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Pork Sandwiches


1 (16-18 pound) Whole Pork Shoulder


1/2 tablespoon Brown Sugar

1 tablespoon Granulated Sugar

2 1/4 teaspoons Garlic Salt

2 1/4 teaspoons Kosher Salt

1/2 tablespoon Paprika

1 teaspoon Chili Powder

1/8 teaspoon Dried Oregano Leaves

1/8 teaspoon Cayenne Pepper

1/8 teaspoon Cumin

1/8 teaspoon Black Pepper

spoons Worcestershire Sauce


2 cups Apple Cider Vinegar

1 tablespoon Ancho Chile Powder

1/2 tablespoon Salt

2 slices Lemon


1. Set up your grill for indirect cooking

2. Combine the dry rub ingredients

3. Apply the dry rub to the meat and rub in well

4. Preheat grill to 225°, place the pork shoulder on the side of the grill opposite the heat source and close the lid

5. Cook for 8 hours

6. Make the vinegar mop by combining its ingredients and periodically bast the the pork

7. Once internal temp is 195, remove from grill and let rest for 1 hour

8. Pull pork apart and place on buns with homemade coleslaw

9. Serve and enjoy!

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