smoked pork for pulled pork sammies

★★★★★ 1 Review
Irisa avatar
By Irisa Raina 9
from New Iberia, LA

Once the roast is done…..and cooled I take about ¼ of it and put it in the freezer for tamales or enchiladas or something like that. I take the fat that has rendered out and the bone and freeze that for split pea soup, bean soup or smoky pumpkin soup. ¼ goes for sammies and the other ¼ I make a regular dinner with it, meat, potatoes, salad etc. This is a wee bit of work, and does require some attention, but oh so worth it…....and the greatest thrill for a BBQ-er " yep that's a word "...ha ha ha is when you cut into the roast and you see the perfect smoke ring :-))))))

★★★★★ 1 Review
serves 4 -6 easily with each 1/4
prep time 15 Min
cook time 7 Hr

Ingredients For smoked pork for pulled pork sammies

  • 4 – 5 pound pork butt
  • marinade for roast:
  • 1 – 18 ounce bottle mesquite bbq sauce “ use your favorite brand”
  • 1 – 12 ounce can frozen apple juice “ unsweetened”
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 3 tablespoons cayenne pepper
  • 1 tablespoon light brown sugar
  • 4 – 6 green onions cut fine “ using the white and green”
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How To Make smoked pork for pulled pork sammies

  • 1
    Mix the marinade well and divide in ½ put ½ in the refrigerator and the other ½ you’ll want to marinade the roast in. Marinade at least 3 hours or overnight.
  • 2
    Plan on smoking this for at least 6 - 8 hours depending on the size of the roast.
  • 3
    When you are ready to smoke the roast, light a chimney with paper and charcoal when the coals are white put it in the BBQ for indirect grilling.
  • 4
    Remove the roast and drain off as much of the marinade as possible and put into a foil pan.
  • 5
    Set the pan to the side of the coals “ indirect cooking method”. Baste the roast about every 30 minutes.
  • 6
    Every 30 – 45 minutes add hot coals to the grille. This will take at least 6 -8 hours so plan on starting this early in the morning…I started this roast at 7:30am…and it was done at about 6 :00 – 6:30pm.
  • 7
    Once the roast is done…..and cooled I take about ¼ of it and put it in the freezer for tamales or enchiladas or something like that. I take the fat that has rendered out and the bone and freeze that for split pea soup, bean soup or smoky pumpkin soup. ¼ goes for sammies and the other ¼ I make a regular dinner with it.
  • 8
    This is a wee bit of work…..but oh so worth it…..and you'll get 4 meals out of it....
  • 9
    This is the first hour, you'll want to do the indirect grilling to start out with.
  • 10
    After the first hour, start basting every 1/2 hour.
  • 11
    Basting once again.
  • 12
    Add more hot coals and bast once again.
  • 13
    Turn the roast and continue basting.
  • 14
    At this point you will be about 4 hours into the cooking. Remove from the pan and continue basting.
  • 15
    Add more coals, turn the roast and baste.
  • 16
    You're in the home stretch...continue basting.
  • 17
    Can you smell the goodness....of ....the roast...???? Don't forget to bast once again.
  • 18
    Looking good....baste once more.
  • 19
    Perfect getting closer to it being done...bast one last time.
  • 20
    About 1 & 1/2 hours to the end of the cooking time stop basting at this point.
  • 21
    DONE....remove and let it rest....

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