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    Sandwich: BBQ Pulled Pork Sandwiches


    Source of Recipe


    Andy Husbands at www.coldhardfoodballfacts.com

    Recipe Introduction


    Husbands and his buddy Chris Hart have a competitive barbecue team called iQue. They’ve won competitions all over the country and are routinely named the best barbecue team in New England at the Harpoon Brewery Championship Barbecue competition.

    This is their award-winning barbecued pulled-pork sandwich and spicy rub. It’s pretty damn tasty. It takes a long time to cook, but worth the effort for hard-core tailgaters (makes 8 sandwiches).

    List of Ingredients




    For the spice rub
    * 1/4 cup brown sugar
    * 1/4 cup granulated sugar
    * 3 tablespoons paprika
    * 2 tablespoons kosher salt
    * 1 tablespoon ground cumin
    * 11/2 teaspoons chili powder
    * 11/2 teaspoons cayenne pepper
    * 1 tablespoon freshly ground pepper

    Combine all ingredients and mix thoroughly. Store in an airtight container


    For the sauce
    * 3/4 cup white vinegar
    * 4 1/2 teaspoons granulated sugar
    * 2 tablespoons ketchup or favorite barbeque sauce
    * 1 1/2 teaspoons kosher salt
    * 1 tablespoon yellow mustard
    * 1 teaspoon freshly ground black pepper
    Combine all ingredients and mix thoroughly.

    For the pork
    * 3 pounds pork butt or shoulder
    * 1 cup pulled pork spice rub
    * 1 cup apple cider
    * 1 cup apple cider vinegar
    * white sandwich buns

    Recipe



    Heat off-set smoker or water smoker to 275 degrees (Husbands uses oak and hickory). Combine the cider and cider vinegar together in a spray bottle.

    Place the pork in a shallow pan or bowl and cover liberally with dry rub. Place the pork in the hot smoker for 4 to 4 1/2 hours. Mist the meat with the cider mixture after the first 2 hours of cooking every ½ hour. The meat should be 195 degrees internally when done. Allow the meat to cool slightly (20 minutes) and shred the meat by hand (use rubber gloves if you do not want your hands stained). Immediately pour the sauce over the shredded pork and toss well to cover all of the meat.

    To assemble a sandwich, open the sandwich roll and place a heaping spoonful of the pork on a bun.

 

 

 

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