Pulled Pork Sandwiches

Raciones: 15 people
Tiempo de cocción: 6+ horas


  • Main

Embark on backyard adventures with Embers Only BBQ and the Big Joe Grill-Series III, where every meal becomes a special occasion filled with flavor, fun, and traditional BBQ recipes. Get ready to impress your friends and family with the first recipe in the 'Big Joe Backyard BBQ' series: Pulled Pork Sandwiches! Slow-cooked to perfection on your Kamado Joe, this pork butt is seasoned with your favorite BBQ rub and smoked until it's fall-apart tender. Whether you're hosting a summer BBQ or looking for an indulgent weekend meal, these pulled pork sandwiches are the perfect centerpiece for any gathering.


  1. 01

    Clear out the ash from the firebox and fill it with large lump charcoal.

  2. 02

    Add 3-4 wood chunks (fruit woods like apple or cherry pair well with pork).


  4. 03

    Set up your grill for indirect cooking with either ceramic plates or a SlōRoller and place an aluminum pan under the expected location of the pork butt to catch drippings.


  6. 04

    Bring the grill temperature up to 225-250°F.

  7. 05

    Score the fat cap of the pork butt in a crosshatch pattern.


  9. 06

    Liberally season with 1/2 cup of your choice of BBQ rub, ensuring the meat is well-coated.


  11. 07

    Place the pork butt on the preheated grill with the fat cap up.


  13. 08

    nsert a meat thermometer into the deepest part of the pork, avoiding the bone. Aim for an internal temperature of 203°F, which typically takes 12-15 hours.


  15. 09

    Note that the pork butt will enter the “stall” phase at around 150-170°F, where the temperature plateaus for several hours. You can either wait it out to develop a flavorful bark (recommended) or speed up the process by increasing the grill temperature to 275°F or wrapping the meat in aluminum foil.

  16. 10

    Once the pork butt reaches 203°F internally, remove it from the grill and wrap it tightly in three layers of heavy-duty aluminum foil.

  17. 11

    Wrap the foil-wrapped pork in several beach blankets and rest it in an empty cooler for 1-4 hours.

  18. 12

    Using two forks or thermal gloves under food service gloves, shred the pork into small pieces.


  20. 13

    Mix the shredded pork with 2 cups of BBQ sauce.

  21. 14

    Serve the pulled pork on buns for delicious pulled pork sandwiches.