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Smoked Pulled Pork Sandwich

American

he best Carolina Pulled Pork we've ever had is in Austin Texas. Ruby's BBQ is the little house north of UT canvas. Not Rudy’s, the chain. Eager to recreate this sandwich, we tried many recipes until at a potluck, the creator was kind enough to share this recipe including the smoking process. No smoker? Cook Oven Braised Pulled Pork. t Either pork style goes fine on a firm hamburger bun with Carolina Coleslaw.
Ingredients
1 pork shoulder, 5 pounds
1 tablespoon garlic powder
3 tablespoons salt
1 tablespoon black pepper
2 tablespoons chile powder (optional)
5 large hickory chunks 2 to 4 inch-sized for smoker (use chunks, not chips)
1 12-ounce bottle dark beer (optional)
1 cup of a sweet-tangy barbecue sauce, plus more for passing at table
8 hamburger buns, toasted
1 recipe Carolina Coleslaw
Steps
1 Season pork with garlic powder, salt, black pepper and chile powder.

2 Put hickory chunks in electric smoker spaced out in a circle.

3 Pour beer into water bath for smoker, then add water to fill.

4 Put pork in smoker on lower rack.

5 Smoke for 12 hours. Resist the urge to add more wood chunks.

6 Remove pork shoulder and rest for 1 hour.

7 Use 2 forks to pull warm pork apart. Toss pork with 1 cup barbecue sauce.

8 Pile pork on toasted buns, then top with coleslaw.


Yield
servings  use metric
original recipe yield: 8 Servings
Notes The restaurant Ruby's on 512 W 29th Austin is not to be confused with the Rudy's chain. This was once served with Stilwell's BBQ sauce, no longer made.

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