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Flavorful Smoked Pulled Pork Sandwiches

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A smoky, tender pulled pork sandwich recipe perfect for Fourth of July celebrations and summer cookouts, featuring a balanced rub and tangy mop sauce.

Ingredients

Scale
  • 4–5 lbs pork shoulder (pork butt), well-marbled
  • 1/4 cup brown sugar (50 g)
  • 2 tbsp paprika (15 g), smoked preferred
  • 1 tbsp salt (15 g)
  • 1 tbsp freshly ground black pepper (7 g)
  • 1 tbsp garlic powder (10 g)
  • 1 tbsp onion powder (10 g)
  • 1 tsp cayenne pepper (5 g), optional
  • 1/2 cup apple cider vinegar (120 ml)
  • 1/2 cup water (120 ml)
  • 1 cup barbecue sauce (240 ml), favorite brand or homemade
  • 8 sturdy sandwich buns (brioche or potato buns preferred)
  • Optional toppings: pickles, coleslaw, sliced red onions, jalapeños

Instructions

  1. Trim the pork shoulder, removing excess fat but leaving a thin layer for moisture (about 10 minutes).
  2. Mix brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper in a large bowl to create the dry rub.
  3. Pat the pork dry with paper towels and massage the dry rub all over the meat, covering every nook and cranny (5-7 minutes).
  4. Preheat smoker or grill to 225-250°F (107-121°C) using wood chips like hickory or applewood for smoke.
  5. Mix apple cider vinegar and water to prepare the mop sauce; have a brush or mop ready for basting.
  6. Place pork on smoker fat side up and smoke for 6-8 hours until internal temperature reaches 195-205°F (90-96°C).
  7. Baste the pork with mop sauce every hour to keep it moist and develop flavor.
  8. After 4-5 hours, when bark is firm and dark, wrap pork tightly in foil or butcher paper to prevent drying and speed cooking.
  9. Once done, let the pork rest wrapped for at least 30 minutes to redistribute juices.
  10. Use two forks or meat claws to shred the pork into bite-sized pieces, discarding large chunks of fat.
  11. Gently fold in barbecue sauce to taste.
  12. Assemble sandwiches by piling pulled pork on buns and adding optional toppings like pickles or coleslaw.

Notes

Keep a spray bottle of water handy for flare-up control. Maintain consistent smoker temperature to avoid drying out the pork. Wrapping the pork after 4-5 hours (Texas crutch) helps retain moisture and speeds cooking. Rest meat for at least 30 minutes before shredding. For gluten-free, use gluten-free buns or lettuce wraps. Adjust cayenne pepper for desired spice level.

Nutrition

Keywords: pulled pork, smoked pork, barbecue, Fourth of July, summer cookout, sandwich, smoky, easy recipe

Find it online: https://lucydishes.com/flavorful-smoked-pulled-pork-sandwiches-easy-recipe-for-fourth-of-july-celebration/