Hot & Fast BBQ Pork Sandwiches

Directions

1. Trim any hard fat from the pork butt, and trim any loose pieces of meat left on from the butcher (these will just burn in the smoker).

2. Apply SuckleBusters Original BBQ Sauce all over the pork butt to use as a binder for your rub.

3. Season the pork butt completely with a medium coating of Mrs. Griffin’s BBQ Shake Rub.

4. Get your grill or smoker cooking temperature up to 300° F, then place the seasoned pork butt on the grill/smoker.

5. Spritz every hour with apple juice.

6. Cook to an internal temperature of 165º F, about 3-4 hours. At this point, the bark (the caramelized outer layer of the meat) is set.

7. Remove from the smoker and place in a foil pan, cover tightly with aluminum foil, then place back on the smoker.

8. Continue cooking until the pork butt reaches an internal temperature of 206º F, about 3 more hours.

9. Remove from the smoker, and remove aluminum foil to let the pork butt steam off for 15 minutes to prevent overcooking, and reset the bark.

10. Rest the meat: Cover the pork butt back up with foil, and let it rest for 1 hour or more. After resting, use meat claws or heat resistant grilling gloves to pull/shred the pork butt.

11. Optional: Strain the panned juice to remove chunks of fat, and then add the juice back to the meat for additional moisture and flavor.

12. Build your sandwiches: Butter and toast the buns, add 6-8 oz of the pulled pork, then top with SuckleBusters Original BBQ Sauce - or if you want to turn up the heat, top with Underwood Ranches Carolina Gold BBQ Sauce and enjoy!