BBQ Smokehouse Dinner: Carolina Style Pulled Pork Sandwich

Allergens

Contains gluten (buns), soy (tomato sauce), mustard. May contain traces of other allergens depending on the brand of sauce used.

Ingredients

• 2 lbs pork shoulder, bone
• in
• 1 cup apple cider vinegar
• 1/2 cup yellow mustard
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/4 cup tomato sauce
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper (optional)
• 6 hamburger buns
• Optional: coleslaw and pickles for topping

Instructions

1. In a large bowl, mix together the apple cider vinegar, yellow mustard, brown sugar, honey, tomato sauce, kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Whisk until well combined.
2. Trim any excess fat from the pork shoulder and pat dry with paper towels. Place the pork shoulder in a large aluminum foil pan or on a grill safe tray.
3. Pour half of the sauce over the pork shoulder, making sure it is evenly coated. Wrap the pan or tray tightly with aluminum foil to seal in the juices and flavors.
4. Preheat your grill to 250°F (120°C). Place the wrapped pork shoulder on the grill, directly over indirect heat, and cook for 3 hours, flipping every hour. The internal temperature of the meat should reach at least 190°F (88°C).
5. Remove the pork from the grill and let it rest for about 20 minutes before shredding the meat with two forks. Discard any excess fat or connective tissue.
6. Return the shredded meat to the pan with the reserved sauce and stir until well coated. Cook over indirect heat on the grill for an additional 30 minutes, or until heated through.
7. Toast the hamburger buns on the grill, if desired.
8. Assemble the sandwiches by placing a generous portion of pulled pork onto each bun, adding coleslaw and pickles if desired, and serving with your favorite side dish.

Chef’s Insight

The secret to tender and flavorful pulled pork is low and slow cooking. Don't rush the process, as it allows the flavors to meld together perfectly.

Notes

The key to this recipe is patience and a long, slow cook. Allow the pork shoulder plenty of time to become tender and absorb the flavors of the sauce.