Smoked Pulled Pork Sandwiches

Prepare the smoker for indirect cooking and preheat to 275°F. Add your preferred smoking wood. Post oak provides a stronger smoke flavor, hickory is a classic barbecue wood, apple or cherry provide a milder smoke, and alder offers a lighter smoke flavor.

Coat the pork shoulder evenly with the Carolina Gold barbecue sauce.

Tip: Hey Grill Hey Sweet Rub works especially well in this recipe.

Place the pork on the smoker and cook for 6–8 hours, until the bark is a deep mahogany color and the internal temperature reaches 165–175°F. Add wood as needed to maintain clean smoke.

Wrap the pork tightly in butcher paper and return it to the smoker.

Continue smoking for another 2–4 hours, until the internal temperature reaches 200–205°F and the pork is probe-tender.

Remove the pork from the smoker and let it rest for at least 1 hour, or up to 4 hours, until the internal temperature drops to 155–165°F before shredding.

Shred the pork, discarding the bone and any excess fat. Sprinkle with the remaining 1 tablespoon sweet barbecue rub and toss until evenly coated.

Serve piled high on hamburger buns with barbecue sauce and coleslaw.

Shred and finish. Unwrap the pork and grab the bone. If it slides out clean, you nailed it. Shred by hand, pulling out any gristle or fat you do not want. Finish with a light dusting of sweet barbecue rub over the shredded pork. This takes pretty good pulled pork and turns it into absolutely amazing pulled pork.

Serve. Pile it high on buns with your favorite barbecue sauce and coleslaw. Enjoy.

Notes

Tip: Hey Grill Hey Zesty Gold Barbecue Sauce is a great choice for this recipe.

Season the pork generously on all sides with 1/4 cup of the sweet barbecue rub, pressing it into the meat to help form a flavorful bark.