SMOKED PULLED PORK SANDWICH RECIPE RECIPES

Steps:

• Prepare grill as a smoker (gas grills require attachments, which are available for most models through the maufacturer): Add a layer of fragrant wood chips over the coals; the chips must be presoaked so they smolder and don't burn. Then close the grill's lid to create a hot, smoking environment in which the meat is infused with smoke flavor as it cooks. A pan of water placed on the grill rack creates steam to keep the meat moist as it smokes. Bring temperature in smoker to between 200 degrees and 210 degrees. Keep the smoker at this temperature throughout the cooking process. This is managed by opening and closing the vents as necessary.
• Cut 4 lengths of kitchen twine long enough to fit around the pork. Securely tie 2 lengths of twine evenly spaced lengthwise and 2 evenly spaced crosswise. Generously sprinkle meat with salt and pepper.
• Place pork on grill, fat side down, and cook for 1 hour. Generously brush with barbecue sauce on all exposed sides. Continue to smoke, brushing with sauce every hour, for 3 hours more. Preheat oven to 275 degrees.
• Transfer pork to a shallow roasting pan fitted with a wire rack, and place in the oven. Cook, basting every hour, until an instant-read thermometer registers 180 degrees, about 3 hours.
• Once pork is cool enough to handle, cut the kitchen twine. Using your fingers, pull meat apart, and place on a cutting board. Chop the meat coarsely into 1-inch pieces. Transfer to a large bowl, and toss with 1 1/2 cups barbecue sauce. Divide the pork among 12 cornmeal buns, and serve the remaining barbecue sauce on the side. The pork can be smoked 1 to 2 days in advance. When ready to serve, warm meat in an oven heated to 300 degrees, toss with sauce, and proceed with the recipe.
• Alternate oven method: Heat oven to 275 degrees.Follow recipe steps 1 and 2, up to placing pork on prepared grill. Then place pork on a wire rack set inside a baking pan, andtransfer to oven. Cook for 1 hour. Generouslybrush with barbecue sauce on all sides, and cook, brushing every hour for 5 to 51/2 hours more, or until a meat thermometer registers 180 degrees. Serve.

Steps:

• Stir together all BBQ Rub ingredients. 
• Trim pork roast. Rinse and pat dry. Sprinkle with BBQ Rub; let stand at room temperature 30 minutes.
• Bring internal temperature of smoker to 225° to 250° according to manufacturer's directions, and maintain temperature 15 to 20 minutes.
• Place pork, fattier side up, on cooking grate directly over coals in center of smoker. Cover with lid, and adjust ventilation to maintain temperature between 225° and 250°. Smoke, covered with lid and maintaining temperature, 5 hours; turn pork, fattier side down, and smoke 2 to 3 more hours or until a meat thermometer inserted into thickest portion registers 195°.
• Transfer to a cutting board; cool 15 minutes. Shred pork. Assemble BBQ sandwich on white bread buns with your choice of BBQ sauce and coleslaw. Add pickles to taste.