This Chipotle BBQ Pulled Pork Sandwich is made with juicy shreds of smoked pork smothered in a sweet and spicy Chipotle BBQ Sauce and served on a toasted bun with some Lone River Ranch Water!
Post sponsored by Lone River Ranch Water
Prep the Pork
So, first up, we marinate the pork, because we want to give it all the flavor we can. Start with one whole, boneless pork butt. Place the pork onto a baking sheet and lather it generously with yellow mustard and your favorite BBQ seasoning. Be sure it’s completely covered so you get delicious flavor in every bite of your Chipotle BBQ Pulled Pork Sandwich.
Next, place the baking sheet into the fridge and allow the pork to marinate for a minimum of four hours. If you have time, I recommend letting it marinate overnight. The longer it sits with the seasonings, the more they’ll infuse into the meat.
Let’s Smoke Pork for the Chipotle BBQ Pulled Pork Sandwich!
Now, it’s time to cook. Preheat your smoker to a temperature of around 250ºF. Feel free to add in some wood chips or wood chunks to give your meat that extra smoky flavor.
Pull the pork butt off of the baking sheet and place it onto the smoker. Allow the meat to cook until it reaches an internal temperature of 165ºF. I usually achieve this in about 6 hours.
Don’t Forget the Spritz
You’re not entirely off the hook while your meat is smoking. The key to the best Chipotle BBQ Pulled Pork Sandwich is to spritz the meat every once in a while with a mixture of Lone River Ranch Water and apple cider vinegar. The combination of Ranch Water and ACV not only gives the pork tons of moisture, but simultaneously adds loads of flavor.
So, in a spritzer, combine twelve ounces of Lone River Ranch Water and four ounces of the ACV. Every 20-30 minutes, open up the smoker and spritz the pork with some of the mixture.
Lean Into the Crutch
We’re over halfway to our juicy Chipotle BBQ Pulled Pork Sandwich!
Once your pork butt hits a temperature of 160ºF, pull it off of the smoker and place it into a large foil bin. Pour twelve ounces of the Lone River Ranch Water and ten ounces of beef broth over the pork. The liquid should cover at least 1/2 of the height of the pork, so add more or less as needed.
Next, cover the bin tightly and place it back into the hot smoker. Cook for another 3-4 hours or until the pork butt is tender, juicy, and easily shreddable for the Chipotle BBQ Pulled Pork Sandwich.
Pull the pork out of the smoker and let it rest while you prep your sauce.
Chipotle BBQ Sauce for Your Pulled Pork Sandwich
Now that the pork is cooked and resting, it’s time to whip up your homemade BBQ sauce!
So, add a cast iron skillet onto the smoker and let it warm up for a couple of minutes. To the skillet, add ketchup, honey, brown sugar, apple cider vinegar, chipotle puree, yellow mustard, and Lone River Ranch Water. Bring to a simmer and cook for about 20 minutes until it’s thickened to your liking.
Pull the skillet off of the smoker and let the sauce cool.
Assemble Your Chipotle BBQ Pulled Pork Sandwich
Finally, with everything prepped and ready to go, you can put together the sandwich.
First, shred the pork up using your hands. Place a scoop of pork onto your favorite toasted burger bun, then spoon on a generous amount of the prepared BBQ sauce.
Serve with Lone River Ranch Water and enjoy!
Chipotle BBQ Pulled Pork Sandwich
This Chipotle BBQ Pulled Pork Sandwich is juicy smoked pork smothered in a sweet and spicy Chipotle BBQ Sauce and served on a toasted bun.
- 1 Whole Pork Butt no bone
- ¼ cup Favorite BBQ Seasoning
- Yellow Mustard as needed
- Burger Buns toasted
- 12 oz Lone River Ranch Water original
- 4 oz Apple Cider Vinegar
- 12 oz Lone River Ranch Water original
- 10 oz Beef Broth
Chipotle BBQ Sauce:
- ¼ cup Ketchup
- ¼ cup Local Honey
- ¼ cup Brown Sugar
- ⅛ cup Apple Cider Vinegar
- 2 tbsp Chipotle Puree
- 2 tbsp Yellow Mustard
- 4 oz Ranch Water
Place your pork butt on a baking sheet, lather with yellow mustard all over and generously season all sides with your favorite BBQ seasoning in order to completely cover the roast. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight.
Preheat your smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor.
Pull your pork butt out and place on the smoker to cook until 165F internal (about 6 hours). Add into a spritzer your Lone River Ranch Water and Apple Cider Vinegar. Spritz the meat every 20-30 minutes until 165F. Once the pork butt has hit temperature, pull it out and place in a large foil bin. Fill into the bin your beef broth and Ranch Water. The liquid in the bin should come past 50% of the pork butt’s height, so add more or less if necessary. Tightly cover your bin with foil and place back on the smoker at 250F to smoke until the meat is tender to probe and shreddable (another 3-4 hours). Once the pork butts are done, pull them off and let them rest for 30 minutes.
As the pork rests, heat up a cast iron skillet for the Chipotle BBQ Sauce. Add all the ingredients for the Chipotle BBQ sauce to the skillet and stir over medium high heat (about 350F) until it starts to simmer. Let simmer over medium heat (about 325F) for 20 minutes or until the sauce has thickened. Once done, pull off and let cool.
After the rest, pull the pork butt out and shred them up. Add to a toasted burger burn a heaping pile of shredded pork topped with the Chipotle BBQ Sauce. Serve with Ranch Water and enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!