Pulled Pork Sandwich

Pork Shoulder is one of my favorite meats to BBQ because it cooks up moist and juicy. It is also very versatile, so be sure to smoke more than what you need for your meal as it's a meat that keeps on giving all of it's goodness.

Bobby Flay has a great recipe at Food Network for "Pulled Pork Sandwich with Black Pepper Vinegar Sauce and Green Onion Slaw". Here is the link: 

http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/pulled-pork-sandwich-with-black-pepper-vinegar-sauce-and-green-onion-slaw-recipe/index.html

I learned early on that you can't rush any part of the cooking and preparation process. So give yourself two days to prepare the shoulder. The first 24 hrs is the rub working it's way into the meat. If you have an injector that can handle the spices, reserve 1/4 cup of the rub with 2 cups of apple cider vinegar and combine. Inject the shoulder with all this goodness, wrap it in saran wrap and get in back in the refrigerator. The next 12-14 hrs will be in the smoker. Keep the heat low, 225-250, and you won't be disappointed. I like to get the temperature of the shoulder to 185-190.  And remember, that most of the smoke that is going to penetrate into the shoulder occurs in the first 4 hours. So keep adding those wood chips; I like a mix of hickory and apple.

Bobby Flay's (I hope he doesn't mind that I call him Bobby)  dry rub has become my standard pork rub. It is the best I've come across. And the black pepper vinegar sauce is to die for. It has a nice zip . . . you won't put  BBQ sauce on this sandwich. Enjoy!