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Slow Smoked Pulled Pork Sandwiches

Pulled pork is one of the best things to make for a beginner to slow smoked barbecue. A fatty pork butt is very forgiving. It’s almost impossible to mess this cut up if you follow a few simple instructions and pulled pork sandwiches are what dreams are made of.
5 from 6 votes
Prep Time 30 mins
Cook Time 10 hrs
Dry Brine 12 hrs
Total Time 22 hrs 30 mins
Course Main Course
Cuisine American
Servings 10 sandwiches


  • 5-7 lb. bone-in pork butt
  • 1/2 cup pork rub - see recipe above
  • 1/3 cup yellow mustard
  • 2 1/2 - 3 1/2 tsp. Morton's Kosher Salt
  • 1/2 cup apple cider vinegar
  • 1 cup apple juice


The Day Before

  • Trim the outside of the pork butt, leaving no more than 1/8" of fat on any part.
  • Tie the meat with butcher's twine. Try to shape the meat so that it is a uniform thickness.
  • Rub with 1/2 teaspoon of Morton's Kosher Salt for every one pound of meat.
  • Place in a pan, cover with foil or plastic wrap, and place in the refrigerator until the following morning.

Cooking Your Pulled Pork

  • Slather meat with yellow mustard.
  • Sprinkle with salt-free rub, so that the meat is well covered, but not heavily caked.
  • Cover and leave on the counter at room temperature while you fire up your grill/smoker.
  • Prepare your grill for two-zone cooking, or fire up your smoker. Preheat to 225 degrees.
  • Add wood chips/chunks/pellets.
  • Put the meat on the smoker and insert your temperature probe. Close the lid.
  • After one hour, spritz with your apple juice/cider spray (1/2 c. apple juice, 1/2 c. apple cider vinegar). Spray again every thirty minutes until it hits the stall (150-160 degrees).
  • Wrap meat in heavy duty aluminum foil, with 1/2 cup of apple juice and place in pan.
  • Place back in smoker and reinsert your meat probe.
  • Cook until the internal temperature hits 190 degrees.
  • Unwrap and place back in the smoker directly on the grill. Reserve the liquid.
  • Cook until the internal temperature hits 203 degrees, or the shoulder blade pulls out with little to no resistance.
  • Loosely tent pork butt with foil and let rest for at least half an hour.
  • Pull pork with a fork, meat claws, chop, or cheat with your stand mixer. Thoroughly mix in the reserved liquid until the meat absorbs it all.
  • Make some bad-ass sandwiches.
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