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The epic Smoked Pulled Pork Sandwich.
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5 from 1 vote

Smoked Pulled Pork Sandwich

In my quest to level up the Smoked Pulled Pork Sandwich, I've infused this great recipe with some creative additions that add even more excitement to an already epic classic.
Prep Time1 hour
Cook Time8 hours
Total Time9 hours
Course: Dinner, Lunch
Cuisine: American
Servings: 10 people
Author: Derek Wolf

Ingredients

Pork:

Crutch:

  • 36 oz Favorite Light Beer
  • 3-4 cups Beef Broth
  • ½ cup Pork Fat
  • 2-3 Smoked Chorizo Sausage

Sandwich:

  • Burger Buns
  • Sliced Pepper Jack Cheese
  • Fried Onion Rings
  • Favorite BBQ Sauce
  • Coleslaw if desired

Instructions

  • Place your pork butt on a baking sheet, lather with yellow mustard all over and generously season all sides with my Maple Bourbon Rub 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 250 degrees F. Add some wood chips or wood chunks if desired for extra smoky flavor.
  • Pull your pork butt out and place it on the smoker to cook until it reaches an internal temperature of 165 degrees F (about 4-6 hours).
  • Once the pork butt has hit the temperature, pull it out and place it in a large foil bin.
  • Fill into the bin your beef broth and light beer. 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 it back on the smoker at 250 degrees F to smoke until the meat is tender to probe and shreddable (another 3-4 hours).
  • As the butt cooks for the final 3 hours, add your chorizo sausage to cook until 165 degrees F.
  • Once the pork butt & sausage are done, pull them off and let them rest for 30 minutes.
  • Remove the bone and shred the pork. Slice the sausages.
  • Add the shredded pork to a burger bun with pepper jack cheese, sliced smoked sausage, BBQ sauce, and onion rings. Serve and enjoy!

Video

Nutrition

Serving: 8Oz | Calories: 304kcal | Carbohydrates: 19g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 50mg | Sodium: 308mg | Potassium: 381mg | Fiber: 3g | Sugar: 1g | Vitamin A: 717IU | Vitamin C: 6mg | Calcium: 254mg | Iron: 9mg