Pulled pork sandwich recipe needed

Brush the meat with mustard.
Rub a BBQ seasoning all over the meat. I used: 4 Tb brown sugar, 1T kosher salt, 2 t black pepper, 2 t smoked paprika, 2 t garlic powder, 2 t onion powder

Get some King’s Hawaiian rolls and make you a fricking kolache, bro.

I use bone-in pork shoulder smoked about 250 until 200-203 IT. Wrap it and let in rest in an ice chest for at least an hour.

Kings Hawaiian rolls are great, I like the small sub kind. Basically two little rolls in one. Gouda or cheddar is my favorite with it.

I cannot stress this enough, a good vinegar coleslaw is a must. Contrasts the pork in texture and flavor, a perfect combo.

While I’m not a fan of slaw on my pulled pork sandwich enough people enjoy It to make your point invalid.

Start with a boston butt or a picnic shoulder. The butt is fattier but the meat on the picnic is more consistent. Ideal BBQ would be one of each smoked, chopped, and mixed. Lots of good rubs out there and some good suggestions given already.

On a BGE, build your fire and include several handfuls of hickory chips in the charcoal, and mix them in. Be sure you have plenty of charcoal - this is a long cook. Add a couple of hickory chunks - ETA: I said a couple, but you really need 4 or 5 good sized chunks. Put your plate setter/deflector on. Start with vents open and when egg up to 300-350 degrees, THEN start fiddling with the vents to drop the temperature back to 275-300 degrees (don't try to go lower until you get the meat on).

I've gotten to where I like to LIBERALLY season a butt with salt and coarse ground pepper, and nothing else, ala Texas brisket a few minutes before it goes into the smoker. If you only do that it'll have a stronger smoke flavor and the salt and pepper combines with the smoke and richness of the meat to make something other worldly, IMO. That's also how every BBQ house in the south used to do it back in the day. When I say liberal I mean make it look like it's salt and pepper crusted. But don't do it too far ahead of time because the salt will draw out moisture.

Put the meat on the egg and get your temp into the 250-275 range. If it's as high as 300, you're fine. Generally figure 1.5 hours per pound of meat, but there is no guideline for time as it'll be done when it's done. The egg will hold heat really well and you won't have to fiddle with it too much.

Make a mop/spray sauce - apple cider vinegar, paprika, salt, pepper. Start spraying about 4 hours in about once an hour. Leave it on until 160-170 degree internal temp and then either wrap in foil and go to 205 IT. Or leave it alone until 205. Second way takes longer. I wrap mine at 165-170.

When I pull the meat off, then I'll put it in a cooler wrapped in a towel for an hour or so and then chop/pull the meat. Pork butts are very forgiving.

Edited to add: sauce can either make the meat or take away from it depending upon your opinion. None are wrong. Or right.

I like a little bit of sauce and I make my own. The ingredients are Heinz ketchup, white vinegar, butter, brown sugar, honey, Worcestershire sauce, and a little bit of the grease/drippings from the pork. I can't give you ingredients because I make it from memory but I'd say:

2 cups ketchup
1/2 cup vinegar
1/4 cup packed brown sugar
1 stick butter
1 tablespoon Worcestershire sauce
1/4 cup honey
1 tablespoon pork drippings

Let it simmer together for an hour or so and stir it regularly. Change it to fit your taste.

huge difference between it 190 and it 205 when it comes to the ability to shred. If you are slicing then not as big of a deal.

My go to pulled pork recipe is this one:

Kevin and Amanda Pulled Pork

Only difference is that I smoke it rather than oven-bake