GBBBQ Bunting
Westin Gourmet: Grillers Pack

Pulled Pork Sandwiches

The secret of this recipe is in the slow, low cooking. Take your time to make a truly tender and mouth-watering snack for all the family.

Pulled Pork Sandwiches
  • 8hrs
  • 10 mins
  • Snack
  • 10
  • Easy

Ingredients

  • 3.5 kg Pork shoulder (bone-in)
  • 240 ml Cider Vinegar
  • 120 ml Beer
  • 1 small, chopped Onion
  • 1 Jalepeno Pepper
  • 1 tbsp coarse Salt
  • 1 tbsp Brown Sugar
  • 1 tsp Ground Black Pepper
  • 1 tsp Red Pepper Flakes
  • 480 ml BBQ sauce
  • 3 tsp Liquid Hickory Smoke
  • 2 tsp Tobasco Sauce
  • BBQ Dry Rub

Method

  • Select a 3.5kg bone-in pork shoulder roast with the fat left on. Rub a BBQ dry rub over the entire surface of the roast. Place the pork in a large pan and cover completely with cling film. Place in the refrigerator for up to 24 hours to allow the meat to marinate.
  • In a medium glass bowl, combine thoroughly the remaining ingredients that will make up the basting sauce. Apply the basting sauce when first placing the roast on the grill, and then every hour thereafter during cooking. Set up the grill for indirect cooking and preheat to a steady temperature of 110C. If you are using a propane gas grill make sure you have enough gas to last the cooking duration, which could be over 8 hours! 
  • Remove the pork roast from the refrigerator, keep it covered and allow to come to room temperature while the grill is preheating. Place a disposable aluminum pan filled with water under the grill. Place the pork, fat side up, on the grill over the pan of water. Baste thoroughly with the basting sauce. Ensure you have the probe of a remote temperature monitor inserted into the middle of the roast but not touching the bone. Set the alarm temperature on the monitor to 85C.
  • Monitor the temperature of the grill to ensure it stays within a range of 110C and 120C. Once an hour open the grill and baste the roast with the sauce. If using a charcoal grill you may need to add additional charcoal every hour depending on your grill. Eventually the roast will develop a thick crust or bark and the smoking woods or pellets will have little effect.
  • Once the roast has reached an internal temperature of 85C it is time to remove it from the grill. Transfer to a large pan and cover with foil to rest for at least 15 minutes.
  • Now shred, or pull, the meat. Cut through the centre of the meat to split it open, or simply use your hands to start prying the meat away from the bone. Be careful as the meat will still be very hot, but it pulls apart most easily whilst warm. Pile the pulled pork onto warm bread rolls and serve with some coleslaw and a grilled corn on the cob to the side.