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Apple Wood Smoked Pulled Pork Sandwich | White Thunder BBQ

Whether you want to take it with you on a day trip, pack it for lunch at work, or just enjoy it in the comfort of your home, a pulled pork sandwich is always delicious! This pulled pork sandwich recipe will walk you through the process from start to finish.

What you will need:

1 Pork Shoulder Roast
Dry rub (used in this recipe: Memphis Dust)
50/50 Cider Vinegar / Apple Juice Mix
Kaiser Buns
Dill Pickles
Barbecue Sauce
Wood chunks of your preference (we’re using apple wood in this recipe)

Begin by trimming down the pork shoulder. Trim any unwanted fat (there will probably be a lot of it).

Apply the rub liberally on all sides. Wrap it and leave it in the fridge overnight.

Get your smoker up to temp at 225-275ºF. Add a couple of wood chunks as well.

Before putting the shoulder on the pit, add some more dry rub.

During smoking, spritz with a 50/50 Cider Vinegar / Apple Juice Mix.

Cook for about 1.5 to 2 hours for each lb of meat, or until the internal temperature of the pork shoulder reaches 195-203ºF. At that point remove the pork from the smoker, wrap it in foil and let it rest for 1-2 hours at room temperature.

The pork is now ready to be pulled!

Get the buns ready. Top with some pickles, then add some pulled pork. Now just add your favorite BBQ sauce, and enjoy!

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The Black and Blue Butter Burger

I have had this idea for a burger for the longest time and never really had the inspiration to film it.  And then Rus from over at Smoky Ribs announced this contest.  I knew I had to film up this delicious burger recipe.  I have always been a big fan of Black and Blue burgers but thought I could make a better one.  This is what I came up with.  I really hope you give this recipe a try.

Ingredients:

Blue Cheese Compound Butter

1 Stick Butter Room Temperature

2 oz Crumbled Blue Cheese

Chives

Thyme

Salt

Freshly Cracked Black Pepper

English Muffins

5 C White Flour

1 t Salt

1 C Milk

2 T White Sugar

2 Jalapenos

4 oz White Cheddar

Blackening Seasoning

2 t Salt

2 t Freshly Cracked Black Pepper

1.5 t Paprika

1 t Cumin

1 t Cayenne

Hot sauce Spiked Fried Shallots

¼ C Milk

¼ C Hot Sauce

Flour

Blackening Seasoning

2.5 lbs Chuck Roast

1/2 lb Brisket Trimmings

Bacon
Green Leaf