So far I have shared with you the my favorite spice rub and homemade barbecue sauce for pulled pork sandwiches. Today I am going to tie everything together for the final product, the perfect sandwich. Our family loves making pulled pork sandwiches during Alabama football season, it is almost a family tradition! Don’t be discouraged by the length of time it takes to slow-cook the pork, the end result is well worth the wait. We use a smoker to smoke the meat, but I know that is not an option for everyone, so I have included directions for cooking the meat in the oven as well. If you have any pork leftover, I highly recommend a barbecue baked potato with the leftover pulled pork and barbecue sauce….so good!
Barbecue Pulled Pork Sandwiches
1 bone-in or boneless pork butt, around 4 pounds
Barbecue Spice Rub
Place the pork in a baking dish. Rub a thin layer of yellow mustard all over meat, creating a “glue” for the spice rub. Sprinkle spice rub over the mustard and massage into the meat. Continue until the pork butt is fully covered in the spice rub. Cover in foil and refrigerate overnight.
If using a smoker, preheat to 150. Place meat in smoker and let smoke for 2 hours. Take meat out of smoker, cover in foil (tight enough that the juice of the meat will not spill out) and place in a 225 degree oven. Continue cooking until the internal temperature reaches 210 degrees.
If using an oven, preheat to 225 degrees. Place meat in oven and cook until the internal temperature reaches 160 degrees. Cover pork in foil and return to the oven to cook until the internal temperature reaches 210 degrees (for about 7 to 8 hours).
Take meat out of over and let rest for 15 to 20 minutes. (I like to wrap the meat in a towel while the juices rest to keep the temperature warm). With two forks, pull meat apart until it is fully shredded.
Serve on a toasted bun with barbecue sauce drizzled on top. Great with sides such as barbecue baked beans, coleslaw, and potato salad.