Carolina Gold Pulled Pork Shoulder Sandwich
Great Pork Butt/Shoulder Recipe for making an amazing sandwich. Features an awesome Carolina Gold Sauce that adds a tangy kick of flavor. Instructions are for using a Weber Smokey Mountain Smoker. If using pellet or electric smoker, skip charcoal steps.
Equipment
- Smoker
- 1 bag Apple Wood Chunks or Pellets depending on your Smoker
- Temperature Probe
- Grill Tongs
- Spray Bottle for Spritzing Meat
- Butcher Paper
- Small Cooler
Ingredients
Meat
- 7+ Lb. Bone-in Pork Butt/Shoulder
Rub
- 1-2 Cups Dry Rub Choose your favorite
Binder for Rub
- ½ Cup Olive Oil Could use Mustard instead
Spritz for Meat
- 2 oz. Water
- 2 oz. Apple Cider Vinegar
- 2 oz. Beer optional
Water Pan Additions for Smoker
- 16 oz. Water
- 16 oz. Apple Cider Vinegar optional
- 12 oz. Beer optional
Coal & Wood for Smoker
- 1 bag Charcoal Briquettes or Lump Charcoal Use what your smoker requires
- 1 bag Apple Wood Chunks start with 4-5 chunks, add 1-2 as needed throughout smoke
Sandwich Ingredients
- 1 Red Onion
- 1 dash Salt
- 8 Brioche Buns
- 1 tab Butter
Carolina Gold Sauce
- 1 C. Mustard
- ¼ C. Honey
- ¼ C. Apple Cider Vinegar
- 2 tsp. Worcestershire
- 1 T. Tomato Paste
- 1 T. Franks Red Hot Sauce or your favorite
- 2 tsp. Red Pepper Flakes
- ½ tsp. Chili Powder
- 1 tsp. Garlic Powder
- 1 T. Olive Oil
Instructions
Prep Smoker
- Layer bottom of smoker with unlit Charcoal.
- Fill Chimney starter ¼ full of Charcoal. Light using lighter cubes.
- Add lit charcoal on top of unlit coals in smoker.
- Fill water pan with Apple Cider Vinegar, Water and Beer.
- Monitor temperature until smoker reaches steady, 225-275° temperature.
- Add 4-5 wood chunks.
Prep Meat
- Rub olive oil on pork, cover entirely.
- Liberally spread dry rub over the meat. Make sure to get a good coating on the meat.
Add Meat to Smoker
- Place Meat on grill grate fat cap up.
- Insert temperature probe into meat.
- Add separate probe next to meat to monitor smoker ambient temperature.
Monitor Smoker Temperature
- Make sure to keep smoker temperature between 225-275°.
- Adjust vents as needed, opening adds air flow and increase temperature. Closing vents decreases temperature.
- If temperature drops, check coals and add as needed.
3 Hour Check
- Check smoke level, if original wood chunks are dwindling, add 1-2 more.
- Check meat temperature - should have steady climb but has a long time to go.
- Check Meat - Look at the meat, likely won't need to spritz, but if dry can spritz.
6 Hour Check
- Spritz Meat - Spray dry areas of meat.
- Check smoke level, if wood chunks are dwindling, add 1-2 more.
- Check meat temperature - should have steady climb but likely has hours to go unless you're smoking a small roast (generally 1 hr+/lb of meat).
9 Hour Check
- Repeat 6 hour check - Spritz, Check coals/smoke, Check Meat temp.
- Estimate time to completion. Goal is to get meat to 201°. How many degrees is the meat temperature increasing per hour? Example: If meat temp rose 5° in the last hour and you're at 196°...you have about 1 hour left.
Remove Meat from Smoker at 201°
- Use grill tongs to remove meat from smoker and place in backing dish.
- Wrap meat in butcher paper and place in cooler for up to an hour to rest.
Make Carolina Gold Sauce
- Mix ingredients in blender, set aside until ready to build sandwiches.
Shred Pork
- Remove wrapped meat from cooler and place in baking dish.
- Pull the bone out, should come out easily.
- Use hands or meat shredding forks to shred pork. If tender enough you don't need forks, just your hands.
Fry Onions
- Heat Skillet with butter on smoker or stovetop.
- Cut onions into full rings.
- Fry onion rings on skillet, add pinch of salt. Fry until lightly browned on each side.
- Remove onions.
- Toast Buns on Skillet. 1-2 minutes until golden brown.
Build Sandwiches
- Place bottom bun on plate.
- Grab handful of meat and put on bun.
- Add onion.
- Pour on Carolina Gold Sauce.
- Enjoy!