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Grill-Smoked Pulled Pork Sandwiches

Ingredients

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Directions

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  • For rub, in a small bowl stir together paprika, black pepper, salt, chili powder, cumin, brown sugar, granulated sugar, and cayenne pepper. Sprinkle rub evenly over meat; rub in with your fingers.

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  • In a smoker arrange preheated coals, wood chunks, and water pan according to manufacturer's directions. Pour water into pan. Place meat on the grill rack over water pan. Cover and smoke for 5 to 6 hours or until meat reached 185-190 degrees and is very tender. Add additional coals and water as needed to maintain moisture and a temperature between 250 and 325 degrees F. Do not add wood after the first 2 hours of smoking. (Too much smoke can give a bitter taste to smoked meat.)

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  • Remove meat from smoker. Cover meat with foil; let stand for 20 minutes. Cut meat into thick pieces. Using two forks, gently pull the meat into long thin shreds. Place pulled pork in a large bowl. Add about 1 1/2 cups of the Vinegar Barbecue Sauce. Stir until slightly moist, adding sauce if necessary.

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  • To serve, pile meat mixture onto buns. If desired, sprinkle with hot pepper sauce. Serve with remaining sauce.

*Note:

For the most smoke production, soak wood chunks in enough water to cover for at least 1 hour before grilling. Drain wood chips before using.

Make-ahead directions:

To make ahead, prepare as above through Step 4. Cover and chill for up to 3 days. Reheat in a large pot over medium heat, stirring occasionally.

Nutrition Facts (Grill-Smoked Pulled Pork Sandwiches)

390 calories; 17 g total fat; 6 g saturated fat; 3 g polyunsaturated fat; 7 g monounsaturated fat; 76 mg cholesterol; 875 mg sodium. 508 mg potassium; 29 g carbohydrates; 2 g fiber; 9 g sugar; 26 g protein; 0 g trans fatty acid; 486 IU vitamin a; 1 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 48 mcg folate; 1 mcg vitamin b12; 91 mg calcium; 3 mg iron;

Vinegar Barbecue Sauce

Ingredients

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Directions

Instructions Checklist
  • In a clean 1-quart jar with a screw-top lid combine cider vinegar, granulated sugar, dry mustard, crushed red pepper, bottled hot pepper sauce, salt, and black pepper. Cover and shake well. Makes about 3-1/4 cups.

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