Tailgator's Pulled Pork Sandwich
Tailgator's Pulled Pork Sandwich
- Level: Easy
- Yield: 40 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 356
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 22
- Dietary Fiber
- 3
- Sugar
- 14
- Protein
- 26
- Cholesterol
- 85
- Sodium
- 524
- Total: 18 hr 25 min
- Prep: 25 min
- Inactive: 6 hr
- Cook: 12 hr
- Level: Easy
- Yield: 40 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 356
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 22
- Dietary Fiber
- 3
- Sugar
- 14
- Protein
- 26
- Cholesterol
- 85
- Sodium
- 524
- Total: 18 hr 25 min
- Prep: 25 min
- Inactive: 6 hr
- Cook: 12 hr
Ingredients
2 (7 to 9 pound) bone in pork butt
2 cups Tailgator's Pulled Pork Rub, recipe follows
1 hickory log
4 cups BBQ sauce
Tailgator's Pulled Pork Rub:
1 1/4 cups kosher salt
1 cup brown sugar
1 cup ground cumin
1 cup black pepper
1 cup cayenne pepper
1/2 cup paprika
1/2 cup garlic powder
1/4 cup onion powder
1/4 cup dried thyme
1/4 cup dried oregano
Directions
- Using 1/2 a cup or more pork spice blend rub generously over the entire pork butt. Cover and place under refrigeration for 4 to 6 hours to marinate.
- According to your smoker's manufacturer's instructions, smoke pork butts fat side up at 225 degrees F for 12 hours using hickory wood.
- Remove the cooked pork butts from smoker and allow to rest for 25 minutes. Once cool enough to handle using your hands pull pork apart removing any layers of fat or connective tissue.
Tailgator's Pulled Pork Rub:
- Mix all ingredients by hand.
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