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Pulled Pork Sandwich
Print Recipe

Pulled Pork

When you're craving BBQ - this is the recipe to try.
Course: Main Course
Cuisine: American
Keyword: Coleslaw, Pork, Pork Butt, Pork Shoulder, Pulled Pork, Sandwich

Equipment

  • Smoker

Ingredients

  • 9 lb pork butt
  • Kosmos Q Honey Chipotle Killer Bee BBQ Rub
  • Montana Outlaw BBQ Pork Rub
  • Stubb's Pork Marinade
  • aluminum foil
  • Blue Hogs Champions' Blend BBQ Sauce

Instructions

  • Season with a medium coat of Kosmos Q Honey Chipotle Killer Bee BBQ Rub, and a heavy coat of Montana Outlaw BBQ Pork Rub.
  • Let the pork butt rest for 6-8 hours.
  • Smoke for 4 hours at 275°-300°.
  • Place the pork butt on foil and pour a half bottle of Stubb's Pork Marinade around it. Double wrap with foil.
  • Smoke until internal temperature reaches 205°.
  • Shred meat and add Blue Hogs Champions' Blend BBQ Sauce.

Notes

For sandwiches, we make Paul Kirk's coleslaw (from his cookbook: Paul Kirk's Championship Barbecue).  It tastes amazing and adds the right amount of crispy crunch.