Pork Sandwiches


Ingredients:

1 (16-18 pound) Whole Pork Shoulder

DRY RUB

1/2 tablespoon Brown Sugar

1 tablespoon Granulated Sugar

2 1/4 teaspoons Garlic Salt

2 1/4 teaspoons Kosher Salt

1/2 tablespoon Paprika

1 teaspoon Chili Powder

1/8 teaspoon Dried Oregano Leaves

1/8 teaspoon Cayenne Pepper

1/8 teaspoon Cumin

1/8 teaspoon Black Pepper

spoons Worcestershire Sauce

VINEGAR MOP

2 cups Apple Cider Vinegar

1 tablespoon Ancho Chile Powder

1/2 tablespoon Salt

2 slices Lemon


Instructions:


1. Set up your grill for indirect cooking

2. Combine the dry rub ingredients

3. Apply the dry rub to the meat and rub in well

4. Preheat grill to 225°, place the pork shoulder on the side of the grill opposite the heat source and close the lid

5. Cook for 8 hours

6. Make the vinegar mop by combining its ingredients and periodically bast the the pork

7. Once internal temp is 195, remove from grill and let rest for 1 hour

8. Pull pork apart and place on buns with homemade coleslaw

9. Serve and enjoy!

Recent Posts

See All