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side view of three pulled pork sandwiches next to a smoker and a can of Ranch Water
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5 from 6 votes

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. 
Prep Time20 minutes
Cook Time9 hours
Dry Brining Time4 hours
Total Time13 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf

Ingredients

Pulled Pork:

  • 1 Whole Pork Butt no bone
  • ¼ cup Favorite BBQ Seasoning
  • Yellow Mustard as needed
  • Burger Buns toasted

Spritz:

  • 12 oz Lone River Ranch Water original
  • 4 oz Apple Cider Vinegar

Crutch:

  • 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
  • cup Apple Cider Vinegar
  • 2 tbsp Chipotle Puree
  • 2 tbsp Yellow Mustard
  • 4 oz Ranch Water

Instructions

  • 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 an hour.
  • 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!

Video

Nutrition

Serving: 1Sandwich | Calories: 348kcal | Carbohydrates: 47g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 68mg | Sodium: 701mg | Potassium: 634mg | Fiber: 3g | Sugar: 35g | Vitamin A: 841IU | Vitamin C: 3mg | Calcium: 199mg | Iron: 7mg