Chipotle BBQ Pulled Pork Sandwich Recipe
If you’re looking for the best Pulled Pork Sandwich Recipe, consider your search over and done! Delectable pulled pork smothered in spicy, smoky homemade BBQ sauce on toasted hamburger buns makes for a BBQ pork sandwich that will leave you weak in the knees and begging for seconds. While there are faster ways to make flavorful pork in the crock pot, instant pot, or using another high pressure cooker method, there is nothing like the fall-off-the-bone tenderness of pork cooked using the smoker’s slow and low heat – especially after a good spritzing with the tequila-inspired hard seltzer, Lone River Ranch Water. Post sponsored by Lone River Ranch Water. Table of Contents Why You’ll Love This Pulled Pork Sandwich RecipePulled Pork Sandwich Recipe IngredientsThe Main Stars:The Faithful Side Kicks:How to MakePro TipFor more Pulled pork RecipesHow to Store Leftovers & ReheatWhat to Serve With a Pulled Pork SandwichRecipe FAQsFlavor X Fire & FOOD X FireChipotle BBQ Pulled Pork Sandwich Recipe Why You’ll Love This Pulled Pork Sandwich Recipe Pulled Pork Sandwich Recipe Ingredients The Main Stars:The Faithful Side Kicks: The Main Stars: The Faithful Side Kicks: How to Make Pro Tip For more Pulled pork Recipes How to Store Leftovers & Reheat What to Serve With a Pulled Pork Sandwich Recipe FAQs Flavor X Fire & FOOD X Fire Chipotle BBQ Pulled Pork Sandwich Recipe If it’s your first time smoking a Boston pork butt, don’t be intimidated by how much time it can take to achieve the ultimate pulled pork perfection! While the cooking process is lengthy, it is also very simple and straightforward. Plus, once you experience the meat’s tenderness after slow cooking on the smoker, you’ll wish you jumped on this bandwagon sooner! It always amazes me how one simple recipe with simple ingredients can deliver so much deep and complex flavor! Perfect for large gatherings and family dinners, chipotle BBQ pulled pork is one of those classic recipes – one of my favorite recipes to make any time of the year – that yields plenty of shredded pork for sandwiches and leftovers for your pulled pork tacos, burritos, or nachos. This recipe is also an excuse to make more of my easy homemade barbecue sauce with local honey, brown sugar, apple cider vinegar, and chipotle peppers. If you like the deep, smoky flavor of chipotle as much as I do in your cooking, check out Chipotle Beer Steak Tacos and Chipotle Garlic Chile Con Carne. Why You’ll Love This Pulled Pork Sandwich Recipe The secret to this sandwich’s deeply satisfying flavor is Lone River Ranch Water, a refreshing and killer hard seltzer made with agave nectar and a splash of lime. It gives a touch of sweetness and acidity to the smoked pork in all the right measures. So what are you waiting for? Go ask your local butcher for the best boneless Boston butt and let your smoker deliver the best smoked pork ever! Pulled Pork Sandwich Recipe Ingredients The Main Stars: Pork Butt – Contrary to the name, this is not actually a pig’s butt, but the upper shoulder, where the best tasting fatty meat is found, perfect for slow-cooking in the smoker. BBQ Seasoning – With no shortage of pork rubs and BBQ seasonings on the market, have fun experimenting until you find your personal favorite, or easily make your own with 2 tablespoons of paprika, 1 tablespoon each of salt, black or white pepper, paprika, chipotle powder, garlic powder, onion powder, and cumin, plus a teaspoon of cayenne to your desired level of heat. Yellow Mustard – Never underestimate the depth of flavor a good yellow mustard can bring to all your favorite BBQ recipes. Pork Butt – Contrary to the name, this is not actually a pig’s butt, but the upper shoulder, where the best tasting fatty meat is found, perfect for slow-cooking in the smoker. BBQ Seasoning – With no shortage of pork rubs and BBQ seasonings on the market, have fun experimenting until you find your personal favorite, or easily make your own with 2 tablespoons of paprika, 1 tablespoon each of salt, black or white pepper, paprika, chipotle powder, garlic powder, onion powder, and cumin, plus a teaspoon of cayenne to your desired level of heat. Yellow Mustard – Never underestimate the depth of flavor a good yellow mustard can bring to all your favorite BBQ recipes. The Faithful Side Kicks: Burger Buns – You can get as basic as the cheapest hamburger buns, and the pulled pork sandwiches will still taste freaking amazing, or level up to the brioche buns that hold their shape better. Lone River Ranch Water – This hard seltzer crafted with agave and lime is a match made in BBQ heaven! Not only does it make the perfect spritzer ingredient, it’s the perfect refreshing tequila-inspired beverage to go with the sandwiches! Apple Cider Vinegar – Every cook should keep at least two giant bottles of versatile ACV in their pantry. In this recipe, it’s part of the spritz that helps tenderize and flavor the meat and a key ingredient in the BBQ sauce. Beef Broth – Made from simmering beef bones and vegetables, this savory liquid helps steam the pork after it’s cooked low and slow for 6 hours. Ketchup – This classic condiment made from tomatoes, vinegar, and seasonings, adds a sweet and tangy element to the BBQ sauce. Local Honey – No homemade BBQ sauce would be quite as finger-licking good without the addition of a good honey. Brown Sugar – This pantry staple adds the right amount of sweetness with hints of molasses to the barbecue sauce. Chipotle Puree – Smoky and spicy chipotle peppers blended with vinegar and salt. Burger Buns – You can get as basic as the cheapest hamburger buns, and the pulled pork sandwiches will still taste freaking amazing, or level up to the brioche buns that hold their shape better. Lone River Ranch Water – This hard seltzer crafted with agave and lime is a match made in BBQ heaven! Not only does it make the perfect spritzer ingredient, it’s the perfect refreshing tequila-inspired beverage to go with the sandwiches! Apple Cider Vinegar – Every cook should keep at least two giant bottles of versatile ACV in their pantry. In this recipe, it’s part of the spritz that helps tenderize and flavor the meat and a key ingredient in the BBQ sauce. Beef Broth – Made from simmering beef bones and vegetables, this savory liquid helps steam the pork after it’s cooked low and slow for 6 hours. Ketchup – This classic condiment made from tomatoes, vinegar, and seasonings, adds a sweet and tangy element to the BBQ sauce. Local Honey – No homemade BBQ sauce would be quite as finger-licking good without the addition of a good honey. Brown Sugar – This pantry staple adds the right amount of sweetness with hints of molasses to the barbecue sauce. Chipotle Puree – Smoky and spicy chipotle peppers blended with vinegar and salt. How to Make Get ready to make the most delicious pulled pork sandwich recipe ever! Here’s how: Place your pork butt on a baking sheet. Slather yellow mustard all over it, and generously season all sides with your favorite BBQ seasoning. Now, pop it in the fridge, uncovered, for at least 4 hours. If you can, let it sit overnight for the best results. Preheat your smoker to around 250F. Want that extra smoky kick? Add some hickory wood chips or chunks. Pro Tip Remember, slow cooking for the best and tastiest results is all about low and slow! So resist the temptation to rush the cooking time by cranking up the heat. For more Pulled pork Recipes Take the pork butt out of the fridge and put it on the smoker. Let it cook until it reaches an internal temperature of 165F (about 6 hours). To keep things nice and juicy, about every 20-30 minutes until that temp is reached, use a spritzer with Lone River Ranch Water and apple cider vinegar. Once it’s reached 165F, pull the pork butt out and place it in a large aluminum foil bin. Pour in some beef broth and Ranch Water, enough to reach about halfway up the pork butt’s height. You can adjust the amount of liquid as needed. Now, seal up the bin tightly with foil and back onto the smoker at 250F for another 3-4 hours, or until the meat is tender and easily shreddable. Now comes the hard part – let the pork butts rest for at least 30 minutes, but preferably an hour. Resist the temptation to dive in right away! While the pork is resting is the perfect time to make the chipotle BBQ sauce. Heat up a cast iron skillet over medium-high heat (around 350F), and toss in all the sauce ingredients. Give it a good stir until it starts to simmer. Reduce the heat to medium (about 325F) and let it simmer for about 20 minutes or until the sauce thickens up. Once it’s done, take it off the heat and let it cool. After the rest, it’s time to shred up that pork butt like a pro! Grab a toasted burger bun and load it up with a heap of shredded pulled pork! Then top is all with that lip-smacking Chipotle BBQ Sauce. Can you taste this pulled pork sandwich it already? Then, grab a cold Ranch Water to wash it all down, and dig into the pulled pork sandwich of your dreams! Love pulled pork? Try my Pulled Pork Loin Nachos, Al Pastor Pulled Pork Sandwich, Loaded Pulled Pork Quesadillas, or Pulled Pork BBQ Nacho Table! How to Store Leftovers & Reheat Store any leftover pork in an airtight container in the fridge for 3-4 days. When you’re ready to reheat, set the oven to 350F. Then heat on a baking pan for about 10-15 minutes, or heat in a large skillet over medium heat. What to Serve With a Pulled Pork Sandwich When it comes to serving up a pulled pork sandwich, I like serving mine with baked beans. I like to add a touch of maple syrup to them in a cast iron skillet alongside the pork. Corn on the cob seasoned with your BBQ seasoning, grilled over the coals is another great side idea. Recipe FAQs What’s the difference between boneless pork shoulder and pork butt? Although both cuts are actually from the pig’s shoulder, the pork butt comes from the fattiest (i.e. tastiest) part of the shoulder. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Needing more spice in your life? My spice line can help with that. Check them out here. Full-length video on Facebook! Pulled Pork: ▢ 1 Whole Pork Butt no bone▢ ¼ cup Favorite BBQ Seasoning▢ Yellow Mustard as needed▢ Burger Buns toasted ▢ 1 Whole Pork Butt no bone ▢ ¼ cup Favorite BBQ Seasoning ▢ Yellow Mustard as needed ▢ Burger Buns toasted Spritz: ▢ 12 oz Lone River Ranch Water original▢ 4 oz Apple Cider Vinegar ▢ 12 oz Lone River Ranch Water original ▢ 4 oz Apple Cider Vinegar Crutch: ▢ 12 oz Lone River Ranch Water original▢ 10 oz Beef Broth ▢ 12 oz Lone River Ranch Water original ▢ 10 oz Beef Broth Chipotle BBQ Sauce: ▢ ¼ cup Ketchup▢ ¼ cup Local Honey▢ ¼ cup Brown Sugar▢ ⅛ cup Apple Cider Vinegar▢ 2 tbsp Chipotle Puree▢ 2 tbsp Yellow Mustard▢ 4 oz Ranch Water ▢ ¼ cup Ketchup ▢ ¼ cup Local Honey ▢ ¼ cup Brown Sugar ▢ ⅛ cup Apple Cider Vinegar ▢ 2 tbsp Chipotle Puree ▢ 2 tbsp Yellow Mustard ▢ 4 oz Ranch Water 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 6 hours). Add into a spritzer your Lone River Ranch Water and Apple Cider Vinegar. Spritz the meat every 20-30 minutes until 165F. Once the pork butt has hit temperature, pull it out and place in a large foil bin. Fill into the bin your beef broth and Ranch Water. 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 an hour.As the pork rests, heat up a cast iron skillet for the Chipotle BBQ Sauce. Add all the ingredients for the Chipotle 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.After the rest, pull the pork butt out and shred them up. Add to a toasted burger burn a heaping pile of shredded pork topped with the Chipotle BBQ Sauce. Serve with Ranch Water 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 6 hours). Pull your pork butt out and place on the smoker to cook until 165F internal (about 6 hours). Add into a spritzer your Lone River Ranch Water and Apple Cider Vinegar. Spritz the meat every 20-30 minutes until 165F. Add into a spritzer your Lone River Ranch Water and Apple Cider Vinegar. Spritz the meat every 20-30 minutes until 165F. Once the pork butt has hit temperature, pull it out and place in a large foil bin. Once the pork butt has hit temperature, pull it out and place in a large foil bin. Fill into the bin your beef broth and Ranch Water. 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 beef broth and Ranch Water. 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 an hour. Once the pork butts are done, pull them off and let them rest for an hour. As the pork rests, heat up a cast iron skillet for the Chipotle BBQ Sauce. As the pork rests, heat up a cast iron skillet for the Chipotle BBQ Sauce. Add all the ingredients for the Chipotle BBQ sauce to the skillet and stir over medium high heat (about 350F) until it starts to simmer. Add all the ingredients for the Chipotle 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. Let simmer over medium heat (about 325F) for 20 minutes or until the sauce has thickened. Once done, pull off and let cool. After the rest, pull the pork butt out and shred them up. After the rest, pull the pork butt out and shred them up. Add to a toasted burger burn a heaping pile of shredded pork topped with the Chipotle BBQ Sauce. Add to a toasted burger burn a heaping pile of shredded pork topped with the Chipotle BBQ Sauce. Serve with Ranch Water and enjoy! Serve with Ranch Water and enjoy! Serving: 1Sandwich | Calories: 348kcal | Carbohydrates: 47g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 68mg | Sodium: 701mg | Potassium: 634mg | Fiber: 3g | Sugar: 35g | Vitamin A: 841IU | Vitamin C: 3mg | Calcium: 199mg | Iron: 7mg 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!