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Texas Style Pulled Pork Sandwich on the Outlaw Patio Smoker

July 12, 2022

Texas Style Pulled Pork Sandwich on the Outlaw Patio Smoker

It's not your traditional "Texas style" pulled pork. I put my own spin on this one. It still has that peppery crust, and this pork butt was so juicy and tender. We piled our pulled pork high and made this sandwich "Texas size." You'll need two hands for this one.

 

The Process

We started off with our Prairie Fresh pork butt. We coated it in mustard and seasoned it with our Garlic Jalapeno and Beef rubs. I decided to use these two rubs because of the pepper granules in both. "Texas Style" BBQ really focuses on salt and black pepper, so that's what led me to these two rubs. 

Once we had our butt seasoned, we fired up our Outlaw Patio Smoker to 300º. We put in on our grill for about 3 hours and spritzed with water once every hour. 

Once our pork butt was hitting around 155º internally, we pulled it off. This is where my twist on "Texas Style" comes in to play. We wrapped our pork butt in aluminum foil with my Tangy Vinegar BBQ Sauce and honey, and we placed it back on our grill for another 2 hours.

Once our pork butt was hitting 203-204º internally, we took it off our smoker and placed it in our Yeti cooler for 2 hours to rest. This is important for any cook. You have to allow your meat time to rest. This is a bigger piece of meat that requires a longer resting period. If you try and dig into your pork butt right away, you will lose a lot of your moisture. You want to give the meat the chance to reabsorb those juices.

After our pork butt rested for 2 hours, we began shredding. Your shoulder bone should pull right out. That's the telltale sign of a properly cooked pork butt. Pull your pork butt apart. Once you have your pork butt shredded, begin building your pulled pork sandwich however you'd like.

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