Pickle Juicers Pulled Pork Sandwich

Ingredients

—-DRY RUB—-
5 Tbsp brown sugar
3 Tbsp paprika
2 Tbsp kosher salt
2 Tbsp garlic powder
2 Tbsp ground black pepper
1 Tbsp onion powder
1 Tbsp chili powder
1/2 Tbsp cumin
1 tsp cayenne optional for heat

---PICKLE JUICERS PULLED PORK SANDWICH---
5 lb pork shoulder butt roast
Yellow mustard
Dry Rub (from above)
(1) 64 oz jug Mt. Olive Pickle Juicers
Kaiser rolls
Mt. Olive Hamburger Dill Chips

Instructions

1. —-DRY RUB—-
2. Combine all ingredients in a bowl then mix until well-combined. Set aside until ready for use.
3. ---PICKLE JUICERS PULLED PORK SANDWICH---
4. Liberally coat pork butt all over with mustard. Then sprinkle Dry Rub liberally all over pork butt while gently patting to help it adhere to the mustard. Tightly wrap pork in plastic wrap and allow to sit in refrigerator overnight.
5. Remove pork from refrigerator and let come to room temperature for 45 mins to 1 hour.
6. Preheat smoker to 225º.
7. Unwrap pork and smoke for about 3 hours or until internal temp reaches 155-160ºF. You’ll notice the temp starting to stall around this range.
8. Remove pork from smoker and tightly wrap in foil. If you’d like, add some freshly squeezed orange juice and/or bourbon to the bottom of your tin foil wrap before closing it—no more than ~3 oz of liquid total. But be sure that your the bottom of your foil won’t leak after it’s tightly wrapped around the pork.
9. Return pork to smoker and cook until the internal temp reaches ~207º. It may take 3+ hours to reach that temperature, but be patient. Your pork will be so tender it’ll nearly fall apart to the touch.
10. Remove pork from smoker. Let it rest for at least 15 minutes. Shred the pork and toss it in about 1/3 of the Pickle Juicers jug, or more to taste.
11. Serve pork immediately on Kaiser rolls with a generous amount of Dill Chips on each sandwich. Enjoy!

Servings: 8

Course: Main Dish

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