Backyard Smoked Pulled Pork Sandwiches

Low-and-slow Southern barbecue thrives in the backyard smoker, where pork shoulder turns meltingly tender under steady hickory or apple wood. A mustard binder and brown-sugar spice rub build bark before the meat is pulled and piled on soft buns.

Serves 6 · 20 min prep · 540 min cook

Estimate for one serving

• 620 cal
• 48g protein
• 42g carbs
• 28g fat

Every recipe here is free to read.

Ingredients

• 4 lb boneless pork shoulder (Boston butt)
• 3 tbsp yellow mustard
• 1/4 cup brown sugar
• 2 tbsp paprika
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp chili powder
• 1/2 cup apple cider vinegar
• 1/2 cup apple juice
• 6 soft hamburger buns
• 1 cup dill pickle chips
• 2 cups coleslaw
• 1 cup your favorite BBQ sauce

Instructions

1. 1Trim excess hard fat from the pork shoulder, leaving a thin fat cap. Pat completely dry.
2. 2Rub the mustard all over the meat as a binder. In a bowl combine brown sugar, paprika, salt, pepper, garlic powder, onion powder, and chili powder. Coat the pork thoroughly on all sides.
3. 3Preheat a smoker or grill set up for indirect heat to 250°F. Add wood chunks (hickory or apple) for steady smoke.
4. 4Place the pork fat-side up on the grates. Close the lid and smoke undisturbed for 4 hours, maintaining 250°F.
5. 5Mix apple cider vinegar and apple juice in a spray bottle. Beginning at the 4-hour mark, spritz the pork lightly every 45 to 60 minutes to keep the bark moist.
6. 6Continue smoking until the internal temperature hits 165°F and a dark bark has formed, usually 6 to 7 hours total. Wrap tightly in butcher paper or foil.
7. 7Return wrapped pork to the smoker and cook until probe-tender at 203°F in the thickest part, another 2 to 3 hours.
8. 8Rest the wrapped pork in a cooler or warm oven 45 to 60 minutes. Unwrap, shred with forks or claws, discarding large fat pieces. Moisten with pan juices and a splash of BBQ sauce.
9. 9Toast the buns lightly on the grill. Pile high with pulled pork, drizzle more sauce, and top with pickles and coleslaw. Serve immediately while hot and juicy.