Smoked Sriracha Pulled Pork Sandwich

pork
8:20 - Prep 0:20 / Cook 8:00
Beginner

If you prefer pork that has a little extra bite to it, you’re gonna love this Smoked Sriracha Pulled Pork Sandwich. Homemade sriracha barbecue sauce makes the shredded meat from the pork shoulder tangy-sweet with a kick of garlic for irresistible bold, smoky and spicy flavor.

Sriracha is a Thai hot sauce made with chili peppers, sugar, garlic, distilled vinegar and salt. It’s named after the city in which it was first made over 80 years ago, Si Racha, an eastern city on the coast of Thailand.

About the Cut: Pork shoulder is a triangular cut of meat from just above the front leg of a pig's forelimb. The shoulder is a muscular area that gets a regular workout. It’s flavorful but has less fat marbling and must be cooked low and slow or it will be tough.

12 Servings
Ingredients
Pulled Pork
  • 1 (6-8 pound) pork shoulder
  • 1 cup apple cider vinegar
  • 16 ounces coleslaw
  • 12 burger buns
  • 1 handful oak and apple blend wood chunks
Rub
  • 1/4 cup brown sugar
  • 1/4 cup paprika
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon cumin
Sriracha Barbecue Sauce
  • 1 cup ketchup
  • 1/3 cup water
  • 1/4 cup sriracha
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons mustard
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
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Preparation
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Step 1 Of 11
1. Preheat your smoker to 225°F. Toss 3 to 4 wood chunks onto the fire.
Hot TipReplenish wood chunks as needed to keep the smoke flowing.
2. Combine the brown sugar, paprika, onion powder, garlic powder, salt, pepper and cumin in a bowl, mixing with your fingers to break any lumps. Use the dry rub mixture to generously season the pork shoulder on all sides.
3. Place the pork shoulder in your smoker and toss a few wood chunks onto hot coals for smoking.
4. Cook the pork shoulder until the internal temperature of the meat reaches 160°F on an instant-read thermometer, about 6 hours.
Hot TipSpritz with apple cider vinegar every hour.
5. Once the pork shoulder has reached an internal temperature of 160°F, wrap in FDA approved peach butcher paper and place back into the smoker.
6. Cook until the internal temperature of the meat reaches 200°F, another 2 to 4 hours.
7. Combine ketchup, water, sriracha, vinegar, brown sugar, mustard, honey, salt and pepper in a medium saucepan. Simmer for 10 minutes and set aside.
8. Once the pork shoulder has reached an internal temperature of 200°F, remove from the smoker and let rest at room temperature for 30 minutes.
9. Using meat claws or heat resistant gloves, shred the pork shoulder, discarding any bones or chunks of fat.
10. Transfer the meat into a large bowl or baking dish and combine with three-fourths of the sriracha barbecue sauce.
11. Assemble the pulled pork sandwiches onto toasted burger buns with pulled pork, coleslaw and additional sriracha sauce, if needed.
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