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!

Chuck Roast Burnt Ends | White Thunder BBQ

Mix the ground pepper, garlic powder and kosher salt in a small bowl. Slice the meat and heavily apply the rub. While the beef is coming up to room temperature, light the fire in the smoker.

Add the apple, maple and hickory wood to the charcoal. Smoke the meat for around 6 hours at 250 F. When internal temperature reaches 170 F, pull the meat off the grill. Let it rest for 10 minutes.

 Cut the meat in 1 inch cubes. In a bowl or dish, add 1/2 C Yellow Gold BBQ Sauce, and 1/2 C of your favorite BBQ sauce. Mix well, until all of the meat is covered in both sauces. Cover the dish and put it back on the grill until the meat is very tender ~205 internal, maybe higher.  Chuck is a very stubborn cut of meat.

Ingredients:

1 t Freshly Ground Pepper

2 t Garlic Powder

1 t Kosher Salt

Apple, Maple and hickory wood.

I hope you give this a try!  If you make these, send me a picture on Twitter or Instagram!

Yellow Gold BBQ Sauce

Full Video Instructions in Video Link Below

Yellow Gold Carolina BBQ Sauce

Brown off the shallots in the olive oil.  Add the garlic and cook for 1 minute.  Add chili powder and cook for an additional minute.

Add remaining ingredients and bring to a simmer. Cook for 30 minutes and let cool.

1 T Olive Oil

3 Diced Shallots

1 Clove of Garlic (minced)

1 T Chili Powder

2 C Yellow Mustard

1 C Cider Vinegar

1/2 C Ketchup

1/4 C Worcestershire

1/2 C Honey

2 T Black Pepper

1/2 T Crushed Red Pepper

1 T Mustard Seeds

1 T Kosher Salt

1/4 C Turbinado Sugar

1/2 C Water

Hot Sauce

I hope you give this a try!  If you make these, send me a picture on Twitter or Instagram!

Full Video Instructions in Video Link Below