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Pulled Pork Sandwiches

Hot & Fast – Pulled Pork Sandwiches

Pulled Pork Sandwiches
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Hot & Fast Pork Butt – Pulled Pork Sandwiches

What makes this recipe hot and fast is the fact we’re cooking at 300°. The main benefit of cooking hot and fast is a shorter cook time. Instead of tending to a smoker for 12+ hours, you’re only looking at about 6-8 hours. So if you’re in a time crunch, but want some great bbq, hot and fast is the way to go!
Prep Time30 minutes
Active Time6 hours
Resting time1 hour
Total Time9 hours 30 minutes
Course: Main Course
Cuisine: BBQ, Pork
Keyword: pork butt, pulled pork, Pulled Pork Sandwiches
Yield: 12 sandwiches
Author: Darrin Williams
Cost: $20

Equipment

  • BBQ grill or smoker
  • Aluminum Foil Pan
  • Spray bottle
  • Foil
  • Meat thermometer

Materials

  • 6 – 10 lb Pork butt
  • 12 each Buns Brioche recommended
  • 1 each SuckleBusters Honey BBQ Rub
  • 1 each Tailgaters Party Rub
  • 1 cup Apple juice

Instructions

Prepare the Pork Butt

  • Trim any hard fat on the pork butt, and trim any loose pieces of meat left on from the butcher
    Seasoned Pork Butt
  • Optional: Smother the pork butt in thin layer of prepared mustard
  • Season the pork butt completely with a medium coating of Tailgater’s Party Rub
  • Add a heavy top layer of SuckleBuster’s Honey BBQ Rub

Smoke the Pork Butt – setting the Bark

  • Set the smoker cooking temperature to 300 degrees
    Spritzing the Pork Butt
  • Place the seasoned pork but on the smoker
  • Spritz every 1 hour with apple juice
  • Cook to an internal temperature of 165ºF, about 3 to 4 hours. At this point the bark (outter layer of the meat) is set.
  • Remove from the smoker and place in a foil pan, cover tightly with aluminum foil, then place back on the smoker

Finish the Pork Butt

  • Continue cooking until the pork butt reaches an internal temperature of 206ºF, about 3 more hours
  • Remove from smoker, and remove aluminum foil to let the pork butt steam off for 15 minutes to prevent overcooking, and resets the bark

Resting and Pulling the Pork Butt

  • Cover the pork butt back up with foil, and let it rest for 1 hour or more
  • After resting 1 hour then pull/shred the pork butt
  • Optional: Strain the panned juice to remove chunks of fat, and then add the juice back to the meat for additional moisture and flavor

Serve Pulled Pork Sandwiches

  • Butter and toast the buns
    Pulled Pork Sandwiches
  • Add 6 – 8 oz of the pulled pork
  • Top with SuckleBusters Original BBQ Sauce
  • Serve and enjoy!