Few dishes capture the essence of true barbecue better than a pulled pork sandwich. This recipe is all about patience, flavor, and that melt-in-your-mouth tenderness that makes smoked pork such a legendary staple. Featuring Hi-West St. Louis Brown Sugar Rub and Cherry Street Award Winning Bar-B-Que Sauce -- a 3x Michelin Bib Gourmand Award Winner (2022/2023/2024) from our "Pulled Perfection" BBQ box, every bite brings a perfect balance of sweet, smoky, and tangy flavors layered between soft brioche buns.
The process starts with a bone-in pork butt, generously coated with yellow mustard and the Hi-West rub. With its citrusy, mesquite-sweet profile, the rub builds a bold bark during the low-and-slow smoke. As the pork cooks over fruitwood or oak, it develops that irresistible combination of smoky aroma and deep, caramelized flavor. Hours later, when the meat reaches peak tenderness, it’s shredded and tossed lightly with Cherry Street’s tangy barbecue sauce—an award-winning blend that seals the deal with layers of sweet, savory, and just a touch of acidity.
When it comes to building the sandwich, simplicity is key. Pile the pork high on toasted brioche or Kaiser rolls, drizzle on more sauce, and finish with pickles, creamy coleslaw, or tangy pickled onions. Each bite is juicy, messy, and absolutely unforgettable—the kind of sandwich that demands napkins and earns you pitmaster bragging rights. Whether you’re feeding the family or hosting a backyard barbecue, this pulled pork sandwich will be the star of the table.
Smoky, tender, and dripping with flavor, this pulled pork sandwich recipe is the ultimate crowd-pleaser. The sweet, citrusy-mesquite rub pairs beautifully with Cherry Street’s tangy BBQ sauce for a sandwich worth savoring.
Prep the meat: Trim any excess or hanging fat, leaving a fat cap for moisture. Score the fat cap in a cross-hatch fashion.
Coat shoulder with mustard and generously apply Hi-West St. Louis Brown Sugar Rub on all sides.
Preheat your smoker to 225°F using fruitwoods (apple or cherry), or oak, or a mixture.
Place pork fat-side up and smoke until internal temp reaches 195–203°F (10–14 hours). Optional: spritz with apple juice or apple cider vinegar every 1-2 hours to help build your bark and add moisture.
When your pork butt hits the stall and the bark is set (around 160–165°F), wrap in foil or butcher paper to finish your cook. Optional: You can use a foil tray and add a braising liquid to the bottom, such as apple juice, to add moisture.
After reaching your target internal temperature and your thermometer probes tender throughout, remove and let it rest – wrapped – for at least 45–60 minutes in a cooler or BBQ blanket (available in the Pitmaster Shop).
After resting, shred your pork, mixing in juices for added moisture and flavor.
Toss pulled pork lightly with Cherry Street Award Winning Bar-B-Que Sauce and additional Hi-West St. Louis Brown Sugar Rub to taste.
Build the sandwich: Toast brioche buns. Pile on pork, add coleslaw if desired, drizzle extra sauce, and top with pickles. Serve with more Cherry Street Award Winning Bar-B-Que Sauce on the side.
Recipe Note
Pro Tip: Always shred pork while it’s still warm. Using heat-resistant gloves or meat claws (available in the Pitmaster Shop with free U.S. shipping) makes the job quicker and safer, giving you that perfect “pulled” texture.
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