Smoked Pulled-Pork Sandwiches with TexasBBQRub
A bone-in pork shoulder smoked over hickory and apple until shreddable, then tossed with extra TexasBBQRub and piled high on toasted buns. This is backyard BBQ at its finest.
This recipe uses
Grand Champion
Multiple Grand Champion wins in competition. Slightly less spicy with brown sugar sweetness. "The Edge" for serious BBQ.
Shop Grand Champion →Ingredients
- 5 lb pork shoulder (bone-in, pork butt)
- 1/4 cup TexasBBQRub (Original or Grand Champion)
- 2 Tbsp kosher salt
- 2 Tbsp brown sugar
- 1 Tbsp black pepper
- 1 Tbsp garlic powder
- 1/2 cup apple cider vinegar (for mop)
- 1/2 cup apple juice (for mop)
- 4 sprigs fresh rosemary (optional, for smoke)
- 8-10 hamburger buns
- Pickles, coleslaw, and extra TexasBBQRub for serving
Instructions
- Prep the Pork: Trim excess large fat caps, leaving a thin layer for flavor. Pat dry.
- Season: Mix TexasBBQRub, salt, brown sugar, pepper, and garlic powder. Rub all over the meat, pressing it into crevices. Refrigerate 1 hr (or overnight for deeper flavor).
- Preheat Smoker: Set smoker to 225 degrees F. Use a blend of hickory + apple wood for a balanced smoky-sweet profile.
- Smoke: Place pork shoulder on the grill grate, fat side up. Insert a probe. Smoke until internal temperature reaches 195 degrees F -- about 1.5 hr per pound (7-8 hrs total).
- Mop (Optional): Every 2 hrs, spritz with equal parts apple cider vinegar and apple juice to keep the meat moist.
- Rest: Remove pork, wrap loosely in foil, and let rest 30 min. This lets juices redistribute.
- Pull: Using two forks or meat claws, shred the pork while still warm. Toss with a tablespoon of TexasBBQRub and a splash of the pan juices for extra moisture.
- Assemble: Toast buns lightly. Pile generous pulled pork on each bun, add pickles, coleslaw, and a drizzle of extra TexasBBQRub if desired. Serve immediately.
Bill's Pitmaster Tips
- The mop sauce every 2 hours is what separates good pulled pork from great pulled pork.
- Save those pan juices — toss them into the shredded meat for extra moisture.
Pro Tips
- Pulled pork is best at 195-203 degrees F for tender, shreddable meat.
- Hickory gives classic BBQ depth; apple adds a subtle sweetness that pairs well with the honey-toned notes of TexasBBQRub.
- A mop every 2 hrs prevents the bark from drying out and enhances crust formation.
- If you hit a stall (temp stalls at about 150 degrees F), wrap tightly in foil for 1 hr to push through faster (the Texas crutch).
- Resting in foil retains heat and keeps the meat juicy for shredding.
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