FOOD
S2 Pulled Pork Sandwich
Equipment
Ingredients
Dry Rub
Directions
Ingredients
- 1 or 2 pork shoulder roast(s) of 8 lbs or less
Dry Rub
- 1/4 cup ground black pepper
- 1/4 cup paprika
- 1/4 cup brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon chili powder
Directions
- Rub pork with 1/2+ rub night before, wrap in plastic, refrigerate overnight.
- Next day remove plastic wrap, apply rest of rub, let rest at room temperature for 30 to 45 minutes.
- Cook indirect for 1.5 hours per pound between 225°F to 250°F degrees, until pork reaches 195°F to 205°F.
- Remove from heat and let rest for 15 minutes.
- Pull chunks apart and shred.
- Serve with favorite BBQ sauce.