Smoked Pork Butt Sandwiches
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
53
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Light Brown Sugar1 tbsp
Mustard Powder (dry)2 tsps
Paprika1 tsp
Chili Powder1 tsp
Garlic Powder1 tsp
Cayenne Pepper1 tsp
Celery Seed6 tbsps
Apple Cider Vinegar2 tbsps
Canola Oil1 tbsp
Mayonnaise1 tbsp
Yellow Mustard2 tbsps
SugarDirections:
1
Watch how to make this recipe
2
Special equipment: 6 cups hickory wood chips soaked in water for 30 minutes, then drained; small aluminum tray Place the pork butt on a rimmed sheet tray
3
Whisk together the brown sugar, dry mustard, salt, paprika, chili powder, garlic powder, black pepper, cayenne and celery seed together in a small bowl to blend
4
Rub the mixture all over the pork butt
5
Cover with plastic wrap and let marinate for at least 1 hour at room temperature or up to overnight in the fridge
6
Let come to room temperature for 1 hour before smoking
7
Fill a small aluminum tray with the drained wood chips
8
Place the tray under the far left grill grates
9
Heat your grill to medium-high heat and heat for 20 minutes
10
The chips should start to ignite and smoke
11
Turn the far right burner off after 20 minutes
12
Place the pork fat-side up on the far right on the grill grates over the unlit burner
13
Cover the grill and cook until tender and a fork can easily twist in the meat with no resistance, about 7 1/2 hours, maintaining a temperature of 275 to 300 degrees F
14
The internal temperature should reach 190 degrees F
15
You will need to add a handful of chips to the tray every few hours
16
Remove the pork from the grill to a baking sheet and let rest for 30 minutes
17
Shred with forks and season the meat lightly with salt
18
Serve on soft white buns and topped with Sweet and Tangy Vinegar Slaw
19
Whisk together the apple cider vinegar, canola oil, mayonnaise, mustard, sugar and celery seeds in a large bowl
20
Add the carrots, cabbage and shallots and toss all together
21
Top with salt and pepper
22
Cover with plastic wrap and refrigerate for at least 1 hour so the cabbage softens and the flavors all marry together