Pulled smoked pork sandwiches

Votes: 2

Time: 6 hours 45 minutes
Complexity: easily
Quantity: 12 sandwiches

The American holiday of July 4th isn't just a celebration of Independence Day, with fireworks and a parade, but also a celebration of the Founding Fathers. Every family has its own story, and nothing prevents a festive picnic in the backyard.

Pulled pork originates from the American South. Thanks to the long simmering and smoking process, the meat becomes so tender that it can be easily shredded with a fork. It's traditionally used as a filling for various burgers and sandwiches. In this recipe, the smoky flavor of the meat perfectly complements the equally popular American coleslaw, essentially a cabbage and carrot salad with a few additions. If you don't use up all the meat for sandwiches, you can safely use it for main courses with a variety of side dishes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pork

1 boneless pork shoulder (4.5 kg - 5.4 kg), rinsed and patted dry
6 tablespoons paprika
3 tablespoons of sugar
A little less than 1 tbsp onion powder
12 soft hamburger buns, cut in half
Cole Slaw Salad, for filing

Barbecue sauce

2 tbsp. ketchup
1/4 cup brown sugar
1/4 cup sugar
1.5 tsp onion powder
1.5 tsp mustard powder
2 tablespoons lemon juice
2 tbsp Worcestershire sauce
0.5 cup apple cider vinegar
2 tablespoons corn syrup

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

If using a gas grill, heat one side very high and add wood chips to the smoker. When smoke appears, reduce the heat to 275°F (135°C) and cook the pork on the cool side with the grill closed.
Preparing pork.

Make the seasoningCombine paprika, sugar, and onion powder in a bowl. Place 3 tablespoons in a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and rub the pork with the mixture. Wrap in plastic wrap and marinate in the refrigerator for 2 hours to 1 day (set aside the remaining seasoning).

Preparing wood chips.

Soak 6 cups of wood chips in water for about 15 minutes, then drain. Don't soak the chips too long, or they will extinguish the fire.

Preheat a charcoal grill: Add charcoal to the grill or smoker and light. (Spray with lighter fluid; you can also use a charcoal lighting mug.) When most of the coals have turned white, spread them out with tongs. Sprinkle 1/2 cup of wood chips over the coals (for a larger grill, use 1 cup). The grill temperature should be around 275°F (135°C).
Cooking meat.

Place the pork fat-side down on the grate of a smoker or grill. Close the lid and cook, turning the meat about every hour, until a thermometer registers 145°F (64°C) in the center of the meat, about 6 hours total.

Maintaining grill temperature: While cooking the meat, add more charcoal and wood chips to maintain the temperature between 120°C and 135°C and to support smoking.
Preparing the sauce.

Meanwhile, in a saucepan, combine the ketchup, 1 cup water, both types of sugar, 1.5 teaspoons of pepper, onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup, and 1 tablespoon of the remaining barbecue seasoning. Place over high heat. Stirring constantly, bring to a boil, then reduce the heat and simmer, uncovered, for about 2 hours, stirring occasionally. Let cool and reheat before serving.
Cutting pork into fibersTransfer the meat to a wire rack (you'll need all the aromatic juices) and let it rest until cool enough to cut. Tear into small pieces, transfer to a plate, and pour the juices from the rack over the meat.

Assembling sandwiches: Place pork on the bottom bun, drizzle with barbecue sauce, top with coleslaw and cover with the top bun.

Chef's recommendation

To finish, try a cooling alcoholic cocktail with ice cream - Creamcycle Cocktail Float.