Pulled Pork Sandwich Recipe

Good things come to those who wait. Chef Dave Mottershall shares his lengthy yet delicious way to make pulled pork shoulder. With a 12 hour brine and 12 hour smoke, you know this pork is going to be worth it!

Items Needed

Ingredients

  • 10lb pork shoulder (bone in)
  • 1.5 cup kosher salt
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 tbsp juniper berries
  • 2 tbsp black peppercorns
  • 1 tbsp cayenne
  • 1 tbsp Korean chilli powder
  • 2 bay leaves
  • 1 onion diced
  • 3 cloves garlic smashed
  • 4 liters water
  • Whiskey
  • Apple Cider Vinegar

Directions

  1. Measure out ingredients using easy-to-use Camwear Measuring Cups and add to a CamSquare.
  2. Bring water to boil before adding to CamSquare of ingredients. Whisk to dissolve sugar and salt and cool brine to room temperature.
  3. Pour brine into a second CamSquare holding pork shoulder and let marinate 12 hours in fridge.
  4. Remove pork shoulder from brine and pat dry. Bring to room temp, approximately 30 minutes.
  5. Season liberally with your favorite rib rub, Mottershall highly recommends Smashed Apple Trade Co. or Meat Church brands.
  6. Place seasoned pork shoulder in a preheated smoker set at 225°F for 4 hours. Spritz with a mix of 1/3 equal parts of whiskey, apple cider vinegar and water every half hour.
    Increase heat to 250°F for 3 hours – spritzing every hour.
  7. After 7 hours, increase heat to 275F and spritz every hour for 3 hours.
  8. Increase heat to 300°F and glaze with BBQ sauce. Smoke until pork shoulder hits internal temperature of 205°F, approximately 2 hours.
  9. Wrap pork in tinfoil or butcher paper and let rest in a Cam GoBox for 1 hour.
  10. Unwrap and shred tender pork, season with additional rub and BBQ sauce.
  11. Load Kaiser bun with shredded pork, coleslaw, BBQ sauce and destroy!