Pulled Pork Sandwiches

Recipe courtesy of Dr. BBQ.

3.9/5 (19 Reviews)


  • One 7 to 8 pound pork butt, fat cap trimmed off
  • 2 tablespoons vegetable oil
  • Big Time BBQ Rub (Recipe below)
  • ½ cup apple juice
  • 2 cups Dr. BBQ’s Carolina Barbecue sauce (Recipe below)
  • 12 hamburger buns


Rub the meat with the oil and then sprinkle liberally with the rub. Put in the refrigerator for at least a half hour and up to 12 hours.

Set the EGG for indirect cooking at 275°F/135°C using hickory and cherry smoking wood for flavor. Put the butt in the EGG and cook until the internal temperature is 160°F/71°C;  this should take 6 to 8 hours. Lay out a big double piece of heavy duty aluminum foil and put the pork butt in the middle. As you begin to close up the package pour the apple juice over the top of the butt and then seal the package, taking care not to puncture it put it back in the EGG and cook until the meat reaches an internal temperature of 195°F/91°C;  this should take another 2 to 3 hours.

Remove the package from the EGG to a baking sheet. Open the top of the foil to let the steam out and let it rest for ½ hour. Using heavy neoprene gloves or a pair of tongs and a fork transfer the meat to a big pan. It will be very tender and hard to handle. Discard the juices as they will be quite fatty. Shred the meat, discarding the fat and bones; it should just fall apart. Continue to pull the meat until it’s shredded enough to make a sandwich. Add 1 cup of the sauce and mix well. Reserve the additional sauce for serving on the side. Serve on fluffy white buns topped with cole slaw.

Makes 12 sandwiches

Big Time BBQ Rub Ingredients

  • ½ cup salt
  • ½ cup turbinado sugar
  • ¼ cup granulated brown sugar
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 2 tablespoons paprika
  • 2 tablespoon chili powder
  • 2 tablespoon freshly ground black pepper
  • 2 teaspoons cayenne
  • 1 tablespoon thyme leaves
  • 1 tablespoon ground cumin
  • 1 teaspoon ground nutmeg

Big Time BBQ Rub Instructions

From Dr. BBQ’s Big Time Barbecue Cookbook” by Ray Lampe and published by St. Martin’s Press.

This is a very good and basic BBQ Rub. It works well on any food for smoking or grilling.

Combine all ingredients, mix well, and store in an airtight container.

Yields 1½ cups

Dr. BBQ’s Carolina Barbecue Sauce Ingredients

  • 1 c vinegar
  • 2/3 cup catsup
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 teaspoon Worcestershire
  • ½ teaspoon red pepper flakes

Dr. BBQ’s Carolina Barbecue Sauce Instructions

From The NFL Gameday Cookbook” by Ray “Dr. BBQ” Lampe and published by Chronicle Books.

In a small saucepan mix together the vinegar, catsup, sugar, salt, Worcestershire and pepper flakes. Cook over low heat for 5 minutes stirring to blend.

Yields about 2 cups

23 thoughts on “Pulled Pork Sandwiches”

  1. i am a some what seasoned vet of the bge. i have had mine for 6 years and use it often. today i am using this tried tested and true recipe. i use the bbq guru temp control to hold temp at 275 that makes things so easy. this is a fave for the family and the neighbour hood gets to enjoy the smell of it at least!

  2. Giving it a try – first butt cooked on my egg! Gave a little extra w/ some spices, making a pineapple slaw to top with, and wife’s BBQ sauce…mmm!

  3. Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!

  4. We used a small boneless shoulder, about 3.5 lbs and it hit 210 F internal temp in about four hours on the first lower BGE temp in this recipe. So I wonder how smaller cuts should be smoked? (Still yummy)

  5. Best Pulled Pork I have ever had. I added some extra apple juice and left the roast on the egg with the vents closed for 2 hours after it reached 195 because it got done earlier than expected. Still came out perfect.

  6. I bought a 13 lb pork butt that split into two. I was able to fit both on the large Egg. I am half way thru following this recipe…holding the Egg temp to 250F, it took about six hours to get to a little above 160F internal, wrapped both in foil, added the apple juice and back on for the finish. So far so good.

  7. How would you double this recipe in terms of cooking time? I’m looking to make this recipe for 20 adults for the 4th. Would you use two pork butts and same time or one large one for longer? Thanks, this recipe never disappoints!

    1. Hi Kate, I did close to 20lbs a couple of weeks ago for a grad party. If you have the double rack for your egg, you can do 2 on the bottom, one on the top. Top heat runs a bit hotter, so I put the larger butt on the top, 8ish lbs. Time wasn’t too much longer for 3 if you have a solid cook temp of 275, given they are 3 separate pieces. If I remember right, it was around 30 minutes longer for the larger butt, given a little heat is sucked up by all the meat.

  8. Great recipe for pulled pork, however I like a mustard sauce for my pulled pork sandwiches. I use:
    3/4 cup yellow mustard
    1/4 cup bbq sauce
    1/4 cup honey
    1/4 cup apple cider vinegar
    1-2 tblsp Worcestershire sauce
    Dash of Crystals hot sauce
    Pinch of Nutmeg

  9. My first pulled pork roast is on the Egg now. We’ve practiced with chicken and steaks (fabulous) and now the pork. Love that there’s no charcoal or lighter fluid taste!?

  10. So I took out the oil and replaced it with apple sauce. Since pork and apples are such a great combination. I was out of Cayanne pepper, so I put in Couman and more chili flake. Will let you know how it turns out.

  11. This is my go to recipe. Simple and easy. Don’t go too heavy on the rub or the crust may be too salty for some. I usually make a couple batches of rub at a time and store for easy access.

  12. This was the easiest recipe I ever followed and my family was ranting about it as well. First time Egg user and couldn’t be happier.

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