Creating the Best Pulled Pork Sandwiches with Smoked Pork Butt

1. Creating the Best Pulled Pork Sandwiches with Smoked Pork Butt Few dishes capture the essence of Southern BBQ like a perfectly crafted pulled pork sandwich. Whether you’re hosting a backyard BBQ or just enjoying a comforting meal at home, smoked pulled pork sandwiches are the go-to comfort food. Tender, juicy pork piled high on a soft bun, topped with coleslaw and BBQ sauce—what’s not to love? The secret to making the best pulled pork sandwich is starting with a well-smoked pork butt. This cut of meat, when prepared properly, results in a flavorful, melt-in-your-mouth texture that’s perfect for pulling. Let’s dive into how you can create the best pulled pork sandwiches using smoked pork butt! Why Smoked Pork Butt? Pork butt, also known as pork shoulder, is a versatile cut with a good balance of fat and meat, making it ideal for slow-smoking. The fat content helps keep the meat moist and adds flavor, while the collagen in the connective tissues breaks down during the slow cooking process, resulting in tender, juicy pork that practically pulls itself apart. Smoking pork butt at low

2. temperatures allows it to absorb the deep, smoky flavors, making it the perfect foundation for your pulled pork sandwiches. Ingredients You’ll Need For the Smoked Pork Butt: 1 whole pork butt (shoulder), about 6-8 pounds 1/4 cup yellow mustard (for coating) 1/4 cup apple cider vinegar (optional, for moisture) 1 tablespoon olive oil (optional, helps render the fat) For the Dry Rub: 1/4 cup brown sugar 1/4 cup kosher salt 1/4 cup paprika 1 tablespoon ground black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon chili powder 1 teaspoon ground cumin For the Sandwiches: Soft hamburger buns or brioche buns (choose buns sturdy enough to hold the pulled pork) Coleslaw (for crunch and balance) Pickles (optional, for added tang) BBQ sauce (use your favorite, either sweet or tangy) Preparing the Pork Butt Before smoking, it’s important to prepare the pork butt properly. The goal is to create a flavorful, crusty bark on the outside while ensuring the inside remains juicy and tender. Here's how to get started: 1.  Trim the Fat Cap: Pork butt has a thick fat cap. While some fat is essential for keeping the meat moist, trimming it to about 1/4 inch ensures the fat will render properly without overwhelming the flavor of the meat. Leave some fat on to enhance the tenderness and flavor of the pork. 2.  Apply Mustard and Seasoning: Coat the pork butt with a thin layer of yellow mustard. This doesn’t add flavor but acts as a binder for the seasoning. After the mustard, rub the dry rub mixture generously all over the pork butt, ensuring the seasoning covers all sides. Let the pork sit for about 30 minutes to allow the rub to adhere and start working its magic. Smoking the Pork Butt

3. Smoking pork butt requires patience and a good smoker to get that perfect balance of smoky flavor, tenderness, and juiciness. Here’s how to smoke the pork butt for optimal results: 1.  Preheat the Smoker: Preheat your smoker to a steady temperature of 225°F to 250°F (107°C to 121°C). Low and slow is the name of the game for smoking pork butt, so maintaining a consistent temperature is essential. A steady, low heat ensures the fat renders down, and the collagen breaks down, turning the pork into tender pulled goodness. 2.  Choose the Right Wood: The type of wood you choose can influence the flavor of your pulled pork. Hickory, oak, and applewood are all excellent choices for pork. Hickory gives a robust, smoky flavor, while applewood adds a milder, sweeter smoke that complements the pork well. If you prefer a more intense smokiness, mesquite can also be a good option. 3.  Smoking the Pork: Place the pork butt on the smoker grate, fat side up. This positioning allows the fat cap to melt down over the meat as it cooks, basting it and keeping it moist. Close the lid and let the pork smoke for several hours, usually around 8 to 12 hours, depending on the size of the pork butt and the consistency of your smoker's temperature. The pork is done when the internal temperature reaches 195°F to 205°F (90°C to 96°C) and is tender enough to pull apart easily. 4.  Dealing with the Stall: During the smoking process, your pork butt will hit a temperature plateau, often between 150°F and 170°F (66°C to 77°C). This is known as the “stall” and occurs as the meat’s moisture evaporates. It can be frustrating, but it’s a normal part of the process. Some pitmasters wrap the pork in butcher paper or foil at this point (a technique called the “Texas Crutch”) to help it push through the stall faster. However, if you prefer a thicker bark, you can skip this step and let it cook through the stall at its own pace. Resting the Pork Butt Once the pork butt has reached the desired internal temperature, remove it from the smoker and let it rest for about 30 minutes to an hour. Resting is crucial because it allows the juices to redistribute, ensuring the pork remains moist and flavorful when you pull it. Pulling the Pork After resting, it’s time to pull the pork. Using two forks or your hands (with gloves), shred the pork into large chunks. As you pull the pork, you’ll notice how easily the meat comes apart—it should practically fall apart on its own. Mix in the flavorful bark, which adds a delicious smoky crunch, and toss the pulled pork with a little extra apple cider vinegar for a touch of tang, if desired. Assembling the Pulled Pork Sandwiches Now comes the fun part: assembling your pulled pork sandwiches! Start with a toasted bun to prevent it from getting soggy. Pile on a generous portion of pulled pork, then top it with your favorite BBQ sauce. For added crunch and contrast, add a scoop of coleslaw, which adds a

4. refreshing bite that complements the richness of the pork. A few pickle slices can provide a nice tang, balancing out the flavors. Close up the sandwich, and you’re ready to enjoy! Conclusion Creating the best pulled pork sandwiches starts with high-quality smoked pork butt and a slow-smoking process that yields juicy, tender meat. The right seasoning, wood, and low-and- slow cooking method bring out the natural flavors of the pork while adding that signature smoky goodness. Whether you’re hosting a BBQ or just craving a delicious sandwich, these pulled pork sandwiches are guaranteed to impress. If you don’t want to spend hours smoking and preparing the pork, but still want to taste the best pulled pork around, look no further than Fatty Butts BBQ. Known for their expertise in smoking meats to perfection, Fatty Butts BBQ delivers mouth-watering pulled pork sandwiches that are bursting with flavor. Their commitment to quality and technique ensures that every sandwich is packed with tender, smoky pulled pork—perfectly balanced with the right amount of sauce and crunch. So, skip the hassle and let Fatty Butts BBQ bring the best pulled pork sandwiches straight to your door.