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.
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.