Nothing says BBQ like a good ol’ Texas Style Pulled Pork Sandwich. There are so many different ways to make pulled pork, but this is one of my favorite recipes. In typical fashion, I added my own twist to a classic recipe, including three of my competition-winning rubs and sauces. Texas Style BBQ focuses on salt and pepper, so those two elements really come through in the meat. Unlike traditional pulled pork, this pork butt has a fragrant bark. I find the burnt ends give the sandwich the perfect texture. You’ll feel like a pitmaster with every bite.
Full Step-By-Step Recipe: https://www.heathrilesbbq.com/blogs/favorite-recipes/texas-style-pulled-pork-sandwich-on-the-outlaw-patio-smoker
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WHAT HEATH USED:
• Heath Riles BBQ Garlic Jalapeno Rub https://bit.ly/2yXvmD4
• Heath Riles BBQ Beef Rub https://bit.ly/37herYH
• Heath Riles BBQ Tangy Vinegar BBQ Sauce https://bit.ly/36jVAvL
• Outlaw Patio Smoker https://outlawpatio.com/
• Yeti Tundra 65 Cooler https://yetius.pxf.io/OR6QLn
• YETI Rambler 30 oz https://yetius.pxf.io/vno3PN
• ChefAlarm https://bit.ly/43v1tSS
• Victorinox Fibrox Pro 6-inch Curved Boning Knife https://amzn.to/3NIS837
• Fischer’s Pure Honey Raw and Unfiltered, Clover Honey (32 ounce) https://amzn.to/3nQUEZg
INGREDIENTS:
• Heath Riles BBQ Garlic Jalapeno Rub
• Heath Riles BBQ Beef Rub
• Heath Riles BBQ Tangy Vinegar BBQ Sauce
• Fischer’s Pure Honey Raw and Unfiltered, Clover Honey (32 ounce)
• Prairie Fresh Pork Butt
• Mustard
• Sandwich Buns
DIRECTIONS:
1. Get your grill up to temperature of approximately 300º.
2. Take your pork butt out of the pack, trim any excess fat, and remove any bone fragments.
3. Coat your pork butt with mustard and season all over with Heath Riles BBQ Beef and Garlic Jalapeno Rubs.
4. Place your pork butt on your grill unwrapped for 3-3.5 hours. Spritz once every hour with water.
5. After 3 or so hours, take your pork butt off your grill and wrap it in aluminum foil with Heath Riles BBQ Tangy Vinegar BBQ Sauce and Fischer’s Pure Honey Raw and Unfiltered Clover Honey. Place back on your grill for another 2 hours.
6. Once your butt hits 203-204º internally, take it off your grill and let it rest in a cooler for 2 hours.
7. After your pork butt has rested for 2 hours, take it out of the foil, shred it, and assemble your sandwiches however you’d like
CONNECT WITH HEATH:
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SHOP Heath Riles BBQ Products: https://www.heathrilesbbq.com/collections/all
MERCH: https://www.heathrilesbbq.com/collections/merchandise Printable recipes on Shootin’ The Que recipe blog: https://www.heathrilesbbq.com/blogs/favorite-recipes
Join our online BBQ community “Shootin’ the Que” on Facebook. Talking all things BBQ! https://www.facebook.com/groups/shootinthequeheathriles/
Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
#heathrilesbbq #pitmasterheathriles #heathrilesbbqproducts #food #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes #pork #porkbutt #pulledpork #texasbbq
20 Comments
Waiting for the glove police to get in on this one lol. Great video nonetheless though
My man Heath! Another great video my bbq bro!
I wish you were my neighbor…
Nice to see someone pulling the fat out of the butt when they're shredding. So many guys just squeeze the whole butt and mush it out and call it done. That's not ideal in my opinion. Nice work buddy.
Was the fat cap down? Looks delicious by the way
I like it a lot! 🐖🔥
That’s a Cowboy sized sandwich…no slaw just a pile of pork goodness and a bun. Awesome cook Heath!
That honey with the Vinegar sauce has to be amazing! Gotta give it a try!
Looks good hope it taste as good as it looks
Where did it come up with the name "Boston Butt"? …
The low-valued cuts were packed into “butts”, or barrels. The folks in Boston used to cut their shoulders in a certain way that became the common way to cut up a hog, and we now call it “Boston butt”. With a Boston Butt, you're looking for most of the fat to be already trimmed.
That looks amazing, I’ve been a fan of your rubs and channel from day 1
Another twist to a great classic, keep ‘em coming, and thanks
I've been subscribed to your channel for 2 weeks and nothing you post disappoints! Love your Pecan Rub btw.
Can we use the same cook temps e with a pellet grill setup? Thanks
You are the king of ‘q my friend. I go through a bottle of Garlic Butter rub every month – nothing finer. Also just began using Simple Citrus rub as a base layer on ribs. Please keep putting great product and videos out.
Why beef rub on pork not true Texas style Salt Pepper Garlic .Just saying too much liquid on there for me alot going on .
Thanks for this, any more cooks on the Deep South Mailbox cooker,,…
Doing this exactly the way you do but I’m using your everyday rub instead. Smoking on the Weber with pecan and cherry I’ll
Keep you posted
I haven't made a shoulder in a minute, it's 11:30PM on a Saturday and I'm going to Wegman's
This Texas girl approves!! Looks awesome