Smoked Pulled Pork Sandwiches

If you're craving the most tender, juicy pulled pork sandwiches, then you're in the right place. My brother and brother-in-law shared some smoking tips and it took our previous smoking attempts up to the top. When you pull this out of the cooler after it has rested, it just falls apart and the smell makes you put that first forkful in your mouth, no matter how strong your inner self tries to stop you. If you're on the fence about buying a pellet smoker and you have the money to buy one, I highly recommend it. This is the one I use most of the time.

Ingredients

6 lb pork shoulder butt

1/2 - 1 cup pork dry rub

Allow about 90 min per pound of boneless pork shoulder and about 2 hours per pound of bone in pork shoulder. The instructions here used a boneless pork shoulder, so adjust your timing accordingly!

Directions

1. Preheat the smoker to 225°F and make sure you have a pan of water in the smoker to retain more moisture. 

2. Grab the pork and place in a large roasting pan. Slather it in dry rub all over on every side until it is completely coated. You can also put the dry rub on up to 12 hours ahead of time and refrigerate until ready to smoke. 

3. Carry the roasting pan out to the smoker and place the pork shoulder fat side down on the smoker grill. Do not place the roasting pan in the smoker yet. Put a temperature probe in the middle of the thickest part of the pork. I use this thermometer if I'm using a smoker without a built in temperature probe. Let the smoker do it's job and slowly cook this meat to perfection. 

4. After about 4-5 hours, once the pork reaches 160°F, put it in a foil roaster pan and cover in foil. Increase the smoker temperature to 275°F and wait about 4 more hours until the internal temperature of the pork reaches 205°F.

5. Once the pork is up to temperature, put a towel in the bottom of a cooler and place the roasting pan with pork on top of the towel and close the cooler. Let the pork shoulder rest for 30 minutes.

6. Open up the foil and shred the pork. Pour the juices into a bowl and use a baster to get rid of the fat or put the juices into a gallon Ziploc, let the fat separate, and then cut a hole in the corner to pour just the juices into a bowl. Mix the juices back into the pulled pork and serve. Enjoy!

Click on recipe for printable.

Just look at that picture and now go out and smoke a pork shoulder. You'll thank me later, I promise.