Pulled Pork Sandwich

By HowToBBQRight

Ingredients

Instructions

1. Prepare a vertical drum smoker for indirect cooking at 250-275°F (121-135°C). Add a couple of chunks of hickory and pecan wood.
2. Pat the pork butt dry. Spread a thin layer of yellow mustard over the outside, then season all over with Killer Hogs Hot Rub until no mustard shows.
3. Place the pork butt on the grate fat side down.
4. Smoke for 4 hours, or until the rub has set on the outside and turned a dark mahogany colour.
5. Put the pork butt in a half-size aluminium steam pan, pour 1 cup of Killer Hogs Vinegar Sauce over it, and cover tightly with foil.
6. Insert a probe thermometer through the foil into the centre of the pork, keeping it away from the bone.
7. Return the pan to the smoker and cook until the internal temperature reaches 200°F (93°C).
8. Take the pork out of the pan and put it on a wire rack. Mix 1 cup Vinegar Sauce with 1 cup Killer Hogs The BBQ Sauce and brush it over the outside.
9. Return the pork to the smoker for 15-20 minutes to set the glaze.
10. Take it off once the glaze has caramelised into a bark, rest for 15-20 minutes, then pull.

Summarized from HowToBBQRight's video. Watch it for the details.

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