If you’re willing to put some time and effort into achieving a top-quality sandwich, then the recipe below is something you’ll want to check out. Two large 10 lb pork butts were cooked/smoked for a total of 10 hours. Then with some good quality slaw and some Truffle Hot Sauce, a sandwich was assembled that is pretty much as close to perfect as you’re going to get with a pulled pork sandwich.
Tap/Click above to watch the recipe or scroll below for the steps: Video – GreenMountainGrills.com
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Step 1: This smoked pulled pork sandwich recipe starts off with two massive 10 lb pork butts.
Step 2: With a sufficiently sharp knife the skin/fat cap of the pork butts were scored. There are a couple of advantages to doing this. You’ll get better pentration of the rub into the meat and the fat will render down better.
Step 3: A decent amount of habanero mustard was applied to the pork butts all over as a binder before the application of the rub.
Step 4: The rub chosen for this recipe was pretty simple Salt & Pepper rub, but it also contained some Garlic Powder, Smoked Paprika, and Brown Sugar.
Step 5: With the pellet smoker rolling at 250 degrees it was running at a low temperature for decent smoke production and two foil pans were located under where each pork butt was to be placed.
Step 6: The pork butts went on the grate and they were left for an hour to get going. At 250 degrees it will take around an hour per lb to cook, hence a 10-hour cook for these large pork butts.
Step 7: After an hour, the pork butts were given their first spray with a 50/50 mix of Apple Cider Vinegar and Apple Juice. They were given a spray roughly every hour during the cook.
Step 8: After a couple of hour in, a meat probe was inserted into the pork butts to monitor their internal temperature up to around 165 degrees.
Step 9: After 5 hours of cooking this is what the pork butts were looking like, with some good color starting to develop from the smoke pentration and rub.
Step 10: Once the pork butts hit an internal temperature of 165 degrees they were taken out of the pellet smoker and placed in the foil tins that were sat below them.
Step 11: With a final spray of the Apple Cider Vinegar/Apple Juice the pork butts in their tins were then covered in foil to go back into the pellet grill to braise up to an internal temperature of around 205 degrees. They were then taken off the pellet smoker.
Step 12: After leaving the pork butts to rest for around an hour they were pulled by hand wearing suitable insulated/nitrile gloves, ready for the sandwich.
Step 13: The foundation for the sandwich was a toasted bun base with some sliced pickles on top.
Step 14: Next some Black Truffle Hot Sauce was applied over the top of the pickles.
Step 15: A generous amount of the smoked pulled pork butt then went onto the bun base/pickles.
Step 16: Next some slaw with cabbage, mayo, mustard, lemon juice, apple cider vinegar, and seasoned with some salt and pepper. Then some sliced pickled red onion went on top.
Step 17: Before the bun lid went on top, the sandwich fillings were given another going over with the Truffle Hot Sauce.
Step 18: And that’s it! A lot of time and effort went into making this pulled pork sandwich. However, the end result will be pretty close to perfect.
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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