Smoky Memphis Pulled Pork BBQ Sandwiches

Allergens

Wheat, Eggs (in the buns)

Ingredients

• 2 lbs boneless pork shoulder
• 1 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 1/4 cup yellow mustard
• 1/4 cup Worcestershire sauce
• 1/4 cup molasses
• 1/4 cup water
• Salt and pepper, to taste
• 4 large hamburger buns

Instructions

1. Trim any excess fat from the pork shoulder and season it generously with salt and pepper.
2. Combine apple cider vinegar, brown sugar, ketchup, yellow mustard, Worcestershire sauce, molasses, and water in a large bowl to make the BBQ sauce. Set aside.
3. Preheat your grill or smoker to 250°F (120°C) for indirect cooking. Place the pork shoulder on the grate away from the heat source. Close the lid and smoke until the meat reaches an internal temperature of 200°F (93°C), approximately 8 hours.
4. Once the pork has reached the desired temperature, remove it from the grill and let it rest for 15 minutes. Shred the pork using two forks and add half of the BBQ sauce to the shredded meat, mixing well.
5. Return the pork to the grill or smoker and baste with the remaining BBQ sauce, cooking for another 30 minutes or until heated through.
6. Serve the pulled pork on hamburger buns and enjoy!

Chef’s Insight

For an extra smoky flavor, use applewood or hickory wood chips while smoking the pork shoulder.

Notes

Feel free to adjust the seasonings and BBQ sauce to suit your taste preferences.