Pulled Pork Sandwiches

July 25, 2010

The last in my beer/food pairing re-caps is Sierra Nevada Pale Ale and Louisiana Pulled Pork Sandwiches. I was most familiar with Sierra Nevada’s Pale Ale. It seemed to be the college keg choice amongst my foodie and restaurant friends. According to Molly, it’s their most popular beer. It’s a beautiful amber color and full bodied. Generous quantities of Cascade hops give the ale its fragrant bouquet and spicy flavor. Sierra Nevada Pale Ale is the flagship beer, the one that made Chico, CA famous. It’s been a gold medal winner numerous times at the Great American Beer Festival. I still think my favorite was the Summerfest. I should probably pick some up, because it’s seasonal and at the rate time is flying by this Summer – it won’t be on the shelves much longer.


One pork shoulder roast (5-6 lb.) – aka pork butt, shoulder butt or Boston butt)
1 Tablespoon Paprika
2 Tablespoons Cajun Seasoning
1 Tablespoon Garlic Granules
2 Teaspoons Ground Cumin
2 Teaspoons Dried Oregano
2 Teaspoons Sugar
1/2 Teaspoon Fresh Ground Black Pepper
2 Teaspoons Sea Salt
One large Sheet of Parchment Paper
Aluminum Foil
13″x9″ Metal Pan

In a small bowl combine the spice rub ingredients. Place pork shoulder on a large sheet of parchment. Rub the spices over the entire piece of meat and fold the parchment around the pork shoulder, tightly sealing it. Cut a piece of foil large enough to cover the pork shoulder and wrap it up like a package.

Soak 1 1/2 cups of smoking chips in hot water. Start up the BBQ or smoker to a temperature of 300 degrees F, arranging coals into an indirect heat configuration. Place wrapped pork into the metal pan and place onto the BBQ. Wrap about 1/2 cup of drained smoking chips in aluminum foil, leaving a small opening on one end and place directly onto the coals. Cover the BBQ.

Cook pork shoulder for 1.5 to 2 hours wrapped. Open up parchment and foil and leave pork shoulder sitting in its wrapper. Continue to cook shoulder at a temperature of 250-275 degrees F for 5-7 more hours or until pork is fork tender and almost falling apart. Baste meat with pan juices that have accumulated in the parchment. You will need to add more coals to maintain the proper temperature. Add more smoking chips as needed to keep a nice amount of smoke going. (Chef Dio said change the chips about every 45 minutes).

Allow pork shoulder to rest for 20-30 minutes or until it is cool enough to handle before shredding the meat. Shred meat removing any excess fat and season with a bit of salt and pepper if needed.

The pork was served on buttered/grilled buns with a side of slaw and OMG, it was awesome! There was no drippy sauce, it was just super moist with a wonderful smoky flavor. 

Note: the pork can be BBQ’d 1-2 days in advance. Warm meat in a 300 degree oven for 6-8 minutes before serving. You also might need to take out a small loan if you have a gas BBQ – thinking you’ll be going through a lot of propane, hah!

Yuba John…I know you have that new smoker… hint, hint!

So that’s it for the food and beer pairings. No more cooking classes for a while, so it’s back to me experimenting in the kitchen. I also have a few product reviews coming up.

Hope everyone had a good weekend, I know I did.



  1. Sounds really yummy and pretty healthy too – minus the butter bun.

    Do you think you could do the same in a crockpot?

    • I don’t think you would get the smoked flavor, but I’ve definitely done crockpot pork shoulder before.

  2. That sandwich was SO yummy, especially with the coleslaw. I can hardly wait for our next class…

  3. Looks fantastic. My husband makes pulled pork in his smoker, takes him a whole day start to finish but it is delicious! I love eating it with coleslaw too.

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