Pulled Pork Sandwiches With Homemade Bacon Chipotle BBQ Sauce

If you say BBQ, many people immediately think of Pulled Pork. And there’s nothing wrong with that. It is one of the most enduring BBQ staples, and when paired with some great sauce it makes the perfect filling for an amazing sandwich.

Cocoa Lime Rub Ingredients

1 TBSP Kosher Salt
1 TBSP Black Pepper
1 TBSP Smoked Paprika
1 TBSP Granulated Garlic
1 TBSP Unsweetened Cocoa Powder
1 tsp Chile Powder
2 TBSP Tajin

Bacon Chipotle BBQ Sauce Ingredients

40 oz Ketchup
½ cup Brown Sugar
½ cup Apple Cider Vinegar
2 TBSP Yellow Mustard
8 oz Molasses
6 pieces Crispy Bacon
1 Chipotle Pepper Chopped
1 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Granulated Garlic

Coleslaw Dressing Ingredients

3 TBSP Apple Cider Vinegar
1 TBSP Brown Mustard
1 TBSP BBQ Sauce

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#cooking #grilling #pulledpork

I haven’t done a pork butt in a while so tomorrow that’s what I’m going to be doing but today we’re going to be getting it rubbed up we’re also going to be making a terrific barbecue sauce to go with it so we’re going to get our rub

Ready and it’s going to be a cocoa lime rub first ingredient is 1 tbspoon of kosher salt 1 tbspoon of black pepper 1 tbsp of granulated garlic 1 tbspoon of smoked paprika 1 tbsp of unsweetened cocoa powder this is the kind of cocoa powder you might use in baking 1 teaspoon of chili

Powder and 2 tspoon of tahen tahen is a chili lime seasoning it’s a Mexican seasoning really good get in here mix this Up that’s looking good let’s get our pork butt out here so this is a 7 lb boneless pork butt you can see here that the Bone’s been removed we’re just going to get this seasoned Up now there’s plenty of surface moisture for me I don’t need to put a binder you want to put a binder go ahead you see how this opens up here because the Bone’s been removed might as well get a little seasoning in there we are going to try and keep it closed up

During smoking though you can always tie this up if you want but I find if you just kind of let it sit there it’s going to be fine all right that is looking good and it is smelling great already we’re going to get this in the refrigerator it’s going

To soak in these flavors overnight and we’re going to move on to making our barbecue sauce for Tomorrow so our barbecue sauce is going to be a bacon Chipotle barbecue sauce we’re starting with 40 oz of ketchup to this I’m going to add half a cup of apple cider Vinegar next up half a cup of brown sugar about 2 tbspoon of yellow mustard 8 oz of molasses 1 teaspoon of granulated garlic 1 teaspoon of kosher salt 1 teaspoon of ground black pepper and one Chipotle chili pepper that I’ve diced up this is in the Adobo

Sauce and now for our bacon I have six pieces of bacon that I fried up and I’m just going to break them up in here so you do want them sort of crumbly and Crispy now I’m going to bring this up to a simmer and it’s going to simmer for 20 to 30 minutes and I’ve got it on my induction burner out here just so it’s easier to see go ahead and give this a stir to get everything Mixed just starting to get our first bubbles here and you want to give this a stir every 5 minutes you don’t want the heat too high because you don’t want to burn those sugars in there quick little tip the ketchup that you put in here probably came in some

Ketchup bottles if you rinse those bottles out and save them you can use those to put your barbecue sauce in for service now it’ll keep for a few days in the refrigerator I usually use it up fairly quickly but I just take the bottles put a big X on the label so I

Know it’s not ketchup easy way to use this barbecue Sauce if you like your sauce smokier or hotter you can put more of those chipotes in there but I want to keep the heat mild here just a little bit from that pepper all right I’m going to let this simmer for probably 20 minutes and

We’ll come back and check it see if it’s Ready all right we’ve been going 20 minutes let’s get a little Taste to me that has just enough kick from that chipotle again if you want more you can add more you can make it spicier in fact this is that kind of sauce you can add anything you want to it you could add hot sauce to it really

Make it your own but really for me this is that bacon Chipotle barbecue sauce and it is tasting terrific so I’m going to turn this off take it off the heat let it cool down then I’m going to go ahead and put it in those repurposed ketchup bottles anything that’s left

Over can go in another container and tomorrow this is going to be great on our pulled pork sandwiches All right the Lone Star grills is up to Temp on this cold and damp and gray day here but we’re going to brighten it up with some great food got water in the cook chamber and I’m burning Hickory so let’s go ahead and get this pork butt on

Now I normally do things fat side down like this pork butt but I’m going to do fat side up today because we have this sort of open Flap here where the bone was I want this to sit like this rather than Open all right let’s get this closed up and get smoking we’re going to come back in about an hour and check it I’m not running a temp probe until we wrap it we’re just going to keep an eye on it check for moisture Spritz it if we need

To but for now we’re just going to let this bathe in that hickory smoke see you back here in about an Hour all right we’ve been going for 1 hour the temp’s been holding really steady right around that 250 I’ve added one more split of Hickory that’s what I find after the initial setup and get a couple splits burning to build that coal bed Burns about one of those short

Splits cuz I haven’t cut short about 10 in h every 45 minutes to an hour so it’s a really efficient cooker but let’s see how our pork butt’s doing and if we need to Spritz looking really good but we are looking a little dry here so I do want a

Spritz and I’m just using plain water for my Spritz I like to do that I’m just adding moisture I’m not trying to add another layer of flavor I’ve done it both ways and honestly I prefer water almost all the Time so let’s get this closed up and we’ll come back in another hour check it again see how it’s looking I think we’re probably going to wrap around the 3-hour mark based upon how it’s looking now could be earlier we’ll check it at two and see how it’s

Doing see you back here in a little Bit all right we are at the 2hour Mark temp’s been holding really steady let’s go ahead and check our pork butt that is developing really nice color but I can see again we do need to Spritz and it is developing nicely but I

Think I want to let it go like I said to that 3our Mark here before we wrap it it could even take longer than that this is all by looking at what the color and the texture is right now and I want to give it at least that one more hour so we’re

Going to close this up let this keep going we’ll come back and check at the 3-hour Mark all right we are at the 3-hour Mark Once Again temp holding very steady right around 250 let’s go ahead and check our pork butt and see if it’s time to wrap that color is perfect for

Me yeah this is ready to wrap and I’m going to be wrapping it in a double layer of Foil a little bit of our spritzing liquid in here just Water get my temperature probe in here and I want to get it down here at the same thick end this is where that bone has been removed at this End we’re showing about 130 internal that’s not near the stall but I’m going for color and texture so we’re going to get this closed up and we’re going to let it keep cooking until we hit 203 internal that’s my target for this today so I’ll see you back here when we

Hit that temp all right we just hit 203 internal let’s go ahead and probe this for tenderness that feels like Butter that is absolutely what I call probe tender all right I’m going to get this off of here it’s going to go in a foil pan covered with foil and it’s going to rest inside for 2 hours just sitting on my stove top no heat or anything just slowly coming down in temp

And tenderizing some more so I’ll see you in a couple hours when it’s time to pull this pork so our pork has been resting for almost 2 hours now we’re going to pull that in just a minute but I want to get a SLO made to go on our

Pulled pork sandwiches first ingredient going in the bowl here is 3 tspoons of apple cider vinegar we’re we’re going to get the dressing done first and put our ingredients in and mix it up a tablespoon or so of spicy brown mustard and about a tablespoon of that barbecue sauce we

Made just going to mix this together to this I’m going to add a bag of coela mix I’m also going to add a mango that I sliced up and did a rough dice on just going to get in here and mix everything together I don’t like my coal

Sloth soupy with the dressing so if you want to make more you absolutely can but I like to taste the ingredients and let the dressing sort of highlight those final ingredient is a half2 cup of crushed candied pecans I just took some candied pecans that I bought at the

Store put them in a bag and got them going with a rolling pen like to add those last so that they’re not kind of drenched and any dressing I want some of that crunch in here from those all right let’s get our pork butt out here and pull it all right

Here is our pork Bud after its 2hour rest and it’s 6 and 1/2 hours out on the smoker and one thing I did is in the foil pan I saved the juices because this is great to add some moisture back if you have any dry areas let’s go ahead and break this

Down oh yeah oh a that is nice and hot still and tender and juicy I’m going to Cheat to this I’m going to add about a half a cup of that bacon Chipotle barbecue sauce we made just want to bring a little bit of that flavor to this first because we are definitely going to Sauce it with that barbecue sauce after we build the

Sandwich but I like to get some in here in the pulling stage all right I am happy with that let’s go ahead and build a pulled pork sandwich so I have my toasted bios bun here and I’m going to start with SLO now do you like pulled

Pork and then SLO on top or SLO on the bottom like this or no SLO drop it in the comments let me know what you like and get a nice generous bit of our SLO here and make a mess of my cutting board but who cares The Cutting Board police

Have the day off now some of our pulled pork luckily the pulled pork police also have the day off so we can put as much as we want and no one can stop us now for some of our bacon Chipotle barbecue Sauce put as much as you want finally we Crown it and there we go our pulled pork sandwich with our mango SLO and our bacon Chipotle barbecue sauce this is looking great it’s time to taste I’ve got on a plate here cuz I’m going to make a mess here we

Go do I have any on my face that pork is so tender so juicy and that barbecue sauce is killer everything here just goes well together the pork the sauce the SLO this is the kind of thing that is worth the time you put into it 6 and 1 12 hours out there

At the grill 2hour rest totally totally worth it I would do this again in a [Laughter] heartbeat