Pulled Pork Sandwich with Pretzel Bun

Cook Time

300 mins

Cooking Method

Smoking

Cuisine

American

Difficulty

Moderate

Prep Time

20 mins

Servings

4



Ingredients


⅓ cup Apple Cider Vinegar

1 ½ cups BBQ Sauce, divided

1 qt. Chicken Stock

⅓ cup Ketchup

3 tbsp Pit Boss Pulled Pork Rub, divided

1, 4 lb. Pork Shoulder, Bone In

4 Pretzel Buns



Cooking Instructions


You can never go wrong with a classic! This Pulled Pork Sandwich features smoked pork stacked sky-high on a hearty pretzel roll bun and slathered in BBQ sauce for an epic meat treat. We coated our bone-in pork shoulder with a sweet and tangy sauce, then gave it a five-hour smoke on the Pit Boss until smoky and succulent. The pretzel bun soaks up all the juices without getting soggy, making it the perfect vehicle for your juicy BBQ pulled pork.


How Many Sandwiches Per Pound of Pulled Pork


One pound of Pork Shoulder should yield enough meat for one sandwich.

Note: It is recommended to use Hickory Hardwood Pellets with this recipe.

This recipe uses Pit Boss Pulled Pork Rub seasoning.

  1. Fire up your Pit Boss and preheat to 400°F. If using a gas or charcoal grill, set it up for medium-high heat. In a bowl, combine the apple cider vinegar, chicken stock, ketchup, and 1 tablespoon of Pit Boss Pulled Pork Rub. Whisk well to combine and set aside.
  2. Season the pork shoulder with the remaining 2 tablespoons of Pulled Pork Seasoning on all sides of the pork shoulder, then place on the grill and sear on all sides until golden brown, about 10 minutes.
  3. Remove the pork shoulder from the grill and place in the disposable aluminum pan. Pour the sauce over the pork shoulder. It should come about 1/3 to ½ way up the side of the pork shoulder. Cover the top of the pan tightly with aluminum foil.
  4. Reduce the temperature of your Pit Boss grill to 250°F. Place the foil pan on the grill and cook for 4 to 5 hours, or until the pork is tender and falling off the bone.
  5. Remove the pork from the grill and allow to rest for 15 minutes. Drain the liquid from the pan, reserving about a cup, then shred the pork and cover with the reserved liquid. Set 3 ½ to 4 cups of pulled pork aside for sandwiches, and save the remaining for future use.
  6. While pork is resting, place 1 cup of BBQ sauce in a skillet and heat to simmer. Toss in reserved shredded pork. Divide pork among 4 pretzel buns, spoon additional BBQ sauce over the top and dig in!


Special Tools


  • Aluminum Foil
  • Disposable Aluminum Pan
  • Glass Mixing Bowl
  • Whisk


Bigger. Hotter. Heavier. Tip


Pork shoulder usually pulls best when it has reached 205°F internal temperature. Always check for probe tenderness. If the meat probe does not slide in with little to no effort, it is not ready.



Diet Info


  • Flexible Dieting


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