Pulled pork sandwiches are a great way to feed a crowd. I always make them when hosting a party. With a homemade BBQ sauce, these BBQ delights are a must have for summer grilled and tailgating seasons. While it’s a long process, the taste is worth the wait. With a high end pork from Campo Grande, these pulled pork sandwiches were ones to remember.

Get the pork ready and on the grill.

This recipe is definitely not a last minute dinner choice. It is a process that needs time and patience for the meat to cook through nice and slowly while containing the tenderness and flavorfulness of the pork as well as the seasoning that’s applied throughout.

To get started, coat the entire Iberico Copa Roast with yellow mustard which will work as a binder and season with Dad’s All Purpose rub. Pork Copa is a very well marbled roast type cut, perfect for smoking and shredding for the most delicious pulled pork sandwiches!

Pat the seasoning down vs. rubbing to avoid any of the spice from falling off. Don’t be shy with the seasoning. The shoulder is a large chunk of meat, so make sure to coat it heavily on all sides. Some of the spice will burn off during the cooking process.

While you wait for the smoker to reach 250 degrees, leave the seasoned pork shoulder in room temperature for about 30 minutes and allow it to sweat which opens up the meat to absorb all those wonderful spices.

Depending on the size of the shoulder, you should estimate 1.5 hours/lb. Total cooking process will last 7-9 hours.

Phase 1 of smoking pulled pork – direct smoking

Place the seasoned pork shoulder on the grill set up for indirect heat. Leave it on until the internal temp of the protein reaches 170 degrees.

Depending on the size of the shoulder, you should estimate 1.5 hours/lb. Total cooking process will last 7-9 hours.

For the first 2 hours, leave the pork on the smoker and let the grill do its magic. After that, spray the pork shoulder with apple cider vinegar every hour. This helps keep the meat moist and prevent the bark from burning. It does not impact the flavor of the meat.

After about 4 -5 hours or when the internal temperature of the pork reaches 170 degrees, it’s time to wrap it up.

Phase 2 of smoking pulled pork – wrapping

The long smoking process is what makes the meat so tender. In order to keep the moisture and prevent the protein from drying out, you need to wrap it for the final cook. You can do so by wrapping in butcher paper, foil or in a foil pan.

Once the grilled pork roast reaches 170 degrees, place it in an aluminum pan or on a large foil sheet and add brown sugar, cubed butter, honey and some more Dad’s All Purpose rub since some of it cooked off. Next, seal it off with a sheet of foil. The wrap will help keep all the moisture inside the cook and allow the butter and sugar to penetrate through the meat and infuse it with all those amazing classic BBQ flavors.

Leave the pork on the grill for another 2-3 hours or until the internal temperature reaches 204 degrees. In addition to the internal temperature, test the tenderness of the meat by doing a probe test which should go into the pork roast with easy. Remove the wrapped pork from the grill and let it rest for 1 hour.

How to make homemade Sweet BBQ sauce.

Once you make your first BBQ sauce, there is no going back to store bought options. Best of all you can modify the spice or sweetness levels to your liking.

In a sauce pan, add ketchup, yellow mustard, brown sugar, honey, molasses, Dad’s All Purpose rub, Worcestershire sauce and apple cider vinegar. Simmer over low heat until the sauce starts to thicken.

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