Recipes and Cooking Grill-Smoked Pulled Pork Sandwiches By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 7, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Smoke Time: 4 hrs Stand Time: 15 mins Total Time: 15 mins Servings: 14 Jump to Nutrition Facts Ingredients 1 tablespoon paprika 1 tablespoon black pepper 2 teaspoon salt 2 teaspoon chili powder 2 teaspoon ground cumin 2 teaspoon packed brown sugar 1 teaspoon granulated sugar 1 teaspoon cayenne pepper 1 5 pound boneless pork shoulder roast 6 hickory wood chunks or 3 cups hickory wood chips* 1 Vinegar Barbecue Sauce 14 hamburger buns Bottled hot pepper sauce (optional) Vinegar Barbecue Sauce 3 cup cider vinegar ⅓ cup granulated sugar 1 tablespoon dry mustard 2 teaspoon crushed red pepper 2 teaspoon bottled hot pepper sauce 1 ½ teaspoon salt 1 ½ teaspoon black pepper Directions 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. 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.) 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. To serve, pile meat mixture onto buns. If desired, sprinkle with hot pepper sauce. Serve with remaining sauce. Vinegar Barbecue Sauce 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. *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. Rate it Print Nutrition Facts (per serving) 390 Calories 17g Fat 29g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 390 % Daily Value * Total Fat 17g 22% Saturated Fat 6g 30% Cholesterol 76mg 25% Sodium 875mg 38% Total Carbohydrate 29g 11% Total Sugars 9g Protein 26g Vitamin C 1.2mg 6% Calcium 90.9mg 7% Iron 3.2mg 18% Potassium 508mg 11% Folate, total 48.4mcg Vitamin B-12 1.2mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.