Applewood Smoked Pulled Pork Sandwich

Method

1. 1Dry-rub the pork shoulder with Honey Hog BBQ Rub and rest it overnight in the fridge to dry brine and season deeply.
2. 2Set up the Napoleon charcoal grill at 275–300°F with chunks of applewood for a sweet, smoky profile.
3. 3Smoke the shoulder until it reaches 170°F internal, then wrap it in foil.
4. 4Continue cooking at 300°F for about 3 more hours until the pork is tender.
5. 5Shred the pork and toss it in Meat Mitch WHOMP! Competition BBQ Sauce.
6. 6Build the sandwich on a toasted brioche bun with classic mustard and extra sauce.

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