Pulled pork sandwiches are a great way to feed a crowd. These BBQ delights are a must have for summer grilled and tailgating seasons.
Prep Time5 minutesmins
Cook Time5 hourshrs
Course: Main Course
Cuisine: American
Keyword: grilling recipes, grillin with dad recipes, grilling with dad recipes., pulled pork sandwiches, pork recipe, pork shoulder, bbq food, pulled pork recipe, how to make pulled pork
Coat the entire Iberico Copa pork roast with mustard for the binder and season with Dad's all purpose rub.
Set up the grill for indirect heat at 250 degrees.
After the first hour on the grill, spritz the pork every hour with apple cider vinegar.
Once the internal temperature of the pork reaches 170 degrees, remove the pork off the grill and time to wrap it up.
Place it in an aluminum pan or on a large foil sheet and add brown sugar, honey, cubed butter and more seasoning.
Seal it with a sheet of foil or wrap the foil around the chunk and place it back on the grill until internal temp of the Iberico Copa pork reaches 205 degrees.
Remove the wrapped pork from the grill and let it rest for 1 hour.
Remove the bone and shred the meat, mixing it in with all the rendered juices.
Homemade BBQ Sauce Instructions
In a sauce pan, add ketchup, brown sugar, honey, apple cider vinegar, yellow mustard and Dad’s All Purpose rub. Mix it all together simmering over low heat until the sauce thickens.
Notes
Use regular pork shoulder instead of the iberico pork if you have a hard time finding it.The binder is flexible. Use what you like best. None of the flavor impacts the cook. You can do mustard as in the recipe or hot sauce, Worcestershire sauce or olive oil.