Smokehouse Pulled Pork Sandwich (Edit recipe)

I was really craving pulled pork sandwiches earlier this week, so we made some using our amazing Smokehouse Rub (which made the pork both smoky and sweet). You can slow cook the pork, use a slow cooker, or an Instant Pot if you want to speed things up. Include the toppings of your choice with the sandwiches!

20 minutes

1 hour and 30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1078
Fat:	59 g
Carbohydrates:	43 g
Protein:	58 g
Cholesterol:	213 g
Sodium:	824 mg
Fiber:	5 g
Sugars:	4 g
Calculated per serving.

by Primal Palate

Serves: 6

Ingredients

4 lb Pork Shoulder
2 cups Chicken Broth
2 Tbsp Smokehouse Rub
1/2 cup Barbecue Sauce, More or less, to your liking
6 Gluten-free Buns, We like Canyon Bakehouse buns
2 cups Romaine Lettuce, shredded
Red Onion, sliced, optional
Pickles, sliced, optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

30 minutes before starting, take your pork shoulder out of the refrigerator.
Heat your instant pot to high heat (Saute function). Sear the pork shoulder on all sides, about 2-3 minutes per side.
Season the seared pork shoulder liberally on all sides with the Primal Palate Smokehouse Rub. Add the broth to the Instant Pot.
Set to high pressure (manual setting) for 90 minutes. Close the lid and seal the vent.
After cooking is complete, remove the pork shoulder. Pull the meat apart loosely with two forks. Toss with the barbecue sauce.
Assemble the sandwiches: add mayo to the toasted buns. Top with lettuce, pickles, and red onion. Serve immediately.

Notes

We use an Instant Pot as a bit of a shortcut, but you could achieve great results using a slow cooker (Crock Pot) or even a slow cooking method in the oven too.