Smoky Memphis Barbecue Pulled Pork Sandwiches

Allergens

Gluten (in buns), Wheat

Ingredients

• 4 lbs boneless pork shoulder 1 cup yellow mustard 2 cups apple cider vinegar 1/2 cup brown sugar 1/4 cup Worcestershire sauce 1/4 cup chili powder 2 tsp smoked paprika 2 tsp ground cumin 2 tsp salt 1 tsp black pepper 1 tsp garlic powder 1/2 tsp cayenne pepper (optional, for added heat) 6 hamburger buns

Instructions

1. In a large bowl, mix together the yellow mustard, apple cider vinegar, brown sugar, Worcestershire sauce, chili powder, smoked paprika, ground cumin, salt, black pepper, garlic powder, and cayenne pepper (if using). Set aside.
2. Preheat your grill or smoker to 250°F (120°C). Place the pork shoulder on the grate and cook for 4 hours with indirect heat, maintaining the temperature.
3. After 4 hours, wrap the pork shoulder in aluminum foil and continue cooking for another 2 hours or until the internal temperature reaches 195°F (90°C).
4. Remove the pork from the grill and let it rest for 10 minutes. Then shred the meat using two forks, removing any fat or connective tissue.
5. Pour the sauce over the shredded pork and mix well to ensure even coating.
6. Serve the pulled pork on hamburger buns with a generous portion of tangy pineapple jalapeño slaw.

Chef’s Insight

The key to tender, flavorful pulled pork is low and slow cooking. Be patient and resist the urge to raise the temperature or the meat will be dry.

Notes

For a spicier version, add more cayenne pepper to the rub or sauce.