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Tangy BBQ Pork Sandwich
Recipe

13 INGREDIENTS • 17 STEPS • 4HRS

Tangy BBQ Pork Sandwich

5.0
1 rating
This recipe feeds a crowd and satisfies in a way that plain jane hot dogs and pre-formed hamburger patties can’t. Tender sliced pork and grilled pineapple with pickled onions and a sweet-spicy barbecue sauce - It's a crowd-pleaser!
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Tangy BBQ Pork Sandwich
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
This recipe feeds a crowd and satisfies in a way that plain jane hot dogs and pre-formed hamburger patties can’t. Tender sliced pork and grilled pineapple with pickled onions and a sweet-spicy barbecue sauce - It's a crowd-pleaser!
4HRS
Total Time
$1.70
Cost Per Serving
Ingredients
Servings
12
US / Metric
Pork
Pork Rub
1 jar
(2 oz)
Pork Rub
I used Stubbs® Pork Spice Rub
Pickled Onions
Red Onion
1
Red Onion, thinly sliced
Sauce
Barbecue Sauce
3/4 cup
Barbecue Sauce
I used Stubbs® Spicy Bar-B-Q Sauce
Barbecue Sauce
3/4 cup
Barbecue Sauce
I used Stubbs® Sticky Sweet Bar-B-Q Sauce
Unsweetened Pineapple Juice
1/4 cup
Unsweetened Pineapple Juice
Worcestershire Sauce
8 drops
Worcestershire Sauce
Sandwiches
Buns
16
Buns
Pineapple
1
Pineapple
cored and sliced into 1/4" rings
Fresh Cilantro
to taste
Nutrition Per Serving
VIEW ALL
Calories
493
Fat
28.6 g
Protein
42.8 g
Carbs
16.0 g
Add to plan
logo
Tangy BBQ Pork Sandwich
Save
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com
Cooking InstructionsHide images
step 1
The night before, butterfly the Boneless Pork Shoulder (6 lb) by cutting the meat open so that it lays in a flat even thickness. Cut through the thick part of the meat, horizontally to almost the edge. Unfold it for a broad flap of meat, about 1 1/2-2 inches thick.
step 1 The night before, butterfly the Boneless Pork Shoulder (6 lb) by cutting the meat open so that it lays in a flat even thickness. Cut through the thick part of the meat, horizontally to almost the edge. Unfold it for a broad flap of meat, about 1 1/2-2 inches thick.
step 2
Place pork on a baking sheet and liberally spread the whole jar of Pork Rub (1 jar) over both sides of the flesh, massaging it in with your hands. Cover with plastic wrap and refrigerate overnight.
step 2 Place pork on a baking sheet and liberally spread the whole jar of Pork Rub (1 jar) over both sides of the flesh, massaging it in with your hands. Cover with plastic wrap and refrigerate overnight.
step 3
The next day, soak the hickory wood chips in a bowl filled with water for an hour.
step 3 The next day, soak the hickory wood chips in a bowl filled with water for an hour.
step 4
Combine Apple Cider Vinegar (1 cup), Granulated Sugar (1/2 Tbsp) and Kosher Salt (1 Tbsp) in a cup. Stir until sugar and salt have dissolved. Place the Red Onion (1) in a small bowl and cover with the vinegar mixture.
step 4 Combine Apple Cider Vinegar (1 cup), Granulated Sugar (1/2 Tbsp) and Kosher Salt (1 Tbsp) in a cup. Stir until sugar and salt have dissolved. Place the Red Onion (1) in a small bowl and cover with the vinegar mixture.
step 5
Set aside for at least an hour and up to 2 to 3 hours.
step 5 Set aside for at least an hour and up to 2 to 3 hours.
step 6
In a small saucepan, combine Barbecue Sauce (3/4 cup) and Barbecue Sauce (3/4 cup), Unsweetened Pineapple Juice (1/4 cup) and Worcestershire Sauce (8 drops).
step 6 In a small saucepan, combine Barbecue Sauce (3/4 cup) and Barbecue Sauce (3/4 cup), Unsweetened Pineapple Juice (1/4 cup) and Worcestershire Sauce (8 drops).
step 7
Cook, uncovered until sauce reduces and thickens, about 15 minutes.
step 7 Cook, uncovered until sauce reduces and thickens, about 15 minutes.
step 8
Add the chips to the smoker box and place over one of the burners. Preheat your gas grill with a closed lid and wait for a soft white smoke to begin emanating from the grill for about 10 to 15 minutes.
step 8 Add the chips to the smoker box and place over one of the burners. Preheat your gas grill with a closed lid and wait for a soft white smoke to begin emanating from the grill for about 10 to 15 minutes.
step 9
Turn off all the burners except the one directly under the smoker box, for indirect cooking. Then place the pork opposite the smoker box, so it's not getting direct heat. Cook for about an hour at 350 degrees F (180 degrees C) without opening the lid.
step 9 Turn off all the burners except the one directly under the smoker box, for indirect cooking. Then place the pork opposite the smoker box, so it's not getting direct heat. Cook for about an hour at 350 degrees F (180 degrees C) without opening the lid.
step 10
After an hour, use the meat thermometer to check the temperature of the meat by inserting it into the thickest portion. When it reaches 125 degrees F (51 degrees C), turn the rest of the burners on and use direct heat for the remainder of the cooking.
step 10 After an hour, use the meat thermometer to check the temperature of the meat by inserting it into the thickest portion. When it reaches 125 degrees F (51 degrees C), turn the rest of the burners on and use direct heat for the remainder of the cooking.
step 11
Grill the pork, watching for flare ups and turning the meat once or twice while cooking. You want to achieve an internal temperature of 165 degrees F (74 degrees C) before pulling it off the grill.
step 11 Grill the pork, watching for flare ups and turning the meat once or twice while cooking. You want to achieve an internal temperature of 165 degrees F (74 degrees C) before pulling it off the grill.
step 12
During the last 15 minutes of cooking, liberally brush the barbecue sauce over the meat. Cook for 5 or so minutes, then flip the meat and brush sauce on the other side. Cook for 5 minutes and flip again, so the sauce forms a nice crust.
step 12 During the last 15 minutes of cooking, liberally brush the barbecue sauce over the meat. Cook for 5 or so minutes, then flip the meat and brush sauce on the other side. Cook for 5 minutes and flip again, so the sauce forms a nice crust.
step 13
When the pork reaches 165 degrees F (74 degrees C), transfer it to a cutting board and tent with tin foil. Let the meat rest for 15 minutes so the juices can redistribute throughout the flesh.
step 13 When the pork reaches 165 degrees F (74 degrees C), transfer it to a cutting board and tent with tin foil. Let the meat rest for 15 minutes so the juices can redistribute throughout the flesh.
step 14
Meanwhile, grill the Pineapple (1) until you get some nice grill marks, flipping halfway through for about 5 to 8 minutes. Transfer to a platter.
step 14 Meanwhile, grill the Pineapple (1) until you get some nice grill marks, flipping halfway through for about 5 to 8 minutes. Transfer to a platter.
step 15
Using a very sharp knife, slice the pork as thinly as possible across the grain.
step 15 Using a very sharp knife, slice the pork as thinly as possible across the grain.
step 16
Place a pineapple ring on the bottom of each of the Buns (16) and top with a generous serving of sliced pork, followed by extra barbecue sauce, pickled onions, and Fresh Cilantro (to taste).
step 16 Place a pineapple ring on the bottom of each of the Buns (16) and top with a generous serving of sliced pork, followed by extra barbecue sauce, pickled onions, and Fresh Cilantro (to taste).
step 17
Serve and enjoy!
step 17 Serve and enjoy!
Tags
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Dairy-Free
American
4th of July
Grill
BBQ
Shellfish-Free
Dinner
Pork
Father's Day
Sandwiches & Wraps
Summer
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