Copycat Smokehouse BBQ Pulled Pork Sandwich
Find the ultimate smoky BBQ pulled pork sandwich recipe, inspired by a famous smokehouse restaurant and bursting with flavor.
Allergens
Wheat (gluten) in brioche buns and BBQ sauce; soy and gluten in some commercial BBQ rubs.
Ingredients
- 4 pounds boneless pork shoulder
- 1 cup BBQ Smokehouse Rub (see recipe below)
- 2 cups your favorite BBQ sauce
- 8 brioche buns
- Coleslaw (optional, for topping)
Instructions
- Preheat smoker or grill to 250°F.
- Coat the pork shoulder evenly with the BBQ Smokehouse Rub.
- Place the seasoned pork shoulder in the smoker or on the grill, and cook for 8 hours, or until it reaches an internal temperature of 195°F.
- Remove the cooked pork from the smoker or grill and shred using two forks.
- Add BBQ sauce to the shredded pork and mix well.
- Toast the buns on the smoker or grill, if desired.
- Assemble the sandwiches by adding pulled pork and a scoop of coleslaw (if using).
Chef’s Insight
Don't forget to rest the shredded pork for 15-20 minutes before mixing in the BBQ sauce; this allows the flavors to meld together perfectly.
Notes
Adjust the heat or spiciness of the dish to your preference by adjusting the BBQ rub or sauce.