Okay, listen up! If there’s one thing my Dad absolutely *nailed* in the kitchen (or, well, out in the backyard by the smoker), it was his **Dad’s All-Day Smoked Pulled Pork Sandwiches**. Seriously, these aren’t just sandwiches; they’re a whole experience. Think impossibly tender, ridiculously smoky pork piled high on a soft bun, maybe with a little slaw or some extra BBQ sauce dripping down your chin. Pure comfort food magic right there.
Making these takes a little time, you know? It’s not a weeknight sprint; it’s a weekend marathon. But trust me, that low-and-slow smoke is what transforms a humble pork shoulder into something truly spectacular. My Dad spent years perfecting his technique, trying different woods, different rubs, until he got it just right. And I spent just as many years hovering around the smoker, “helping” (mostly just smelling the amazing aroma and asking “Is it ready yet?!”). So yeah, I’ve got a little bit of history with this recipe, and I’m so excited to finally share his secrets with you. Get ready to become the pulled pork hero of your next gathering!
Why You’ll Love Dad’s All-Day Smoked Pulled Pork Sandwiches
So, why bother with an all-day smoke session? Because the results are just out of this world! Seriously, these sandwiches are:
- Melt-in-Your-Mouth Tender: Hours in the smoker break down all that tough connective tissue, leaving you with pork so tender it practically falls apart with a look.
- Packed with Smoky Flavor: That low and slow cook infuses the pork with deep, rich smoky goodness that you just can’t get any other way.
- Perfect for a Crowd: This recipe makes a ton, so it’s ideal for parties, family get-togethers, or just having amazing leftovers all week!
Ingredients for Perfect Dad’s All-Day Smoked Pulled Pork Sandwiches
Alright, let’s talk ingredients! You don’t need anything fancy for this; it’s all about good, honest stuff and letting the smoke do its magic. Here’s what you’ll need to grab:
- 1 picnic pork shoulder (about 8-10 lbs): This is the cut you want! It’s got a good amount of fat and connective tissue that breaks down into pure deliciousness over a long cook.
- 1/2 cup packed brown sugar: Adds sweetness and helps create that beautiful bark on the outside.
- 1/4 cup finely ground paprika: For color and a little earthy flavor.
- 1/4 cup kosher salt: Crucial for seasoning and helping that rub penetrate the meat.
- 2 tablespoons freshly ground black pepper: Use fresh! It makes a difference.
- 1 tablespoon garlic powder: A must for that savory depth.
- 1 tablespoon onion powder: Pairs perfectly with the garlic.
- 1 teaspoon cayenne pepper (optional): If you like a little kick, throw this in! Dad sometimes did, sometimes didn’t.
- 1 cup apple cider vinegar: This is for your spritz – adds moisture and a little tang.
- 1 cup water: The other half of your spritz liquid.
- 1/2 cup your favorite BBQ sauce (for serving): Whatever you love to slather on pulled pork!
- Hamburger buns (for serving): Get good, soft ones that can handle a pile of pork!
Essential Equipment for Dad’s All-Day Smoked Pulled Pork Sandwiches
Smoking is a bit of a commitment, so you’ll need a few key tools to make it happen smoothly:
- A Smoker: Electric, charcoal, pellet – whatever you’ve got!
- A Reliable Meat Thermometer: Absolutely essential for checking that internal temp.
- A Spray Bottle: For keeping the pork nice and moist during the long cook.
- Heavy-duty Aluminum Foil: For wrapping and resting the pork.
Preparing Dad’s All-Day Smoked Pulled Pork Sandwiches: Step-by-Step
Okay, deep breath! This is where the magic really happens. Smoking pulled pork isn’t hard, but it does take time and a little patience. Just follow these steps, and you’ll be well on your way to pulled pork perfection, just like Dad used to make.
Step 1: Preparing the Pork Shoulder
First things first, you want to get that pork shoulder ready. Take it out of the packaging and pat it dry with paper towels. You’ll see a layer of fat on one side; you can trim some of the really thick bits, but don’t go crazy! That fat renders down during the long cook and helps keep the meat moist and flavorful. Next, mix up your rub ingredients – the brown sugar, paprika, salt, pepper, garlic powder, onion powder, and cayenne if you’re using it. Get in there with your hands and generously coat the entire pork shoulder. Press the rub into every nook and cranny. You want a good, even layer all over.
Step 2: The Smoking Process for Dad’s All-Day Smoked Pulled Pork Sandwiches
Now, fire up your smoker! You want to get it stable at a nice, low temperature, aiming for **225°F (107°C)**. This low-and-slow approach is key to breaking down the connective tissue and getting that amazing tenderness. Once your smoker is ready, place the rubbed pork shoulder directly on the grates. Close the lid and let the smoke do its work. This initial phase is all about getting that smoky flavor infused into the meat and starting to build that beautiful dark “bark” on the outside. Don’t peek too much! Every time you open the smoker, you lose heat and smoke.
Step 3: Maintaining Moisture and Temperature
Smoking for hours can dry things out, so this is where your spritz comes in. Mix the apple cider vinegar and water in a spray bottle. Starting after the first 2-3 hours of smoking, give the pork a good spritz every hour. This helps keep the surface moist, which encourages more smoke absorption and helps the bark develop nicely. Keep an eye on your smoker temperature to make sure it stays consistent. The most important thing is to monitor the internal temperature of the pork using your meat thermometer. You’re not cooking to time here, you’re cooking to temperature and feel! You’re aiming for an internal temp between **195-205°F (90-96°C)**. A good sign it’s getting close is when a probe slides into the thickest part of the meat with very little resistance, like pushing it into soft butter. This whole smoking process will likely take **10-12 hours**, maybe even a bit longer depending on the size of your pork shoulder and your smoker.
Step 4: Resting and Shredding Dad’s All-Day Smoked Pulled Pork
Okay, the pork is probe tender and has hit that target temperature! This next step is absolutely critical, so don’t skip it! Carefully remove the pork shoulder from the smoker and wrap it tightly in heavy-duty aluminum foil. You can wrap it a couple of times to be sure. Now, let it rest. You can put it in a cooler (without ice!) or just leave it on the counter, but let it sit for at least **1 hour**. This resting period allows the juices to redistribute throughout the meat, making your pulled pork incredibly moist. Once it’s rested, unwrap it (careful, there will be lots of delicious juice!). Use two forks (or special pulled pork claws if you have them!) to shred the pork, discarding any large pieces of fat or bone. Mix the shredded pork with some of those glorious juices from the foil. Now you’re ready to serve up those legendary **Dad’s All-Day Smoked Pulled Pork Sandwiches**!
Tips for Success with Dad’s All-Day Smoked Pulled Pork Sandwiches
Making amazing smoked pulled pork is totally doable, but a few little tricks can make a big difference. Trust me on these, they’re Dad-approved!
- Cook to Temperature, Not Time: Seriously, forget the clock! Every piece of meat is different. Your pork is done when it hits that 195-205°F internal temp and feels super tender when you probe it. That’s the real indicator.
- Don’t Skip the Rest! I know you’ll be tempted to dive right in after that long smoke, but resting is NON-NEGOTIABLE for juicy pulled pork. It lets all those wonderful juices settle back into the meat instead of running out onto your cutting board.
- Keep it Moist: That spritzing isn’t just for show! It helps keep the surface of the pork from drying out and encourages that beautiful bark development.
Variations for Your Dad’s All-Day Smoked Pulled Pork Sandwiches
While Dad’s classic recipe is perfect as is, it’s also fun to play around a little! You could try using different wood chips – hickory gives a strong smoke, while apple or cherry are milder and sweeter. Some folks swear by slathering the pork shoulder with a thin layer of yellow mustard before applying the rub; it helps the rub stick and adds a little tangy bite. Feel free to experiment and find your own favorite twist!
Serving and Storing Dad’s All-Day Smoked Pulled Pork Sandwiches
Okay, you’ve put in the time, and now it’s payoff time! Piling that smoky, tender pulled pork high on soft hamburger buns is the classic move, and honestly, it’s hard to beat. Add a drizzle of your favorite BBQ sauce and maybe some coleslaw for crunch – perfection! This recipe makes a generous amount, which is awesome because leftover pulled pork is a gift. Just pop any leftovers into an airtight container and they’ll be great in the fridge for 3-4 days. If you want to keep it longer, it freezes beautifully! Just portion it out into freezer-safe bags or containers, and it’ll be good for several months. Thaw it in the fridge and gently reheat when you’re ready for round two!
Frequently Asked Questions About Dad’s All-Day Smoked Pulled Pork Sandwiches
Smoking a big piece of meat for hours can bring up a few questions, totally understandable! Here are some common ones I get about making Dad’s **smoked pulled pork**:
What kind of wood is best for smoking pulled pork? Dad always loved hickory for its classic, strong smoky flavor, and it pairs perfectly with pork. Oak is another great choice, a little milder than hickory. Apple or cherry wood give a sweeter smoke if you prefer that!
How do I know when the pulled pork is done? Forget the clock! The best way is by internal temperature and feel. You’re aiming for **195-205°F** and when you probe the thickest part with a thermometer or skewer, it should feel like pushing into soft butter – very little resistance. That “probe tender” feeling is key!
Can I make pulled pork without a smoker? You sure can! While you won’t get that deep smoky flavor, you can make delicious **slow cooked pulled pork** in a slow cooker or oven. It won’t be exactly the same as Dad’s smoked version, but it’ll still be super tender and great for sandwiches! Just look up oven or slow cooker pulled pork recipes.
Estimated Nutritional Information
Okay, so while you’re probably not making this purely for the health benefits (it’s smoked pulled pork, after all!), it’s good to have an idea of what’s in a serving. Based on the ingredients and a serving size of about 1/2 cup of cooked pork, here’s a rough estimate of the nutritional breakdown:
- Calories: Around 350
- Fat: Roughly 25g (a good bit of that is from the pork shoulder itself, which renders down!)
- Saturated Fat: About 9g
- Protein: A solid 25g
- Carbohydrates: Around 8g (mostly from the brown sugar in the rub and potentially some from the BBQ sauce)
- Sugar: Approximately 5g
- Sodium: About 600mg (the rub has salt, naturally!)
Just remember, these numbers are estimates! The actual values can change depending on the exact cut of pork, how much fat you trim, the specific BBQ sauce you use, and even how much rub sticks. But this gives you a general ballpark idea of what you’re getting in each delicious bite of Dad’s **smoked pulled pork**.
Share Your Experience
Alright, now it’s YOUR turn! If you make Dad’s All-Day Smoked Pulled Pork, please come back and let me know! Leave a comment, rate the recipe, or even better, snap a photo and share it on social media. I’d love to see your results!
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Dad’s All-Day Smoked Pulled Pork is Pure Magic
- Total Time: 13 hours 20 minutes
- Yield: 16 servings 1x
- Diet: Halal
Description
Tender, smoky pulled pork perfect for sandwiches.
Ingredients
- 1 picnic pork shoulder (about 8–10 lbs)
- 1/2 cup brown sugar
- 1/4 cup paprika
- 1/4 cup salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional)
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup your favorite BBQ sauce (for serving)
- Hamburger buns (for serving)
Instructions
- Trim excess fat from the pork shoulder.
- Mix brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using) in a bowl to create the rub.
- Generously apply the rub all over the pork shoulder, pressing it into the meat.
- Preheat your smoker to 225°F (107°C).
- Place the pork shoulder in the smoker.
- Smoke for 10-12 hours, or until the internal temperature reaches 195-205°F (90-96°C) and the bone pulls out easily.
- Mix apple cider vinegar and water in a spray bottle. Spritz the pork every hour during the smoking process to keep it moist.
- Once the pork is done, remove it from the smoker and wrap it tightly in foil. Let it rest for at least 1 hour.
- Shred the pork using forks, discarding any large pieces of fat or bone.
- Serve the pulled pork on hamburger buns with your favorite BBQ sauce.
Notes
- The cooking time can vary depending on your smoker and the size of the pork shoulder. Cook until it reaches the desired internal temperature and is probe tender.
- Resting the pork is crucial for juicy results.
- Leftover pulled pork can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 hours
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup cooked pork
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Keywords: pulled pork, smoked pork, pork shoulder, BBQ, sandwiches, slow cooked