PULLED PORK SANDWHICH
INGREDIENTS
10 LB. BONE IN PORK SHOULDER
MUSTARD
ADKINS WESTERN STYLE BBQ SEASONING
ADKINS SWEET BBQ SAUCE
PICKLED JALAPENOS
INSTRUCTIONS
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Prepare the Pork: Trim excess fat from the pork shoulder, leaving a thin layer. Score the fat cap in a crosshatch pattern, cutting about 1/4 inch deep to allow seasoning to penetrate.
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Season: Apply a thin, even layer of yellow mustard over the entire pork shoulder to act as a binder. Generously coat all sides with Adkins Western Style BBQ Seasoning, pressing it into the meat.
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Smoke: Preheat your smoker to 275°F (135°C). Place the pork shoulder on the smoker grate, fat side up. Smoke until the internal temperature reaches 200°F (93°C), about 10–12 hours, depending on the size and smoker consistency. Spritz with water or apple juice every hour after the first 3 hours to keep the surface moist.
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Wrap and Rest: Once the pork reaches 200°F, remove it from the smoker. Wrap tightly in aluminum foil and place in an insulated cooler or warm oven (off, or set to low) to rest for 1–2 hours. This allows the juices to redistribute.
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Pull the Pork: Unwrap the pork and transfer to a large cutting board or tray. Using two forks or meat claws, shred the pork, discarding the bone and any large pieces of fat. Mix in 1 cup of Adkins Sweet BBQ Sauce to coat the pulled pork evenly.
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Serve: Pile the pulled pork onto soft hamburger buns. Top with pickled jalapeños and an extra drizzle of Adkins Sweet BBQ Sauce for added flavor. Serve immediately with sides like coleslaw or baked beans.