There’s nothing like the smoky aroma of pulled pork sizzling on the grill to bring everyone together. I love how a perfectly cooked pulled pork sandwich can turn an ordinary meal into a memorable feast. Whether you’re a grilling newbie or a seasoned pro, this recipe will guide you to that tender, flavorful pork that’s just begging to be piled high on a fresh bun.
Overview Of The Pulled Pork Sandwich Recipe
In this recipe, I prepare tender pulled pork perfect for sandwich assembly. The process involves selecting the right cut, applying a flavorful rub, slow-cooking on the grill, and assembling with fresh buns and toppings.
Key Ingredients:
- Pork shoulder (4-5 pounds)
- Dry spice rub
- Barbecue sauce
- Fresh sandwich buns
Essential Equipment:
- Grill with lid
- Smoker box or wood chips
- Aluminum foil
- Meat thermometer
Cooking Parameters:
| Step | Temperature | Time |
|---|---|---|
| Preparing the Pork | N/A | 15 minutes |
| Smoking the Meat | 225°F | 6-8 hours |
| Resting the Meat | N/A | 30 minutes |
This overview ensures you’ve got all the necessary components and understand the cooking process, setting you up for a successful pulled pork sandwich on the grill.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork shoulder | 4 lbs |
| Brown sugar | 1/4 cup |
| Paprika | 2 tablespoons |
| Salt | 1 tablespoon |
| Black pepper | 1 tablespoon |
| Garlic powder | 1 tablespoon |
| Onion powder | 1 tablespoon |
| Cayenne pepper | 1 teaspoon |
| Barbecue sauce | 1 cup |
| Fresh sandwich buns | 6 |
| Apple cider vinegar | 1/2 cup |
| Wood chips (hickory) | 2 cups |
Preparation
Preparing the ingredients properly ensures your pulled pork turns out tender and flavorful.
Preparing The Pork
- Trim the Pork Shoulder: I remove excess fat from 4 lbs of pork shoulder to prevent greasiness.
- Mix the Dry Rub: I combine 1/4 cup brown sugar, 2 tablespoons paprika, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 teaspoon cayenne pepper in a bowl.
- Apply the Rub: I evenly coat the pork shoulder with the dry spice mixture, ensuring all sides are covered.
- Rest the Meat: I let the seasoned pork rest at room temperature for 30 minutes to allow the flavors to penetrate.
Making The Sauce
- Combine Ingredients: I mix 1 cup barbecue sauce with 1/2 cup apple cider vinegar in a saucepan.
- Heat the Sauce: I warm the mixture over medium heat, stirring until well combined.
- Adjust Seasoning: I taste the sauce and add more barbecue sauce or vinegar if needed to achieve the desired sweetness or tanginess.
- Set Aside: I keep the sauce warm until it’s ready to be served with the pulled pork.
Grilling The Pork
I start by preheating my grill to maintain a steady 225°F. Using a charcoal grill, I arrange the coals on one side to create indirect heat. For a gas grill, I set one burner to low and keep the others off. I add 2 cups of hickory wood chips to the smoker box or directly on the coals to infuse a rich smoky flavor.
Next, I place the seasoned pork shoulder on the cooler side of the grill, fat side up. This positioning allows the fat to baste the meat as it renders. I close the lid to retain heat and smoke, checking the grill temperature regularly to ensure it stays around 225°F.
Every hour, I spritz the pork with a mixture of apple cider vinegar and water to keep it moist. After 6-8 hours, the pork reaches an internal temperature of 195°F, making it tender enough to pull apart easily. I use a meat thermometer to monitor the temperature accurately.
Once done, I remove the pork from the grill and let it rest for 30 minutes. This resting period allows the juices to redistribute, enhancing the meat’s flavor and tenderness. After resting, I shred the pork using two forks, ready to be mixed with barbecue sauce and served on fresh buns.
| Step | Details |
|---|---|
| Grill Temperature | 225°F |
| Cooking Duration | 6-8 hours |
| Internal Temperature | 195°F |
| Wood Chips | 2 cups of hickory |
| Spritz Mixture | 1/2 cup apple cider vinegar + water |
By following these steps, I ensure the pork cooks evenly, absorbs the smoky aroma, and remains juicy and flavorful for the perfect pulled pork sandwich.
Assembling The Sandwich
Once the pulled pork is ready, I begin assembling the sandwiches. I start by toasting the fresh buns on the grill until they’re golden brown. Next, I place a generous portion of the shredded pork onto each bun. I drizzle the homemade barbecue sauce over the meat to enhance the flavor. For added texture and freshness, I add toppings like coleslaw, pickles, or sliced red onions. Finally, I crown each sandwich with the top bun, ensuring every bite delivers a perfect balance of flavors and textures.
Assembly Steps
- Toast the Buns: Grill each bun until golden brown.
- Add Pulled Pork: Spoon 1/2 cup of shredded pork onto each bun.
- Drizzle Sauce: Apply 2 tablespoons of barbecue sauce over the pork.
- Include Toppings: Add coleslaw, pickles, or sliced onions as desired.
- Complete the Sandwich: Place the top bun to finish.
Optional Enhancements
- Cheese: Melt cheddar or pepper jack for extra richness.
- Spicy Kick: Add jalapeños or hot sauce for heat.
- Fresh Herbs: Sprinkle chopped cilantro or parsley for freshness.
By following these steps, each sandwich becomes a delicious and satisfying meal perfect for any gathering.
Flavor And Texture
I create rich flavor in my pulled pork by balancing key spices:
- Brown Sugar: Adds sweetness and helps caramelize the exterior.
- Paprika: Provides a smoky depth and vibrant color.
- Cayenne Pepper: Introduces a subtle heat that enhances the overall profile.
Slow grilling at 225°F allows these spices to penetrate deeply, ensuring every bite is uniformly seasoned.
The texture contrasts elevate the sandwich experience:
- Tender Pork: Slow-cooked to melt-in-your-mouth softness.
- Toasted Buns: Slightly crispy exterior with a soft interior.
- Barbecue Sauce: Adds tangy sweetness and moisture.
- Optional Toppings: Coleslaw delivers a refreshing crunch and balances the richness.
This combination—from succulent pork to crisp vegetables—creates a satisfying and well-rounded meal.
Tips For Success
- Choose the right cut: Select a 4-5 lb pork shoulder, if you want optimal tenderness and flavor.
- Evenly apply the rub: Cover all surfaces with the spice mixture, so the seasoning penetrates uniformly.
- Maintain steady temperature: Keep your grill at 225°F, ensuring consistent cooking throughout.
- Monitor internal temperature: Use a meat thermometer, allowing you to pull the pork at 195°F for easy shredding.
- Spritz regularly: Mist the pork with apple cider vinegar and water hourly, preventing it from drying out.
- Allow proper resting: Let the meat rest for 30 minutes after grilling, ensuring juices redistribute evenly.
- Use quality wood chips: Opt for hickory or apple wood, enhancing the smoky flavor of your pulled pork.
- Toast the buns: Grill the sandwich buns until golden brown, adding a delightful crunch to each bite.
Conclusion
Grilling pulled pork has become one of my favorite ways to create delicious meals that bring everyone together. There’s something special about savoring tender flavorful pork nestled in a fresh bun. The process may take time but trust me the results are worth every minute. Whether you’re a grilling pro or just starting out this recipe is a great addition to your culinary repertoire. I can’t wait for you to try it and enjoy the mouthwatering goodness with your friends and family.
