TFG – World’s Best Pulled Pork Sandwiches

Hi everyone – it’s Stefan: husband to the wonderful Tiffany who runs this blog, loving father of Mackenzie and the trusty grill master around here. I love grilling and barbecuing and at some time or another pretty much anything that is edible has found its way onto my grill.  Well, actually I have to backtrack, I have yet to grill a pizza on the Weber.

This is the first of hopefully many installments of “Tales from the Grill,” and I am very touched that Tiffany has asked me to be a regular contributor to No Ordinary Homestead in my very own column. I have to admit I am a bit nervous about posting on this blog – so far this honor has been bestowed on me only once, for Mackenzie’s birthday letter when Tiffany was still immobile from the car accident. Please comment down below on how wonderful you think this column is to convince Tiffany that she has made the right decision to “hire” me. Come on – you know you want to!

Now without stalling any longer, today we will be tackling the subject of Pulled Pork Sandwiches. I woke up yesterday morning and knew that we needed to throw something on our trusty Ugly Betty smoker. While walking the dog, this idea kept growing and I had some serious hankering for BBQ. Never needing much convincing, the rest of the family was quickly on board with the idea. On the way to the local butcher we settled on pork shoulder for pulled pork sandwiches. Once that goal was achieved, we made a quick trip to the farmer’s market and we even had all the veggies we would need for sides, too.

The secret to making the perfect pulled pork is to take your sweet time. If you rush it, you will fail. There are many variables that can make or break your bbq experience for this type of dish but rushing it will definitely cause results you won’t be happy with. This slow motion type cooking already starts when you prepare your meat. While you can get away with dry rubbing your meat in as little as 2 or 3 hours. it really is best to start a day ahead of time. The pork shoulder in the pictures was dry rubbed with mustard and dry rub mix a full 24 hours before this piece of meat ended up on the smoker.

pulled pork sandwich recipe

Pulled Pork Rub Dry Rub Recipe

Mix together the following ingredients in a mixing bowl:

  • 1/4 cup brown sugar
  • 1/4 cup Paprika
  • 2 tblsp coarse Salt (sea or kosher)
  • 2 tblsp Black Pepper
  • 1 tblsp Cayenne Pepper
  • 4 tsp Cumin
  • 2 tsp dry mustard
  • 2 tsp Onion Powder
  • 2 tsp Garlic Powder
  • 2 tsp Thyme Powder
  • 2 tsp Sage
  • 2 tsp Coriander Powder

When you have finished the dry mixture its time to get it onto the meat. First you should coat the meat with either yellow mustard or olive oil. This helps the spices stick better to the meat.

pulled pork sandwich recipe

Covering the pork shoulder with mustard before adding the dry rub

Next liberally coat the meat with the rub mixture, no need to massage the spices in – thoroughly coating is enough.

pulled pork sandwich recipe

Pork shoulder being rubbed down with dry rub


pulled pork sandwich recipe

Pork shoulder smothered with mustard and dry rub

When all of the sides have been rubbed its time to wrap the meat in plastic foil (or place it in a reusable contained) and keep it in the fridge until about an hour before the meat is ready to go on the grill. I usually rub my meats 24 hours before it goes on the smoker but even just 2 to 3 hours is also ok.

pulled pork sandwich recipe

Pork shoulder all wrapped up and ready for the fridge

One quick note on dry rubbing with yellow mustard – don’t worry, there won’t be a flavor overload from the mustard as the taste will mostly vanish during the smoking process. What the mustard will do however is make a very lovely meat surface and work great to hold the dry rub mix close to the meat.

Fire Time

Prepare your smoker and get your tools ready. I use a home built smoker we dubbed “Ugly Betty” – and yes, she truly is ugly. Our smoker uses charcoal but that is simply a personal preference. I am sure gas works just fine if you prefer it. The perfect temperature for smoking pulled pork sandwiches is 225°F (107°C). I like to use hickory wood for smoke flavor; while heating your smoker soak about 3 handfulls of wood chips in water. Sprinkle the soaked wood across your coals just before the meat is ready to go on.

Pork shoulder takes a while to cook – figure roughly 1 to 1.25 hours for each pound of meat. Therefore a 5-pound shoulder piece will take a little over 5 hours. Place the meat in the center of the grate and let it smoke, making sure the temperature doesn’t vary too much from the 225 degree Fahrenheit sweetspot throughout the cooking time.

pulled pork sandwich recipe

About one hour before your meat is finished place the meat inside some aluminum foil, this step is not necessary but it will prevent the meat from taking on too much of a smoked flavor.  The meat is finished once it hits an internal temperature of 200°F (97°C), not a moment sooner. Remove the meat from the smoker and let it rest inside its foil pack for at least 30 minutes. The meat needs this time to redistribute all the juices which may have leaked out during the smoking process.

After 30 minutes, open the foil packet and start pulling the meat. The easiest way to do this is to cut the piece of meat in the middle and using two forks gently shredding it. The individual pieces should simply come apart.

Stack the meat on a hamburger (or even better hoagie) rolls, drizzle with your favorite BBQ Sauce and enjoy.

Perfect side dishes for this meal included cole slaw, smoked corn on the cob and french fries. Serve some more BBQ Sauce on the side and enjoy!  One final tip: Put some cole slaw right on top of the meat in the sandwich – it’s heavenly!

pulled pork sandwich recipe

There you have it folks – the first installment of my very own column on this blog. Please comment below if you liked it (or hated it). Is there anything grilling and barbeque related you would like to read here in the future?


  1. says

    Tiffany – I think you should hire Stefan. :-) What a fun post! We live in the south, so we’re pretty picky about our BBQ, but this looks tasty!

  2. Charlie Sommers says

    Your pork looks absolutely delicious Stefan. I have done a bit of barbecuing myself and I also prefer either charcoal, or hardwood coals. I once cooked 600 pounds of pork shoulders for a local country club. Needless to say that was an all-night job.

    For extra flavor I love to wrap small pieces of hickory bark in foil, so they can’t flame up, and occasionally toss a packet on top of the coals.

    My son lives in San Francisco where there are no shagbark hickory trees so I occasionally have to send him boxes of bark. This Tennessee secret gets him rave reviews for his barbecue from his California friends.

    I’m glad to see the barbecue tradition is alive and well in Germany. :-)

  3. Stefan says

    @Carrie – Thank you very much! As a German guy who grew up in the US it means A LOT when a southerner gives me props for my BBQ skills.

    @Charlie – Thank you also! Tiffany has showed me some of the recipe ideas you have sent your way and I gotta say dinner at the Sommers’ house sounds like a tasty time. And 600lbs – wow, that is some serious BBQing!!

    We also don’t have any trees growing wild here (especially Hickory or Mesquite) which are good smoking woods. I have to buy the Weber Smoking Chips which cost a small fortune :-(

  4. says

    Nice job.

    Just so you know, it’s equivalent to torture to read this on a grumbly stomach on a hot sunny afternoon. Also, there’s drool all over my keybojjdjdufgjdjdnfc

  5. Judi Fox says

    This sounds great and yummy! One quick question I have is that we bought brown sugar here in Germany, but it isn’t the same as American brown sugar. Maybe it was the brand, but do you guys use a specific brown sugar that you buy here in Germany? Or have you noticed a difference. We live in a small town in Germany so our shopping options are pretty limited.

    • says

      Hi Judi,
      They have a raw brown sugar here in Germany that is very hard and not to be confused with the brown sugar we have in the US. (I made that mistake once when making cinnamon rolls — they came out a bit crunchy lol).

      You can buy the “real” brown sugar in The Netherlands, but I usually just make my own brown sugar. For light brown sugar, just mix 1 1/2 tablespoons of molasses or Zuckerrübensirup into a cup of regular white sugar or use 1/4 cup molasses for dark brown sugar. It takes a while to mix in, but for many recipes, it’s not important for it to be entirely blended so you can cheat and add them separately.

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