Pulled Pork Sandwiches | National Swine Registry


Ingredients:

1 Pork butt
Mustard
Apple juice
Pork Rub:

  • 1 tbsp Paprika
  • 1 tbsp Smoked paprika
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tbsp Chili powder
  • 1 teaspoon Cumin
  • 1 tbsp Paprika
  • 1 tbsp Smoked paprika
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 1 tsp Brown sugar
  • 1 tsp Dried oregano
  • 1 tsp Dried thyme

Brioche Buns
Barbecue sauce of your choice
Pickles/ toppings of your choice

Directions:

  1. Coat pork butt on all sides with mustard and pork rub
  2. Let sit 30 minutes before placing in smoker
  3. Place pork butt in smoker, spray with apple juice every 2 hours
  4. Once the pork has reached an internal temperature of 203 degrees Fahrenheit, remove from smoker and let rest for 45 minutes
  5. After resting, shred pork with gloved hands or two forks
  6. Serve on Brioche buns with barbecue sauce and other desired toppings
  7. Enjoy!



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