Not-So-Pulled-Pork Sandwiches
Get ready to embark on a flavorful journey with this mouthwatering smoked pork shoulder recipe. This dish features tender, juicy pork shoulder coated with a savory rib rub and slowly smoked to perfection with hickory chips. The result is a succulent meat that is then mixed with a delightful mustard and molasses grilling sauce, adding depth and richness to every bite. Served on toasted hamburger buns with a side of refreshing coleslaw, this dish is sure to become a family favorite at your next gathering. Enjoy!
— Constant Cookbook
Ingredients
- 1 boneless pork shoulder, 6 to 6 1/2 lb.
- 6 1/2 Tbs. rib rub
- Hickory chips for smoking
- 2 1/2 cups mustard and molasses grilling sauce
- 12 hamburger buns, toasted
- Coleslaw for serving (see related recipe at right)
Instructions
- Rub the pork shoulder evenly with the rib rub. Place in a sealable plastic bag and refrigerate for at least 8 hours or up to 24 hours.
- Remove the pork from the bag. Using an electric smoker according to the manufacturer's instructions, smoke the pork with hickory chips at 225ºF for about 14 hours. Transfer the pork to a plate and let cool for 1 hour.
- Pull the meat apart into large chunks and place in a large saucepan. Stir in the grilling sauce, set over medium heat and heat until warmed through. Divide the pork among the hamburger buns and serve with coleslaw. Serves 12.
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