Pulled Pork Sandwich with Cattleman's Grill Spicy Pickles

Pulled Pork Sandwich with Spicy Pickles Recipe

Yield: 20 sandwiches

Ingredients

• 5 lbs Pork Shoulder
• Smoke on Wheels Pork Marinade and Injection
• Cattleman's Grill 8 Second Ride Carne Asada Seasoning
• 20 Hamburger Buns
• Holmes Made Smoky Cowboy Mustard

Spicy Pickles

• 64 oz Dill Pickles (drained)
• 1 cup White Sugar
• 4 tbsp of Your Favorite Hot Sauce
• 4 tbsp Cattleman's Grill 8 Second Ride Carne Asada Seasoning

Instructions

Combine all Spicy Pickles ingredients in a container. Stir until combined and cover. Refrigerate for 24 hours to allow the flavors to combine.

Trim all hard fat from the pork shoulder and inject with Smoke on Wheels Pork Marinade and Injection. Rub the shoulder with Cattleman's Grill 8 Second Ride Carne Asada Seasoning and let it sit in the refrigerator for a few hours to let the rub re-hydrate and adhere to the pork shoulder.

Preheat your Yoder Smokers YS640 (or other cooker) set up in direct grilling mode to 250°F. Place the pork shoulder directly on the grate and cook until the desired color is achieved (150°F to 160°F). Next, wrap well in foil (use two layers to seal in juices and keep meat from steaming) and cook until internal temp is 200°F to 205°F (use the Maverick PT-75 thermometer for fast and accurate temperature readings).

Let the pork rest for an hour then pull with a set of forks or Bear Paws Pork Pullers.

Place the pork on your bun and add pickles and Holmes Made Smoky Cowboy Mustard. Serve and enjoy!

This recipe was prepared on a Yoder Smokers YS640.