This authentic recipe, designed to bring the heart of true American barbecue to your home, is proudly featured in The NFL Gameday Cookbook by Ray “Dr. BBQ” Lampe, published by Chronicle Books. It’s a testament to the art of low-and-slow cooking, guaranteeing a game-day feast or a casual backyard gathering that will leave everyone craving more.

Mastering Barbecued Pulled Pork Sandwiches

Few dishes encapsulate the essence of genuine barbecue quite like a perfectly slow-cooked pork shoulder. This dish isn’t just a meal; it’s an experience, a journey into the rich traditions of Southern barbecue. The “pork butt,” despite its misleading name, is indeed sourced from the pig’s shoulder – specifically, the upper part of the front leg, including the shoulder blade. This cut is highly prized for its generous marbling and connective tissues, which, through extended cooking at low temperatures, break down into gelatin, yielding incredibly tender, juicy, and flavorful pulled pork that practically melts in your mouth. For the quintessential pulled pork sandwich, serving it generously topped with a crisp, refreshing coleslaw is absolutely essential. Whether you choose our suggested slaw or a cherished family favorite, that crunchy contrast is key.

For the Irresistible Rub:

Crafting the perfect rub is the first crucial step to an unforgettable pulled pork. This blend enhances the meat’s natural flavors and helps form that desirable “bark.”

• 3 tablespoons salt (essential for seasoning and moisture retention)
• 2 tablespoons black pepper (adds a foundational layer of spice)
• 1 tablespoon granulated garlic (provides an aromatic depth)
• 1 tablespoon paprika (contributes mild flavor and a beautiful reddish hue to the bark)

Key Ingredients for Succulent Smoked Pork:

• One 7 to 8 pound pork butt, with the fat cap expertly trimmed off (this ensures even rub distribution and smoke penetration)
• 2 tablespoons vegetable oil (helps the rub adhere and creates a better bark)
• 1/2 cup apple juice or apple cider (used to steam the pork and add moisture during the wrap)
• 2 cups Dr. BBQ’s Carolina Barbecue Sauce (Recipe below – the perfect tangy complement)
• 12 fluffy hamburger buns (the ideal vehicle for your masterpiece)

Preparation: Building the Flavor Base

To prepare your pork, begin by combining the salt, black pepper, granulated garlic, and paprika in a small bowl, mixing them thoroughly to create your flavorful rub. Next, lightly coat the entire pork butt with vegetable oil; this acts as a binder, helping the rub adhere uniformly to the meat. Liberally sprinkle the homemade rub over all surfaces of the pork, pressing it gently to ensure it sticks. Once coated, place the seasoned pork butt in the refrigerator for at least 30 minutes, or for optimal flavor development, allow it to marinate for up to 12 hours. This resting period allows the rub’s flavors to penetrate deeply into the meat.

The Art of Smoking: Low and Slow Perfection

Preheat your grill or smoker for indirect cooking to a consistent temperature of 275°F (135°C). For that signature smoky flavor, incorporate hickory and cherry wood chunks or chips – hickory provides a strong, classic smoke while cherry adds a subtle sweetness and beautiful color. Place the seasoned pork butt in the cooker. Allow it to smoke undisturbed until its internal temperature reaches 160°F (71°C). This initial smoking phase, which typically takes between 6 to 8 hours depending on your cooker and the size of the butt, is where the magnificent bark forms and the deep smoky flavor penetrates the meat.

Once 160°F is reached, it’s time for the “Texas Crutch.” Lay out a large, double layer of heavy-duty aluminum foil on a baking sheet. Carefully transfer the pork butt onto the center of the foil. As you begin to fold and seal the foil package, pour the ½ cup of apple juice or apple cider over the top of the butt. This liquid will create a steamy environment, helping to tenderize the meat and push it through the “stall” – a point where the temperature plateaus. Seal the package tightly, taking care to avoid punctures, then return it to the cooker. Continue cooking until the meat reaches an internal temperature of 195°F (90°C), which should take another 2 to 3 hours. This temperature ensures the collagen has fully broken down, resulting in incredibly tender meat.

Remove the foil-wrapped pork from the cooker and place it on a baking sheet. Open the top of the foil slightly to allow steam to escape and let the pork rest for at least 1 hour. This crucial resting period redistributes the juices throughout the meat, guaranteeing maximum moisture and tenderness. Using heavy-duty neoprene gloves or a sturdy pair of tongs and a fork, carefully transfer the meat to a large pan. It will be exceptionally tender and might be difficult to handle without appropriate tools. Discard any remaining juices in the foil, as they will be quite fatty. Begin to shred the meat, removing any excess fat and bones that are now easily separated. The pork should practically fall apart with minimal effort. Continue pulling the meat until it’s shredded to your desired consistency, perfect for building a sandwich. Finally, add 1 cup of Dr. BBQ’s Carolina Barbecue Sauce to the shredded pork and mix thoroughly. Reserve the additional sauce for serving on the side, allowing your guests to customize their sandwiches. Serve this delicious pulled pork generously on fluffy white hamburger buns, topped with a heap of fresh coleslaw for that essential crunch and tang.

This recipe yields approximately 12 mouth-watering pulled pork sandwiches.

Dr. BBQ’s Carolina Barbecue Sauce: The Perfect Tangy Kick

No Carolina pulled pork sandwich is complete without its signature tangy, vinegar-based sauce. This recipe delivers a bright, zesty counterpoint that perfectly cuts through the richness of the smoked pork, creating a harmonious balance of flavors.

Sauce Ingredients:

• 1 cup apple cider vinegar (the backbone of Carolina BBQ sauce)
• 2/3 cup ketchup (adds a touch of sweetness and body)
• 2 teaspoon sugar (balances the acidity of the vinegar)
• 1 teaspoon salt (enhances overall flavor)
• 1 teaspoon Worcestershire sauce (adds umami depth)
• 1/2 teaspoon red pepper flakes (for a subtle, warming heat)

Preparation:

In a small saucepan, combine the vinegar, ketchup, sugar, salt, Worcestershire sauce, and red pepper flakes. Place the saucepan over low heat and gently simmer for about 5 minutes, stirring occasionally to ensure all ingredients are well blended and the sugar and salt have dissolved. This allows the flavors to meld beautifully. Once combined and heated through, the sauce is ready to be mixed with your pulled pork or served on the side.

This recipe makes approximately two cups of robust Carolina barbecue sauce.

Spicy Tangy Slaw: The Essential Crunchy Topping

A fresh, crisp coleslaw is not merely a side dish; it’s a vital component of the pulled pork sandwich experience. This spicy, tangy version provides the perfect refreshing crunch and vibrant contrast to the rich, smoky meat.

Slaw Ingredients:

• One 16-ounce package of pre-shredded coleslaw mix (a convenient shortcut)
• 1/2 red bell pepper, thinly sliced (adds sweetness and color)
• 1/2 medium onion, thinly sliced (contributes a sharp, fresh bite)
• 1 jalapeño, halved and thinly sliced (for a pleasant, zesty heat – remove seeds for less spice)

For the Zesty Dressing:

• 1/3 cup olive oil (forms the rich base of the dressing)
• 1/4 cup cider vinegar (provides the signature tangy element)
• 1/2 teaspoon salt (balances flavors)
• 1/2 teaspoon black pepper (adds a touch of classic spice)
• 1/2 teaspoon red pepper flakes (enhances the “spicy” aspect of the slaw)
• 1/2 teaspoon sugar (to round out the tartness and sweetness)

Preparation:

In a large mixing bowl, whisk together all the dressing ingredients: olive oil, cider vinegar, salt, black pepper, red pepper flakes, and sugar until thoroughly combined. This creates a balanced, flavorful base for your slaw. Add the shredded coleslaw mix, the thinly sliced red bell pepper, the onion, and the jalapeño to the bowl. Toss vigorously to ensure all the vegetables are evenly coated with the dressing. Let the slaw rest for 5 minutes, then toss again; this allows the flavors to begin marrying. For the best possible taste and texture, refrigerate the slaw for at least 4 hours, or ideally, overnight. This resting period allows the vegetables to absorb the dressing and for the flavors to fully develop, resulting in a perfectly crisp and zesty slaw.

This recipe yields approximately 8 generous servings of Spicy Tangy Slaw.

We hope you enjoy embarking on this incredible culinary journey, whether you stick to the classic Carolina style or venture into an Asian-inspired fusion. Happy cooking!