Love this best Texas Pulled Pork Sandwich. I call it a “Texas” because it’s seasoned and smoked like we smoke Texas brisket. I used a pork butt, which is the shoulder. Loaded with fat, they have delicious flavor.
I don’t inject this and I season it before I put it on the smoker, not over night. The rub I use is just salt and pepper along with paprika, onion powder, paprika, and garlic powder. I mix everything up in a shaker so it is evenly distributed. I love these salt and pepper shakers to keep rubs in. https://amzn.to/39m5BtM
best texas pulled pork sandwich.
love to serve the pulled pork sandwiches with potato salad on the side. Just seems that is a must! And, we ours with a simple slaw on top. Allen likes a slaw for sandwiches with just shredded cabbage and carrots, and a dressing with just mayonnaise, a little sugar and red wine vinegar, salt and pepper. Delicious. Here’s a link for the potato salad
I make a BBQ sauce I got from Aaron Franklin’s book. If you don’t have it, it is a great learning how to smoke meats book, specifically Texas style. Here’s a link for his book. https://amzn.to/32KKiAV
I make my own BBQ sauce from Aaron’s book, but all of his sauces are excellent. I usually go with the original that is ketchup based, but I love his vinegar BBQ sauce and he has a delicious espresso BBQ sauce. Here’s a link for those https://amzn.to/2OQRovw
best texas pulled pork sandwich.
Here’s the recipe!! Enjoy!
best texas pulled pork sandwich.
Ingredients
- 1/4 cup salt
- 1/4 cup black pepper
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 10-11 bone in pork butt (shoulder)
- olive oil
- vinegar in spray bottle for spraying
- Slaw, recipe follows
- hamburger buns
- butter for the buns
- BBQ sauce of your choice
For the Slaw
- 1 pound green cabbage
- 1 large carrot, grated
- 1 tbsp red wine vinegar or vinegar of your choice
- 1/2 cup mayonnaise
- 1 tbsp white sugar
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Combine the spice ingredients. I like to put them in a shaker so you can really mix them and get an even spread.
- I used my Big Green Egg. An alternative if you don’t have a smoker would be to sear on all sides on your charcoal grill and even a gas grill, then finish in the oven wrapped in foil at 250. Degrees. Prepare your smoker for cooking. You want to smoke at about 250.
- Pat the pork dry and rub with olive oil all over. Shake the spice mixture on all sides. Place the pork fat side up on your smoker and cook until the bone easily comes out or an internal temperature of about 200. You want to periodically spray the pork with the vinegar. After the pork has cooked about 5 or 6 hours when the fat starts to split I like to wrap in foil. Place back on the grill and cook for another 5 hours.
- Remove the pork from the smoker and allow to rest. When it is cool enough to handle, shred the pork. You can probably shred it with a couple of forks, or just your hands. If you've cooked until the temperature is 200 it will just fall apart.
- At this point I douse with some of the vinegar and the bbq sauce and combine.
- Heat a pan or griddle . Butter each side of your buns and cook until lightly browned. Add about a tablespoon BBQ sauce to the top and bottom of each bun. Pile high with the pulled pork. Add more BBQ sauce. Pile some of the slaw on top, place the top bun and serve. Enjoy!
For the Slaw
- Combine all the ingredients for the dressing. Shred your cabbage and grate your carrot. Add to a large bowl and toss with the dressing.