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February 06, 2023
Nothing says BBQ like a good ol’ Texas Style Pulled Pork Sandwich. There are so many different ways to make pulled pork, but this is one of my favorite recipes. In typical fashion, I added my own twist to a classic recipe, including three of my competition-winning rubs and sauces.
Texas Style BBQ focuses on salt and pepper, so those two elements really come through in the meat. Unlike traditional pulled pork, this pork butt has a fragrant bark. I find the burnt ends give the sandwich the perfect texture. You’ll feel like a pitmaster with every bite.
Depending on where you live, your pork butt may be labeled pork shoulder, which is a more accurate representation of where this cut comes from.
You’ve never had Texas style pork like this before! I often get asked which recipes novice pitmasters should try first. I always recommend pork butt because it’s a forgiving cut with great potential. With the right method, pulled pork always turns out amazing.
You’d be surprised what a few simple ingredients can do. I keep a wide variety of sauces and rubs in my pantry so I can make whatever strikes my fancy. Here are a few tasty ingredients to get your collection started off right.
Here’s the equipment I used to make these delicious Texas Style Pulled Pork Sandwiches. Be sure to check out the equipment and tools section for more of my recommended tools.
You can find a detailed explanation for making these sandwiches in the recipe card and video at the bottom of this post. For now, here’s a brief overview of how this recipe comes together.
The finished pork butt was Texas dark, and the bone slid out with hardly any effort. My sandwich was hearty, with just the right amount of heat. It didn’t lack flavor or texture since I left some pork pieces on the chunky side. This sandwich is going to be one of your BBQ standbys.
I always top my sandwich with another drizzle of my BBQ Tangy Vinegar BBQ Sauce. You can serve your sandwiches with my Mississippi Coleslaw. The best thing about this recipe is that you can use pulled pork in various ways. Here's some inspiration.
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days or vacuum-seal them and store it in the fridge for up to 3 months.
Outlaw Patio Smoker, Royal Oak Charcoal, paper towels, cutting board, a spray bottle, heavy-duty aluminum foil, 1 or 2 half-size deep aluminum pans, instant-read meat thermometer, YETI Tundra 65 Cooler, insulated gloves for handling meat, Victorinox Fibrox Pro 6-inch Curved Boning Knife.
Heath Riles BBQ Garlic Jalapeno Rub
Heath Riles BBQ Beef Rub
Heath Riles BBQ Tangy Vinegar BBQ Sauce
Fischer's Pure Honey Raw and Unfiltered, Clover Honey (32 ounce)
Prairie Fresh Pork Butt
Get your grill up to temperature of approximately 300º.
Take your pork butt out of the pack, trim any excess fat, and remove any bone fragments
Coat your pork butt with mustard and season all over with Heath Riles BBQ Beef and Garlic Jalapeno Rubs.
Place your pork butt on your grill unwrapped for 3-3.5 hours. Spritz once every hour with water.
After 3 or so hours, take your pork butt off your grill and wrap it in aluminum foil with Heath Riles BBQ Tangy Vinegar BBQ Sauce and Fischer's Pure Honey Raw and Unfiltered Clover Honey. Place back on your grill for another 2 hours.
Once your butt hits 203-204º internally, take it off your grill and let it rest in a cooler for 2 hours.
After your pork butt has rested for 2 hours, take it out of the foil, shred it, and assemble your sandwiches however you'd like
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