BBQ Pulled Pork Sandwiches

We had these pulled pork sandwiches at the Zyzak's for dinner one night and they were delicious! Lili made them on the BBQ Grill. Recipe from Lili Zyzak, Mason, OH

BBQ Pulled Pork Sandwiches
BBQ Pulled Pork Sandwiches

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • For the Dry Rub:

  • 2

    tablespoons black pepper

  • 1

    tablespoon kosher salt

  • 1

    tablespoon garlic powder

  • 1

    tablespoon brown sugar

  • 1

    tablespoon chili powder

  • 1

    teaspoon dried thyme leaves

  • 1/2

    teaspoon cayenne

  • 1

    pork shoulder roast (7-8 pounds)

  • 6

    cups wood chunks or chips, soaked for 1 hour and drained

  • For the Sauce:

  • 4

    cups apple juice or cider

  • 1

    cup apple cider vinegar

  • 1

    cup ketchup

  • 1/2

    cup Worcestershire sauce

  • 1

    teaspoon black pepper

  • 1/4

    teaspoon cayenne

  • salt to taste

Directions

Combine all of the dry rub ingredients. Preheat grill with 1 side set to high and the other to low. Form a 12x8 box using foil. Line the base of a broiler pan with additional foil. Make sure you line them well or you will have a mess scrubbing them. Place the top onto the broiler pan. Rub the dry rub mixture on the pork, making sure to get in all of the crevices. Fill the foil box with the soaked wood chips. Place it on the high heat side of the grill. Cover the grill until smoke appears. Place the pork, on the broiler pan on the low side of the grill. Cover grill and smoke for 45 minutes. Flip the meat. Smoke again for another 45 minutes. Reduce the heat on the high side to medium low (about 250 degrees). Remove pork from the grill. Pick up the pork and put it on the heavy duty foil. Make sure you layer the foil a couple of times, cross wise too. If you get a leak, it will be a mess! Wrap the foil over the pork tightly. Let it cook for about 2-3 hours, depending on the size. It could be longer. Once you can slide a fork in and our of the pork with no resistance, it is done. Let pork stand for about 20 minutes. Shred the pork and mix with the sauce and enjoy! To make the sauce: Boil the cider/juice over high heat until reduced to 1/2 cup. This takes a little bit of time. Sir in the remaining ingredients, whisk and bring to a boil. Remove from the heat and it is ready!

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