Pulled Pork Sandwiches
Serves 8-10 BBQ aficionados or 12-14 novices
Inject the meat with the juice making sure to hit all the areas of the meat. This will help break down muscle fiber and tenderize the meat. Place the meat in a large plastic bag and let it marinate in the refrigerator overnight. Any excess juice should be placed in the bag along with the meat to further marinade it.
When ready to cook, pat the meat dry and liberally apply your favorite rub or simply salt and pepper it.
Load smoker with apple or hickory logs or chips that have been soaked for at least an hour, depending on your type of smoker.
Smoke meat at 185 degrees for approximately 8-9 hours. The meat should be between 185 – 190 degrees.
While still warm, remove excess fat and chop or pull meat into strands
Everyone has their own opinion on how much sauce to add to the meat, and when so you can either pour one 18 oz jar of Dennis’ Key Lime or Dennis’ Mango Habanero BBQ Sauce and blend into the meat, or you can wait and add it on top of each individual sandwich.
Whatever you prefer. Which sauce you use depends on the taste you’re going for too. For a slight citrus flavor, add the Key Lime BBQ Sauce but if you want a sweet kick, pour on the Mango Habanero BBQ Sauce.
Lightly brush hamburger buns with butter and toss ‘em on the grill until they’re toasted with nice grill marks.
Place a large heap of meat on each bottom bun until it’s dropping off the sides. Stack it tall!
If you didn’t mix the BBQ sauce into the meat already, pour a ladle full of sauce over the top of the meat, and don’t be shy with it. It’s not a pulled pork sandwich unless it’s messy. The BBQ Police prefer this way instead of mixing it into the meat. Your call though…
If you like, you can place a couple of heaping spoonfuls of coleslaw on top of the meat once you’ve added the sauce just before you serve it.
Ingredients
Directions
Inject the meat with the juice making sure to hit all the areas of the meat. This will help break down muscle fiber and tenderize the meat. Place the meat in a large plastic bag and let it marinate in the refrigerator overnight. Any excess juice should be placed in the bag along with the meat to further marinade it.
When ready to cook, pat the meat dry and liberally apply your favorite rub or simply salt and pepper it.
Load smoker with apple or hickory logs or chips that have been soaked for at least an hour, depending on your type of smoker.
Smoke meat at 185 degrees for approximately 8-9 hours. The meat should be between 185 – 190 degrees.
While still warm, remove excess fat and chop or pull meat into strands
Everyone has their own opinion on how much sauce to add to the meat, and when so you can either pour one 18 oz jar of Dennis’ Key Lime or Dennis’ Mango Habanero BBQ Sauce and blend into the meat, or you can wait and add it on top of each individual sandwich.
Whatever you prefer. Which sauce you use depends on the taste you’re going for too. For a slight citrus flavor, add the Key Lime BBQ Sauce but if you want a sweet kick, pour on the Mango Habanero BBQ Sauce.
Lightly brush hamburger buns with butter and toss ‘em on the grill until they’re toasted with nice grill marks.
Place a large heap of meat on each bottom bun until it’s dropping off the sides. Stack it tall!
If you didn’t mix the BBQ sauce into the meat already, pour a ladle full of sauce over the top of the meat, and don’t be shy with it. It’s not a pulled pork sandwich unless it’s messy. The BBQ Police prefer this way instead of mixing it into the meat. Your call though…
If you like, you can place a couple of heaping spoonfuls of coleslaw on top of the meat once you’ve added the sauce just before you serve it.
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