BBQ Pulled Pork Sandwich
Pulled Pork comes from what in the USA is called Pork Shoulder or Boston Butt, contrary to its name, the Boston Butt comes from the front of the pig, not the back. It is the top of the front leg, relatively hard and marbled. This makes it ideal for this indirect heat cooking technique, and at a low temperature (100ºC, 225ºF) for a long period of time, 8 to 14 hours.
Ingredients
- 8 to 10 pounds pork shoulder or boston butt bone in. Trim excess fat and vein
- 10 hamburger buns
- ½ cup kosher salt
- ¼ cup brown sugar
- ¼ cup black pepper
- ¼ cup paprika
- ¼ cup garlic powder
- ¼ cup onion powder
Instructions
- Mix the kosher salt, brown sugar, black pepper, paprika, garlic powder and onion powder and apply generously over all the meat, lets tand in the refrigerator for 2 hours.
- Turn on the smoker fire and bring to, 225ºF (107°C). and put the meat with the fat side down
- After 5 hours or when it reaches the internal temperature of 160°F
- Wrap in aluminum foil and add ½ cup of apple, pineapple (anana), or mango juice, depending on your preference. Return to the smoker until the internal temperature of the meat reaches 200°F or when pierced it has the texture of butter when it is at room temperature.
- Let it rest for 20 minutes, shred and mix with the juice that accumulated in the aluminum foil.
Assembling the sandwich:
- Warm the BBQ Sauce and hamburger bun.
- Open the bun in half and put 6 to 8 oz of meat on it, brush with the BBQ sauce to taste and serve with French fries and sautéed spinach with a little bit of natural garlic. What a dish !!!!
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