Pulled Pork Sandwiches

Name: Pulled Pork Sandwiches
Prep time: 6 h 45 min
Cook time: 6 h 45 min
Total time: 6 h 45 min
Yield: 12
Cuisine: American
Ingredients: 118 milliliters apple cider vinegar; 5 kilograms boneless pork shoulder or Boston butt, rinsed and dried; 12 servings Coleslaw, for serving; 2 Tbsps light corn syrup; 2 teaspoons dry mustard; 59 milliliters granulated sugar; 3 Tbsps granulated sugar; 12 soft hamburger buns, split; 473 milliliters ketchup; 12 servings Kosher salt and coarsely ground pepper; 2 Tbsps fresh lemon juice; 59 milliliters packed light brown sugar; 1 Tbsp onion powder; 2 teaspoons onion powder; 6 Tbsps paprika; 12 servings Freshly ground pepper; 2 Tbsps Worcestershire sauce

Pulled Pork Sandwiches might be just the main course you are searching for. This recipe covers 47% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 737 calories, 76g of protein, and 24g of fat per serving. This recipe serves 12. From preparation to the plate, this recipe takes around 6 hours and 45 minutes. Head to the store and pick up granulated sugar, boston butt, granulated sugar, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.

Ingredients you will need

Cooler

French Fries

Pork

Equipment you will use

Grill

Rub the pork

Ingredients you will need

Pork

Dry Seasoning Rub

Mix the paprika, sugar and onion powder in a bowl.

Ingredients you will need

Onion Powder

Paprika

Sugar

Equipment you will use

Bowl

Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)

Ingredients you will need

Seasoning

Pepper

Pork

Salt

Wrap

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Plastic Wrap

Bowl

Prepare the wood chips:Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire.

Ingredients you will need

French Fries

Water

Light the grill:Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs.

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Spread

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Grill

Tongs

Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.

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Spread

French Fries

Equipment you will use

Grill

Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.

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Pork Fat

Pork

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Kitchen Thermometer

Grill

Feed the grill:As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.

Ingredients you will need

French Fries

Pork

Equipment you will use

Grill

Make the sauce:Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours.

Ingredients you will need

Worcestershire Sauce

Barbecue Seasoning

Lemon Juice

Corn Syrup

Ketchup

Mustard

Vinegar

Pepper

Onion

Sauce

Water

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Sauce Pan

Let cool, then reheat on the grill when ready to use.

Equipment you will use

Grill

Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.

Ingredients you will need

Pork

Equipment you will use

Baking Sheet

Make the sandwiches:Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!

Ingredients you will need

Barbecue Sauce