Saucy Rossy BBQ
Pork

Applewood Smoked Pulled Pork Sandwich

A bone-in pork shoulder dry-brined overnight with Honey Hog rub, smoked over applewood on charcoal, and piled on a toasted brioche bun with WHOMP! sauce.

TimeLow & slow CategoryPork Watch8:28
Applewood Smoked Pulled Pork Sandwich — watch on YouTube

Watch the full cook on YouTube

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.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Pork
Pork is a protein-rich meat that's especially high in thiamine (vitamin B1) — more than most other meats — plus B6, niacin, and selenium. Tenderloin and loin are lean; shoulder and belly are richer, so portion the fattier cuts.
Honey
Honey is a natural sweetener that adds gloss and flavour; it's still sugar, so it's used sparingly. In raw form it carries trace antioxidants and beneficial compounds.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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