Instructables

(Secrets to Perfect) BBQ Pulled Pork Sandwiches

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I will admit, this is not the most low key recipe. It takes some prep, and it takes some time...but the end result is so ridiculously worth it, I simply cannot put it into words. Low and slow is the key to a mindblowing pulled pork recipe. I am talking temperatures of 200-230°F/93-110°C, for several hours. 
I have entered this recipe into several local BBQ contests, and not to toot my own horn or anything, it placed pretty well among professional BBQers. I would now like to point out the key difference between "BBQing" vs. "grilling": BBQing is slow roasting meat over a low temperature heat source, sometimes with hardwood smoke. Grilling uses high heat and will burn a dry rub to a blackened mess. 

It is fantastic with veggie slaw!

You will need a few BBQ Basics for this:

Tools:
A gas grill with at least two burners. A kettle type charcoal grill will work great too - my favorite being the Weber Kettle Grill.
Hardwood chips (Use only hardwood for any grill)
Smoker box/pouch thingie-Some gas grills come with a smoker box for the wood chips. Mine does not.  If yours doesn't, you make an envelope/pouch from heavy-duty aluminum foil. Pull out about 18" for the envelope. Put about 4 cups of pre-soaked (in cold water for about an hour) chips on the foil, and fold it into a flat envelope/pouch type shape.Poke several slices in the top (to release the smoke).
Tongs/Spatula - You need a darn good heavy duty pair of tongs to handle a pork shoulder. A spatula (preferably a strong grill specific type) is perfect for getting that lovely chunk of meat off of the grill.
Aluminum roasting pan (disposable, for ease of clean-up) It will keep the juices from causing flare-ups and will provide moisture to the roast.
Oven/Grill thermometer - This is very important, as this tool is the only way you will really know what's going on inside the grill! To "pull" pork, the meat must reach the ideal temperature of 212°F/100°C.
Chimney-type charcoal starter - For the charcoal grill people, this is the best way to start the coals. 


Do not be overwhelmed. All of these are pretty standard for grilling or BBQing. If you plan on doing more outdoor eating this summer, I guarantee that you will use it again. If you don't like the idea of buying wood chips, leave that part out. The rub and slow roasting will do a dandy job of making your meat moist and delicious.
 
 
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bxiang3 years ago
This is delicious and has many other applications too like carnitas
oh carnitas delicious idea i want some
sprendy1 year ago
Yum, I'm dooling just reading this ! Just made pulled pork in a wet sauce, but now can't wait to make this recipe !
Bravery2 years ago
Since timing the meat to be ready when everybody shows up for dinner is so tricky (near impossible since the Butts all cook at a different rate), I've learned a trick (from other BBQ'ers) that takes all the hassle out of it. When the butts (I always cook 2 at a time) are done, first ... wrap them up well in foil, second...then wrap them up in a towel, third...then wrap them up in a blanket and finally put them in a dry cooler! It will keep them hot for hours. The first time I did this... I kept them in there for over 6 hours and when I pulled them out for pulling... the internal temp was well in the safe zone. And let me tell you... people sang songs about how good the Butts tasted (they really did).

By the way, I wrapped them in the towels because my wife would have killed me if I got drippings on her blankets.
Ninzerbean3 years ago
OK, I'm sure I am just missing this but I cannot find out how long this is going to take to make - I know to stop after the meat reaches 190F but is there any type of aprox. time per pound so I can judge the time a little bit? My Big Green Egg will keep the same temp. for 10 hours so I don't need to peak.
Butt is utterly unpredictable. Sometimes it can be done in 1.5 hours per pound, and sometimes it takes 2.5 hours per pound. Bone-in usually takes around 2 hours per pound, and boneless is usually around 1.25 hour per pound.

Sometimes you will hit what us slow roasters call "The Stall": Somewhere about the time the meat hits 155°F, the internal temp will just stop rising and it may take 2-5 hours to get to 170°F. So do the math and add 2 hours...

Hope that helps!
It helps a lot, I got an 8 pounder today so I may have to start tomorrow. I will be making up your stuff in the mean time, the rub and sauce. Thanks!
fantasticly thorough
yummy!
pcandula3 years ago

Love the idea. I just wouldn't be able to eat it. :) Darn vegetarianism.


Oh and did you guys know JoaT used to be a food photographer for several bloggers?
Also used to write articles for more than a few recipe and craft blogs before deciding to take the credit and make her own site?

Ive been a friend of hers for a long time and I am very proud to know her for all the work she does.
I made this, it was delicious! I used your sauce and rub too. TY TY TY!
capsizeit3 years ago
I plan on making this for 4th of July
bone_chaos3 years ago
Just to let you know, I made this last weekend (wish I took pictures) and it's the bomb !!
I am so glad you like it! *Beams a huge grin your way*

What kind of rub did you use? What kind of sauce?

I do so LOVE talking about food...lol

For the dry rub I used a brown sugar concoction that I made up with whatever I had. Garlic, chipotle and cayenne pepper.
For the sauce, if I had of cone on instructables to find a homemade sauce I would of use it, but I just used a store brand Chipotle and Beer BBQ sauce.
Nom*Nom
croutonjack3 years ago
I tried the recipe, and the ones for rub and sauce....wow. I mean WOW.
cafeeenee3 years ago
I'm coming to your house this summer!!!
mgabbano3 years ago
I am drooling on my keyboard!
bfrostytips3 years ago
When can I move in??
adrianspeak3 years ago
Wow, like the looks of this, might even try it myself.
Go for it! I promise, it is worth the effort x a million. :D