BBQ Pulled Pork Sandwiches

Cook Time

480 Mins

Cooking Method

Smoke

Cuisine

American

Difficulty

Easy

Prep Time

20 Mins

Servings

12



Ingredients


1 Bottle BBQ Sauce

Coleslaw, Prepared

12 Kaiser Rolls

8-10lbs Pork Butt Roast, Bone-In

5 oz Sugar

1 Cup Yellow Mustard



Cooking Instructions


If you’re looking for a simple way to feed a small army of people with delicious and high-quality barbecue, pulled pork sandwiches are always a fan favorite. Pork butt is cooked low and slow on the Pit Boss Pellet Grill then shredded and mixed with tangy barbecue sauce where it is piled onto a soft Kaiser Roll and topped with creamy coleslaw for a deeply satisfying sandwich.


How Long Does it Take to Smoke a Pork Butt?

Depending on the size of the pork butt, it can take anywhere from 8 to 16 hours to smoke a pork butt at 225°F for it to reach the proper internal temperature for pulled pork.


Is Pork Butt the Same as Pork Shoulder?

While both come from the shoulder of the pig, the pork butt comes from further up the leg than the pork shoulder cut (and is nowhere near the rear end of the pig).


Wood Pellet Recommendation

A pork butt deserves the strong, savory flavors produced from Hickory Hardwood smoke.

  1. Set your Pit Boss Grill to 225°F. While your grill is heating, remove the pork roast from its packaging and place on a cookie sheet. Rub the pork roast down with yellow mustard.
  2. Mix BBQ sauce and sugar in a bowl. Rub the roast down with entire mixture, allowing time for the rub to melt into the meat.
  3. Place the roast in the smoker and cook for 6 hours.
  4. After 6 hours, remove the roast and double wrap in tin foil. Turn the grill up to 250°F and cook the roast for another 2 hours or until the roast is probe tender (around an internal temperature of 204°F). Let the pork butt rest in the foil for up to an hour before pulling.
  5. Cut each Kaiser roll in half, mix pulled pork with some more barbecue sauce and pile on each half of roll. Top with coleslaw and green onions. Don't mix all the pulled pork with barbecue sauce so that you can use the extra pulled pork for different recipes. Serve hot and enjoy!


Special Tools


  • Aluminum Foil


Bigger. Hotter. Heavier. Tip


Inject or wet brine the pork butt and let it rest overnight in the refrigerator for tender meat that retains its moisture during the long smoking process.



Diet Info


  • Flexible Dieting


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