This Pulled Pork Sandwich recipe is perfect for any day spent outdoors! Pack these sandwiches for a picnic or make them at your next backyard gathering!

Instructions

1. Start by preheating your smoker to 275 degrees. I used pecan wood for this cook. Pork butts typically take about 1-1/2 hours per pound so get your comfy clothes on.
2. While your pit is getting hot, go ahead and prepare your butt. Trim off any excess or loose pieces. I like to score the fat cap but that’s optional. Coat in your favorite binder and lather a generous amount of your favorite sweet BBQ rub. Now let sit until ready to begin cooking.
3. Once the smoker is up to temperature, place butt inside and play the waiting game! For the first 2 hours I do nothing but manage the fire. After the 2 hour mark, I spritz it with a combination of 1 cup apple juice and 1 cup apple cider vinegar. Repeat this every 30-45 minutes until wrapped.
4. After the pork butt has formed that amazing bark and the internal temperature is between 160-165 degrees, it’s time to wrap! I like to place mine in a disposable aluminum pan for easy clean up. This butt is gonna be juicy!
5. Drizzle a good amount of honey then add brown sugar crumbles over the top. Lastly, I like to pour the rest of my spritz mixture into the pan. Then cover with 2 layers of foil and wrap the edges tightly and back onto the smoker it goes!
6. Now you have about another 2-3 hours of good time. After 2 hours I want to start checking for probe tender and temperature. You want it to feel like a fork in room temperature butter.
7. Once the internal temperature reaches between 200-203 and feels tender all over, it’s time to let it rest. Place the entire pan into a dry cooler and rest for at least one hour. You could rest for up to 3 and the temperature will still be above serving temperature.
8. Pull from the cooler and start chopping! It’s most satisfying to pick it up and crumble apart with your hands!
9. Combine pulled pork, coleslaw, BBQ on a toasted Texas toast bun and enjoy!