Pulled Pork BBQ Sandwich
I am so excited about my brand new BBQ rubs with Spiceology! Today we are starting with the most versatile rub, Big Bad BBQ Rub, to make a great recipe for a delicious Pulled Pork BBQ Sandwich. Table of Contents Why You’ll Love These Pulled Pork BBQ SandwichesPulled Pork BBQ Sandwich IngredientsHow to Make Pulled Pork BBQ SandwichesMore with Pulled PorkBBQ Sauce:ServingPulled Pork BBQ Sandwich Recipe Why You’ll Love These Pulled Pork BBQ Sandwiches Pulled Pork BBQ Sandwich Ingredients How to Make Pulled Pork BBQ Sandwiches More with Pulled Pork BBQ Sauce:Serving BBQ Sauce: Serving Pulled Pork BBQ Sandwich Recipe This is an all-purpose BBQ rub that you can use on just about anything (pork, chicken, beef, seafood and more). It is sweet, savory, and its secret ingredient is a slight pinch of cinnamon for a warming spice flavor on the meat. It is so well-balanced for all your BBQ needs. Let’s dive into how to make these pork sandwiches! Check out the four pack of the new seasonings here. Why You’ll Love These Pulled Pork BBQ Sandwiches This easy BBQ sandwich is a great starter for anyone wanting to try the rub for themselves. It combines the best pulled pork with tangy BBQ sauce, cole slaw, and a soft bun. We put the new seasoning on the pork and in the BBQ sauce! Fully ensuring deliciousness in every bite! It’s a great way to please any group, and it’s easy to serve– people can make their own sandwiches at your cookout with ease. For more delicious recipes with my beer can seasonings, check out Smoked Chicken Thighs with Spicy Peach Glaze, Jalapeño Lime Rotisserie Chicken Chili and Smoked Bologna. Pulled Pork BBQ Sandwich Ingredients This pulled pork sandwich recipe is a simple recipe that will become one of your go-to’s. I mean, who doesn’t love a BBQ pork sandwich this time of the year? It’s a delicious meal that takes one hour of prep and six hours of cooking time to serve ten people. To create your fall-apart tender meat, combine pork butts, Big Bad BBQ Rub, and yellow mustard. You’ll soak it in a crutch of light beer and pork fat to add some epic flavor. Then, you’ll make the best BBQ sauce out of brown sugar, local honey, ketchup, white vinegar, molasses, hot sauce, light beer, and a dry rub (I used Big Bad BBQ Rub). You’ll finish off this easy pulled pork recipe with hamburger buns, coleslaw, and any other simple ingredients to expand your preferred flavor profile. How to Make Pulled Pork BBQ Sandwiches Place your pork butt on a baking sheet, lather with yellow mustard all over and generously season all sides with your favorite BBQ seasoning in order to completely cover the roast. Place pork in the fridge, uncovered, for at least 4 hours but ideally overnight. Preheat your smoker to about 250F. Then add some wood chips or wood chunks if desired for extra smoky flavor. Pull your pork butt out and place on the smoker to cook until their internal temperature reaches 165F (about 4-6 hours). Once the pork butt has hit the temperature, pull it out and place in a large foil bin. Fill into the bin your pork fat and light beer. The liquid in the bin should come past 50% of the pork butt’s height, so add more or less if necessary. Tightly cover your bin with foil and place back on the smoker at 250F to smoke until the meat is tender to probe and shreddable (another 3-4 hours). Once the pork butts are done, pull them off and let them rest for 30 minutes. While the pork butts are resting, let’s make the BBQ sauce! More with Pulled Pork BBQ Sauce: To make your homemade barbecue sauce, heat your grill to medium high temperature (around 375F) for direct cooking. Preheat a cast iron skillet or a medium saucepan for your homemade BBQ sauce. Add all the ingredients for the Honey BBQ sauce to the pan and stir over medium high heat (about 350F) until it starts to simmer and the brown sugar dissolves. Let the tangy barbecue sauce simmer over medium heat (about 325F) for 5 minutes or until the sauce has thickened. Once done, pull off and let cool at room temperature. Serving Get the pork butts back out and remove their bones before shredding them up for serving. Add the shredded pork to the bottom bun, then finish with the Honey BBQ Sauce on top. Serve this Pulled Pork BBQ Sandwich with coleslaw on the side and enjoy! Store any leftover pork in an airtight container and use it for pork tacos, nachos, or even BBQ mac and cheese. Cheers! Needing more spice in your life? My spice line can help with that. Check them out here. Pork: ▢ 1-2 Whole Pork Butts bone in▢ 1 cup Big Bad BBQ Rub▢ Yellow Mustard for binder ▢ 1-2 Whole Pork Butts bone in ▢ 1 cup Big Bad BBQ Rub ▢ Yellow Mustard for binder Crutch: ▢ 36 oz Favorite Light Beer▢ ½ cup Pork Fat ▢ 36 oz Favorite Light Beer ▢ ½ cup Pork Fat Honey BBQ Sauce: ▢ 1 cup Brown Sugar▢ ½ cup Local Honey▢ ¼ cup Ketchup▢ ⅛ cup White Vinegar▢ 2.5 tbsp Molasses▢ 2 tbsp Hot Sauce▢ 4 oz Light Beer▢ 1 tbsp Big Bad BBQ Rub ▢ 1 cup Brown Sugar ▢ ½ cup Local Honey ▢ ¼ cup Ketchup ▢ ⅛ cup White Vinegar ▢ 2.5 tbsp Molasses ▢ 2 tbsp Hot Sauce ▢ 4 oz Light Beer ▢ 1 tbsp Big Bad BBQ Rub Sandwich: ▢ Burger Buns▢ Coleslaw if desired ▢ Burger Buns ▢ Coleslaw if desired Pulled Pork: Place your pork butt on a baking sheet, lather with yellow mustard all over and generously season all sides with your favorite BBQ seasoning in order to completely cover the roast.Place them in the fridge, uncovered, for at least 4 hours but ideally overnight.Preheat your smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor.Pull your pork butt out and place on the smoker to cook until 165F internal (about 4-6 hours). Once the pork butt has hit the temperature, pull it out and place in a large foil bin.Fill into the bin your pork fat and light beer. The liquid in the bin should come past 50% of the pork butt’s height, so add more or less if necessary. Tightly cover your bin with foil and place back on the smoker at 250F to smoke until the meat is tender to probe and shreddable (another 3-4 hours). Once the pork butts are done, pull them off and let them rest for 30 minutes. Remove the bone and shred them up before serving.Add the shredded pork to a burger bun then finish with the Honey BBQ Sauce on top. Serve with coleslaw on the side and enjoy! Place your pork butt on a baking sheet, lather with yellow mustard all over and generously season all sides with your favorite BBQ seasoning in order to completely cover the roast. Place your pork butt on a baking sheet, lather with yellow mustard all over and generously season all sides with your favorite BBQ seasoning in order to completely cover the roast. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight. Preheat your smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor. Preheat your smoker to about 250F. Add some wood chips or wood chunks if desired for extra smoky flavor. Pull your pork butt out and place on the smoker to cook until 165F internal (about 4-6 hours). Pull your pork butt out and place on the smoker to cook until 165F internal (about 4-6 hours). Once the pork butt has hit the temperature, pull it out and place in a large foil bin. Once the pork butt has hit the temperature, pull it out and place in a large foil bin. Fill into the bin your pork fat and light beer. The liquid in the bin should come past 50% of the pork butt’s height, so add more or less if necessary. Fill into the bin your pork fat and light beer. The liquid in the bin should come past 50% of the pork butt’s height, so add more or less if necessary. Tightly cover your bin with foil and place back on the smoker at 250F to smoke until the meat is tender to probe and shreddable (another 3-4 hours). Tightly cover your bin with foil and place back on the smoker at 250F to smoke until the meat is tender to probe and shreddable (another 3-4 hours). Once the pork butts are done, pull them off and let them rest for 30 minutes. Once the pork butts are done, pull them off and let them rest for 30 minutes. Remove the bone and shred them up before serving. Remove the bone and shred them up before serving. Add the shredded pork to a burger bun then finish with the Honey BBQ Sauce on top. Serve with coleslaw on the side and enjoy! Add the shredded pork to a burger bun then finish with the Honey BBQ Sauce on top. Serve with coleslaw on the side and enjoy! BBQ Sauce: Preheat your grill to medium high temperature (around 375F) for direct cooking.Heat up a cast iron skillet for the Honey BBQ Sauce. Add all the ingredients for the Honey BBQ sauce to the skillet and stir over medium high heat (about 350F) until it starts to simmer. Let simmer over medium heat (about 325F) for 20 minutes or until the sauce has thickened. Once done, pull off and let cool. Preheat your grill to medium high temperature (around 375F) for direct cooking. Preheat your grill to medium high temperature (around 375F) for direct cooking. Heat up a cast iron skillet for the Honey BBQ Sauce. Heat up a cast iron skillet for the Honey BBQ Sauce. Add all the ingredients for the Honey BBQ sauce to the skillet and stir over medium high heat (about 350F) until it starts to simmer. Add all the ingredients for the Honey BBQ sauce to the skillet and stir over medium high heat (about 350F) until it starts to simmer. Let simmer over medium heat (about 325F) for 20 minutes or until the sauce has thickened. Let simmer over medium heat (about 325F) for 20 minutes or until the sauce has thickened. Once done, pull off and let cool. Once done, pull off and let cool. Serving: 6g | Calories: 622kcal | Carbohydrates: 102g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 16mg | Sodium: 239mg | Potassium: 556mg | Fiber: 5g | Sugar: 68g | Vitamin A: 1161IU | Vitamin C: 9mg | Calcium: 476mg | Iron: 16mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!