Pops Shoulder Sandwhich
THIS AIN'T NO WATCHING YOUR WASTE LINE KINDA MEAL!
IF YOU DON'T GET MESSY EATING THIS YOU DID NOT EAT IT RIGHT!
YOU MUST HAVE MEAT, SAUCE, COLE SLAW, AND FRIES ON THE SANDWICH OR YOU AIN'T EATING IT RIGHT!
IF YOU FOLLOW ALL THE ABOVE THIS SANDWICH IS SO GOOOOOOOD! IT WILL CHANGE YOU LIFE!
Featured Pinch Tips Video
- pound pork shoulder
- sandwich buns, toasted
- gallon coleslaw
- gallon barbecue sauce
- 1 lb
- cooked french fries
- salt and pepper to season shoulder
1Place the pork shoulder, fat-or-skin side down, on a grill rack over a very hot pit. Cook for 5 hours. Turn and cook until the shoulder reaches an internal temperature of 180 ° in the thickest part when tested with a meat thermometer, about 3 hours longer.
Remove the pork shoulder from the pit, and pull off the meat as you need it. You may leave meat to pull or chop it.
Take large toasted bun, pour hot BBQ sauce over meat,add fries, and add coleslaw.
This makes a awesome finger-licking sandwich.