Brad Orrison's Down-Home Barbecued Pork Sandwich

Prep Time:
40 mins
Chill Time:
90 mins
Stand Time:
60 mins
Grill Time:
4 hrs
Total Time:
40 mins
Servings:
10

Ingredients

  • 8 ounce packed dark brown sugar

  • 2 tablespoon paprika

  • 1 tablespoon ground black pepper

  • 2 teaspoon chili powder

  • 2 teaspoon garlic salt

  • 1 teaspoon ground white pepper

  • 1 teaspoon onion salt

  • 1 teaspoon ground cumin

  • 5 pound pork shoulder butt (also called a Boston butt)

  • 6 cup pecan wood chips

  • 1 Shed Grill-Off Sauce (see recipe below)

  • 10 buns, split and toasted if desired

Shed Grill-Off Sauce

  • 2 ⅓ cup packed dark brown sugar

  • 1 15 ounce can tomato sauce

  • ½ cup tomato puree

  • ¼ cup Worcestershire sauce

  • 2 tablespoon ketchup

  • 2 tablespoon Cajun seasoning blend

  • 2 tablespoon beer

  • 1 tablespoon cane syrup or dark corn syrup

  • 1 tablespoon soy sauce

  • 1 tablespoon yellow mustard

  • 1 tablespoon hot pepper sauce

  • Juice from 1/2 of a lemon

  • 1 teaspoon garlic salt

  • 1 teaspoon cayenne pepper

  • 1 teaspoon ground black pepper

Directions

  1. For rub, in a large pan stir together first 8 ingredients. Trim excess fat from pork shoulder. Add shoulder to pan and cover with rub. Cover and refrigerate 90 minutes. Meanwhile, soak wood chips for 1 hour in enough water to cover; drain.

  2. For a charcoal grill, prepare grill for indirect grilling with coals arranged around a foil drip pan. Add wood chips to coals. Add grill rack. Test for medium-low heat above the drip pan. Place meat over drip pan. Cover and cook 4 to 5 hours, until a meat thermometer inserted in deepest part of the meat registers 180°F, adding additional coals as needed to maintain temperature.

  3. For a gas grill, start with a full propane tank. Adjust heat for indirect cooking over medium-low heat. (Check manufacturer's directions for your specific grill.) Add soaked wood chips according to manufacturer's directions. Or wrap chips in foil, poke several holes in foil, and add to grill. Place pork on a rack in a roasting pan; set pan on grill rack over the unlit burner. Cover and cook as above.

  4. Meanwhile, prepare Shed Grill-Off Sauce.

  5. Transfer shoulder directly to baking dish to capture juices. With two forks, pull meat into shreds. Remove bone, discard.

  6. To serve, pile 4 ounces meat onto each bun. Drizzle with 3 to 4 tablespoons sauce. Pass remaining sauce. Makes about 10 servings.

Shed Grill-Off Sauce

  1. In a large saucepan stir together brown sugar, tomato sauce, tomato puree, Worcestershire sauce, ketchup, Cajun seasoning, beer, cane syrup or dark corn syrup, soy sauce, mustard, pepper sauce, lemon juice, garlic salt, cayenne pepper, and black pepper, bring to boiling. Reduce heat and keep at a very low simmer for 1 hour, stirring occasionally.

Nutrition Facts (per serving)

686 Calories
27g Fat
67g Carbs
44g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 686
% Daily Value *
Total Fat 27g 35%
Cholesterol 140mg 47%
Sodium 1223mg 53%
Total Carbohydrate 67g 24%
Protein 44g

*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.