Recipe: Pulled Pork Sandwich

Shoulder Rub

Ingredients:

* 6 tablespoons chili powder

* 1 3/4 tablespoons cayenne pepper

* 6 1/4 tablespoons paprika

* 1 1/2 tablespoons white pepper

* 3 3/4 tablespoons coriander

* 3 tablespoons cumin

* 1 1/4 tablespoons fennel seed

* 2 3/4 tablespoons granulated garlic

* 2 teaspoons cinnamon

* 2 teaspoons celery seed

* 1 1/4 tablespoons black pepper

* 2 tablespoons & 2 teaspoons granulated onion

* 1 tablespoon & 1 teaspoon dried thyme

* 2 3/4 tablespoons seasoned salt

* 2 tablespoons kosher salt

* 3/4 cup sugar

Instructions:

1. Grind all ingredients into powder.

2. If using cup measurements, grind first and then portion out.

3. Mix all ingredients well.

Sauce

Ingredients:

* 3 3/4 cups cider vinegar

* 1 1/4 cups distilled vinegar

* 2 3/4 tablespoons black pepper

* 3 1/2 tablespoons red pepper flakes

* 1 tablespoon granulated garlic

* 1/2 tablespoon granulated onion

* 4 tablespoons kosher salt

* 1 cup granulated sugar

* 2 cups ketchup

* 4 tablespoons brown sugar

* Water to make Corn Starch Slurry

Instructions:

1. Bring all ingredients except the water to a boil.

2. Simmer for 2 minutes.

3. Make slurry and add it to the boiling liquid.

4. Simmer for 2 more minutes.

5. Cool sauce.

Pork

Ingredients:

* 1 pork butt (approx.. 7-9 pounds; don’t go above 11 pounds)

* Seeded brioche buns

Instructions:

1. Season the meat with the dry rub.

2. Place pork butt in the smoker, and smoke for 12 hours.

3. Remove from smoker and pull bone free from meat using your hands.

4. Drizzle with the sauce immediately prior to serving.

5. Serve on toasted buns.

Find more tasty recipes for your next tailgate.

Camille Ford has been in love with and playing football since the 2nd grade. A professional foodie for over 10 years, she has a passion for great eats, you-can-do-it recipes and community, making her a tailgate regular. Follow her exploits @CamiFord and on her website.

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