Pulled Pork Sandwiches | Nationwide Swine Registry

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Components:

1 Pork butt
Mustard
Apple juice
Pork Rub:

  • 1 tbsp Paprika
  • 1 tbsp Smoked paprika
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tbsp Chili powder
  • 1 teaspoon Cumin
  • 1 tbsp Paprika
  • 1 tbsp Smoked paprika
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 1 tsp Brown sugar
  • 1 tsp Dried oregano
  • 1 tsp Dried thyme

Brioche Buns
Barbecue sauce of your selection
Pickles/ toppings of your selection

Instructions:

  1. Coat pork butt on all sides with mustard and pork rub
  2. Let sit half-hour earlier than putting in smoker
  3. Place pork butt in smoker, spray with apple juice each 2 hours
  4. As soon as the pork has reached an inner temperature of 203 levels Fahrenheit, take away from smoker and let relaxation for 45 minutes
  5. After resting, shred pork with gloved arms or two forks
  6. Serve on Brioche buns with barbecue sauce and different desired toppings
  7. Get pleasure from!

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