Name: Smoked Pulled Pork Sandwiches Recipe
Prep time: 10 min
Cook time: 660 min
Yield: 8, 8 people
Cuisine: American
Ingredients: ½ cup Brown Sugar; Water; 1 Tablespoon Paprika; 1 Tablespoon Onion Powder; 1 ½ Tablespoons Garlic Powder; 1 ½ Tablespoons Ground Black Pepper; 1 ½ Tablespoons Salt; 4 ounces Bourbon; 1 Tablespoon Cayenne Pepper; Pork Shoulder (ours was roughly 9 lbs); ½ cup mustard; 16 ounces Apple Juice; Wood Chunks or chips (pre-soaked, or pellets (whichever your smoker uses))

Smoked Pulled Pork Sandwiches Recipe

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This smoked pulled pork is a tender, delicious recipe. Use it to make pulled pork sandwiches or any number of dishes. Here's how to make pulled pork in a smoker, plus lots of tips and recipe ideas.

By: Thecookierookie (via Thecookierookie)

Original Publish: May 27, 2021

Last Updated: Mar 1, 2026

Prep: 10 mins

Cook: 660 mins

Yields: 8, 8 people

Nutrition Facts

892 kcalCalories

101 gProtein

24 gCarbs

37 gFat

Instructions

Read all instructions before beginning.
In a small bowl combine the brown sugar, salt, ground black pepper, garlic powder, paprika, onion powder, and cayenne pepper.
Rub down the pork with the mustard, making sure to cover the entire surface, this helps ensure the spices stick to the meat.
Season the pork shoulder generously with the spice mixture – both sides and place back in the fridge to marinate overnight.
Fill the steam pot in the smoker with water and stock the smoker with wood (chunks, chips, pellets…whatever your smoker is designed for).
Smoke the pork at 250 degrees for the first four to six hours.
Combine the bourbon and the apple juice in a spray bottle and spritz the pork shoulder every hour until the pork reaches 160 degrees.
Once the pork has reached 160 degrees, give it one last spritz then remove from the smoker and wrap in foil or butcher paper before returning it to the smoker to finish cooking.
Reduce the temperature to 225 degrees and continue to smoke the pork for an additional four to six hours or util the pork reaches an internal temperature of 195-205 degrees.
Carefully remove the pork from smoker and allow it to rest, still wrapped, for another hour.