Pulled Pork Sandwiches with Pickled Red Onions
Prep Time: 20 Min | Cook Time: 2-3 Hrs
- 1 1 Boston Butt 6-9lbs
- 2 Sasquatch BBQ Erubtion rub (substitute your favorite sweet/heat BBQ rub)
- 3 Yellow mustard
- 4 1 Large Red Onion
- 5 1.5 Cups Cider Vinegar
- 6 2 teaspoons salt
- 7 1 Tablespoon coarse cracked black pepper
- 8 1 Teaspoon Red Pepper Flakes
- 9 4 Cloves Crushed Garlic
- 10 BBQ Sauce
- 11 Sweet Hawaiian Bread Burger Buns
Pulled pork sandwiches are an essential part of a BBQ cookout. We've put this recipe to the test, and we know it will amaze at your next cookout! The tang of the pickled red onions pairs perfectly with the savory flavor of the pulled pork.
1. Remove the Boston butt from its packaging and pat dry. Using the yellow mustard, apply a light coat to the entire piece of meat and season with the rub. You can use your favorite sweet heat BBQ rub.
2. While the meat rests at room temp, fire up your smoker to 250 degrees. Once you have reached the target temperature, place your Boston butt on the grate and close the lid for 2-3 hours.
3. Once the meat is on the smoker, prepare your pickled onions. Thinly slice the red onion and place in a quart sized mason jar. Combine the cider vinegar, salt, pepper, red pepper flakes, and crushed garlic in a sauce pan and heat until the salt is dissolved. Pour over the onions and let jar cool to room temperature. Give the jar a good shake to mix everything up. Place room temperature jar in the fridge with lid until you’re ready to assemble sandwiches.
4. After 2-3 hours have passed, open the smoker and spray the meat with a 1:1 ratio of water and cider vinegar. Be sure to cover all around to prevent the outside of the meat from drying out. Insert a probe into the thickest part of the meat and set the target temperature to 165 degrees. Continue cooking and spraying the meat every hour on the hour until you reach 165 degrees internal temperature.
5. Once you have reached 165 degrees internal temperature, remove the meat from the smoker and tightly wrap in heavy duty aluminum foil. Place back on the smoker and cook until you have reached an internal temperature of 195 degrees.
6. When you have reached 195 degrees, remove the wrapped meat from the smoker and place in a cooler lined with towels to rest for at least 1 hour.
7. After your Boston butt has rested, remove it from the cooler and transfer to a serving dish. Open the foil and remove the meat. There will be a lot of liquid from rendered fat. Make sure you don’t lose that! Begin shredding your pork and discard any unwanted/un-rendered fat.
8. Grab a fresh Hawaiian bread burger bun, top with pulled pork, BBQ sauce, pickled onions, and enjoy!