Pulled Pork Sandwich

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Step 1

Before hand, soak hickory, cherry and apple wood chunks for an hour, drain out water

Step 2

Open egg smoker

Step 3

Put lump charcoal in

Step 4

Take handful of fire starter and put underneath charcoal on 4 corners and 1 in middle

Step 5

Light fire starter with lighter

Step 6

While charcoal starts to burn, go back inside to start to make the dry rub

Step 7

Dry rub: combine brown sugar, kosher salt, coarse ground black pepper, hickory salt, paprika in bowl

Step 8

Take bone in pork shoulder out of package (make sure to keep in bowl because it bleeds) and onto long Pyrex dish

Step 9

Put thin layer of dry rub on all side of the meat

Step 10

Check the smoker and if there’s any smaller hot charcoal chunks being made, and if there’s a good base of them, because we need something for the wood chunks to burn on top of

Step 11

When you have a good charcoal base, put the wood chunks on

Step 12

On top of the wood chunks, put on grill with a diffuser (comes with smoker) on the bottom to make sure the heat doesn’t go directly onto the meat

Step 13

Place pork shoulders on grill and close smoker lid

Step 14

When we close the smoker, we ideally want to max out at 210-225° F, so open the top half way so air/oxygen gets in to get warmer faster

Step 15

Monitor smoker until it starts getting hotter slowly, if it goes up too fast close the lid a little, because if you keep it open you’ll blow right past 225F

Step 16

Once the smoker reaches around 225F (playing around with top and bottom vents until it maxes around 225F and stays there), leave it at that setting overnight for 13 hours (not too long so it doesn’t dry out)

Step 17

The next day, take it out and pull the pork pieces all off the skin (the bone should come right out)

Step 18

After you take pork out, take out the grill (with oven mitts) and let smoker burn out by closing both vents (no oxygen)

Step 19

For the BBQ sauce: Heat the vinegar and sugar in a small pot over medium heat until the sugar dissolves. Off the heat, stir in the ketchup, honey, red pepper, salt and black pepper.

Step 20

Lather BBQ sauce over pulled pork and mix

Step 21

Serve with buns and cole slaw