Ingredients for A R Bbq Pork Shoulder Sandwich
- 1 (5-7 pound) pork shoulder
- 12 large sandwich buns
- 1 (16 ounce) package coleslaw mix
- 1 cup barbecue sauce
- 1/2 cup mayonnaise
- 1 1/2 teaspoons apple cider vinegar
- 1 1/2 teaspoons sugar
- 1/4 teaspoon celery seed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make A R Bbq Pork Shoulder Sandwich
- Prepare your grill for indirect heat. Aim for a very hot fire on one side of the grill and an indirect heat zone on the other.
- Place the 5-7 lb pork shoulder, fat-side up, on the grill rack over the indirect heat zone.
- Cook for 5 hours, maintaining the hot fire on one side for indirect heat and adding more coals as needed.
- Turn the pork shoulder fat-side down and continue to cook until the internal temperature reaches 180°F (82°C) in the thickest part using a meat thermometer. This will take approximately 3-4 hours, depending on the size of your shoulder and heat of your coals.
- Remove the pork shoulder from the grill and let it rest for at least 30 minutes. This allows the juices to redistribute.
- Use two forks to shred the pork shoulder. You may leave it pulled or chop it further for a different texture.
- Generously toast your large buns.
- Place the shredded pork on the toasted bun. Drizzle generously with your favorite BBQ sauce.
- Top with a generous serving of coleslaw (recipe not included, but try a classic vinegar-based coleslaw).
- Enjoy immediately! Serve with your favorite lager beer.
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
43g
Fat
49g
Carbs
20g
