Pulled Pork Sandwiches
- Serves 10
- Prep Time 25 Minutes
- Heat Indirect low heat 110° to 130°C (225° to 250°F)
- Grilling Time 8 to 10 hours
Ingredients
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Rub Ingredients
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Sauce Ingredients
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Cooking Method
- Prepare your smoker, following manufacturers instructions for indirect cooking over a low heat.
- Mix the rub ingredients together in a small bowl. Season the pork shoulder all over with the rub and press the spices into the meat.
- Smoke the pork over, indirect low heat, with the lid closed but adding a handful of drained wood chips to the coal every hour for the first 3 hours, until the internal temperature of the meat reaches 88°C (190°F). At this point the bone should easily slip out of the meat and the meat should be falling apart in some areas. The total cooking time will be 8 to 10 hours. Maintain the heat of the smoker at 110° to 130°C (225° to 250°F).
- Whisk the sauce ingredients together in a large, heavy based saucepan. Bring to a simmer over a medium heat and cook for about 5 minutes, stirring occasionally. Taste and adjust the seasoning, if necessary. It should be spicy and tangy.
- Transfer the pork joints to a roasting tray and tightly cover them with aluminium foil. Allow them to rest for 30 minutes.
- Pull the warm meat apart with your fingers, or use 2 forks to shred the meat. Discard any large pieces of fat it sinew. Put the pork into a large bowl and moisten with as much sauce as you like (you may not need all the sauce). Pile the pork on hamburger buns.