Perfect Pulled Pork Sandwich
ID: 91f0b137...
A masterclass in making the perfect pulled pork, cooked hot and fast on an offset smoker using the foil boat method. Served on a toasted potato bun with a quick BBQ slaw and a tangy, acidic hog sauce.
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🍳 Cooking Flow
Season a bone-in pork butt and smoke at 275-300°F with the bone facing the fire. → Wrap the pork in a foil boat at 170-175°F internal temperature and cook until tender at 203°F. → Let the meat rest for 45-60 minutes, remove the bone, and shred completely. → Prepare the vinegar-based hog sauce and quick BBQ slaw while the meat cooks. → Mix the shredded pork with hog sauce and assemble on toasted buns with the slaw.
Cooking Steps
Brief Cooking Order
Season a bone-in pork butt and smoke at 275-300°F with the bone facing the fire. → Wrap the pork in a foil boat at 170-175°F internal temperature and cook until tender at 203°F. → Let the meat rest for 45-60 minutes, remove the bone, and shred completely. → Prepare the vinegar-based hog sauce and quick BBQ slaw while the meat cooks. → Mix the shredded pork with hog sauce and assemble on toasted buns with the slaw.
Introduction
A masterclass in making the perfect pulled pork, cooked hot and fast on an offset smoker using the foil boat method. Served on a toasted potato bun with a quick BBQ slaw and a tangy, acidic hog sauce.
Step 1
Select a bone-in pork butt with a nice fat cap. Pat it dry with a paper towel. Do not trim or score the fat cap.
Step 2
Season the pork butt generously on all sides with ChudRub or your favorite BBQ rub. No binder is strictly necessary, but you can use mustard if desired.
Step 3
Preheat your smoker to 275-300°F using lump charcoal and post oak wood. Place the seasoned pork butt on the grate, pointing the flat side of the shoulder blade bone towards the firebox to protect the meat.
Step 4
Smoke for about 8 hours until the internal temperature reaches 170-175°F and a beautiful dark bark has developed.
Step 5
Create a foil boat by wrapping only the bottom and sides of the pork butt with aluminum foil, leaving the top fat cap exposed. Place it back on the smoker.
Ingredients List
Important Notes
Keeping the bone in helps the pork butt cook more evenly and provides a great thermal mass.
Do not trim or score the fat cap; it renders beautifully during the long cook and adds incredible flavor and moisture.
The foil boat method accelerates the cooking process while preserving the crispy bark on the top fat cap.
A highly acidic, vinegar-based sauce is crucial to cut through the rich, fatty flavor of the pork.
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