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Smoked Pulled Pork Sandwiches Recipe

Make the Smoked Pulled Pork Sandwiches Recipe for smoky, tender sandwiches that feed a crowd.

Ingredients

• Pork Shoulder (ours was roughly 9 lbs)
• ½ cup mustard
• ½ cup Brown Sugar
• 1 ½ Tablespoons Salt
• 1 ½ Tablespoons Ground Black Pepper
• 1 ½ Tablespoons Garlic Powder
• 1 Tablespoon Paprika
• 1 Tablespoon Onion Powder
• 1 Tablespoon Cayenne Pepper
• 4 ounces Bourbon
• 16 ounces Apple Juice
• Water
• Wood Chunks or chips (pre-soaked, or pellets (whichever your smoker uses))

Instructions

Step 1: Combine the dry rub and prepare the pork

In a small bowl, whisk together the brown sugar, salt, ground black pepper, garlic powder, paprika, onion powder, and cayenne until uniformly blended into a coarse, fragrant dry rub. Pat the pork shoulder dry with paper towels, then spread ½ cup mustard over the entire surface of the meat; the mustard acts as a tacky binder so the rub adheres evenly and forms an even crust during smoking. Press the spice mixture all over the mustard-coated pork, covering every crevice so the exterior will develop a deep, flavorful bark.

Notes

• Use an instant-read thermometer to avoid guesswork.
• Let the pork rest for at least 30 minutes under foil before shredding.
• Spritz with apple juice every hour during smoking to maintain moisture.
• Toast buns before serving to prevent sogginess from the juices.
• Portion and freeze leftovers in meal-sized bags for easy future meals.