• Kennedy Fabian

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!

Thompson Brothers & Company, LLC. © 2013. All rights reserved. Proud partner of PAI www.paimn.org

Patent information:

  US 9,820,612 B2, US 29/582,457 (pending). For use in the method of US 8,741,068 B2. CA 174,294 (pending)

  US 9,820,612 B2, US D664,319.  For use in the method of US 8,741,068 B2

  US 9,820,612 B2, For use in the method of US 8,741,068 B2.

  US 9,820,612 B2, US D664,319, US 62/572,668.  For use in the method of US 8,741,068 B2.  CA 177,126 (pending). 

  EU 004384436-0001/0003.  AU 201716091, 201716092, 201716103.  NZ 423571, 423572 (pending).

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Thompson Brothers & Company, LLC

1270 Helmo Ave North

Oakdale, MN 55128