FOOD

S2 Pulled Pork Sandwich

Equipment

• Big Green Egg XLarge Ceramic Kamado-Style Charcoal Grill

Ingredients

• 1 or 2 pork shoulder roast(s) of 8 lbs or less

Dry Rub

• 1/4 cup ground black pepper
• 1/4 cup paprika
• 1/4 cup brown sugar
• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 1 tablespoon chili powder

Directions

1. Rub pork with 1/2+ rub night before, wrap in plastic, refrigerate overnight.
2. Next day remove plastic wrap, apply rest of rub, let rest at room temperature for 30 to 45 minutes.
3. Cook indirect for 1.5 hours per pound between 225°F to 250°F degrees, until pork reaches 195°F to 205°F.
4. Remove from heat and let rest for 15 minutes.
5. Pull chunks apart and shred.
6. Serve with favorite BBQ sauce.