Pulled Pork Barbecue Sandwiches Recipe

Name: Pulled Pork Barbecue Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Hungarian sweet paprika; 1 tablespoon Spanish smoked paprika; 1 tablespoon light brown sugar; 1 teaspoon salt; 1 teaspoon onion powder; 1 teaspoon dry mustard; 1 teaspoon black pepper; 1 teaspoon ground red pepper; 1 (4 1/2-pound) bone-in pork shoulder (Boston butt); 7 1/2 cups hickory wood chips; Cooking spray; 2 cups cider vinegar; 3/4 cup low-sodium ketchup; 1/2 cup water; 2 tablespoons granulated sugar; 1 tablespoon hot pepper sauce; 1 teaspoon salt; 1 teaspoon crushed red pepper; 1/2 teaspoon black pepper; 1 (16-ounce) package cabbage-and-carrot coleslaw; 15 (1 1/2-ounce) whole-wheat hamburger buns

Servings: persons

1 tablespoon Hungarian sweet paprika
1 tablespoon Spanish smoked paprika
1 tablespoon light brown sugar
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon ground red pepper
1 (4 1/2-pound) bone-in pork shoulder (Boston butt)
7 1/2 cups hickory wood chips
Cooking spray
2 cups cider vinegar
3/4 cup low-sodium ketchup
1/2 cup water
2 tablespoons granulated sugar
1 tablespoon hot pepper sauce
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon black pepper
1 (16-ounce) package cabbage-and-carrot coleslaw
15 (1 1/2-ounce) whole-wheat hamburger buns

1
Combine first 8 ingredients in a large bowl. Rub spice mixture onto pork; place pork in bowl. Cover and chill at least 8 hours or overnight. Soak hickory wood chips in water 1 to 24 hours.
2
Remove pork from refrigerator; let stand at room temperature 20 minutes. To prepare grill for indirect grilling, remove right grill rack. Preheat grill to low using both burners. After preheating, turn the left burner off (leave the right burner on). Maintain temperature at 225u00b0 to 250u00b0. Drain wood chips. Place 1 1/2 cups wood chips on a 12-inch square of aluminum foil. Fold edges of foil to form a packet, and seal; pierce foil packet with a fork. Repeat procedure with remaining wood chips. Place 1 packet of wood chips on right side. Coat grill rack with cooking spray; place pork, fatty side up, on grill rack covering left burner. Cover and grill 8 to 10 hours or until a thermometer registers 190u00b0. Replace packet of wood chips every 2 hours.
3
While pork cooks, combine cider vinegar and next 7 ingredients (through 1/2 teaspoon black pepper) in a medium microwave-safe bowl. Microwave at HIGH 2 to 3 minutes or until sugar dissolves, stirring every 1 minute. Cool to room temperature.
4
Combine coleslaw and 1/2 cup sauce in a large bowl; toss well. Cover and chill 1 hour.
5
Remove meat from grill; let stand 20 minutes. Shred meat with 2 forks; discard bone and fat. Combine shredded pork and 2 cups sauce in a large bowl; toss to coat. Spoon 3 ounces pork and 1/3 cup coleslaw on bottom half of each hamburger bun. Cover with top halves of buns. Serve with additional sauce for dipping.

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon Hungarian sweet paprika, 1 tablespoon Spanish smoked paprika, 1 tablespoon light brown sugar, 1 teaspoon salt, and more.

Yes, Pulled Pork Barbecue Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pulled Pork Barbecue Sandwiches

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