest, like the ones for smoked pulled pork variations that will elevate your cooking game.
Classic Smoked Pulled Pork Sandwiches: A Flavorful Delight
Equipment
- Smoker
- Foil or butcher paper (optional)
- Foil tray (optional)
- Cooler or insulated blanket (optional)
- Heat-resistant gloves or meat claws (recommended)
Ingredients
- 1 (approx. 5-8 lbs) Bone-in pork butt (shoulder)
- Yellow mustard
- generously Hi-West St. Louis Brown Sugar Rub
- Fruitwood (apple or cherry) or oak wood
- Apple juice or apple cider vinegar for spritzing (optional)
- Cherry Street Bar-B-Que Sauce to taste
- Brioche or Kaiser rolls for serving
- Pickles for serving (optional)
- Creamy coleslaw for serving (optional)
- Pickled onions for serving (optional)
For Braising (Optional)
- Apple juice or cider vinegar
For Serving
- Cherry Street Bar-B-Que Sauce additional to taste
- Hi-West St. Louis Brown Sugar Rub additional to taste
Instructions
- Trim excess fat from the pork butt, leaving a fat cap, and score it in a cross-hatch pattern.
- Brush the pork with yellow mustard and coat all sides generously with the brown sugar rub.
- Preheat your smoker to 225°F using fruitwood or oak. Place the pork fat-side up in the smoker.
- Smoke the pork until the internal temperature reaches 195–203°F, which typically takes 10–14 hours.
- Optional: Spritz the meat with apple juice or cider vinegar every 1–2 hours to maintain moisture and develop a good bark.
- Optional: When the internal temperature reaches 160–165°F, wrap the pork in foil or butcher paper, or place it in a foil tray with apple juice to braise.
- Once the target temperature is reached and the meat is tender, remove the pork from the smoker. Let it rest, wrapped, for 45–60 minutes in a cooler or insulated blanket.
- Shred the warm pork, mixing in any accumulated juices.
- Toss the pulled pork lightly with barbecue sauce and additional rub to taste.
- Toast the buns and assemble the sandwiches with the pulled pork, optional coleslaw, extra sauce, and pickles. Serve with additional sauce on the side.
Notes
- Shred the pork while it is still warm for the best texture. Using heat-resistant gloves or meat claws is recommended for safety and ease during shredding.
