Tailgator's Pulled Pork Sandwich

Name: Tailgator's Pulled Pork Sandwich
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT12H0M0.000S
Total time: P0Y0M0DT18H25M0.000S
Yield: 40 servings
Ingredients: 2 (7 to 9 pound) bone in pork butt; 2 cups Tailgator's Pulled Pork Rub, recipe follows; 1 hickory log; 4 cups BBQ sauce; 1 1/4 cups kosher salt; 1 cup brown sugar; 1 cup ground cumin; 1 cup black pepper; 1 cup cayenne pepper; 1/2 cup paprika; 1/2 cup garlic powder; 1/4 cup onion powder; 1/4 cup dried thyme; 1/4 cup dried oregano

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Level: Easy
Total: 18 hr 25 min

Prep: 25 min
Inactive: 6 hr
Cook: 12 hr

Yield: 40 servings

Level: Easy
Total: 18 hr 25 min

Prep: 25 min
Inactive: 6 hr
Cook: 12 hr

Yield: 40 servings

Ingredients

2 (7 to 9 pound) bone in pork butt

2 cups Tailgator's Pulled Pork Rub, recipe follows

1 hickory log

4 cups BBQ sauce

Tailgator's Pulled Pork Rub:

1 1/4 cups kosher salt

1 cup brown sugar

1 cup ground cumin

1 cup black pepper

1 cup cayenne pepper

1/2 cup paprika

1/2 cup garlic powder

1/4 cup onion powder

1/4 cup dried thyme

1/4 cup dried oregano

Directions

Using 1/2 a cup or more pork spice blend rub generously over the entire pork butt. Cover and place under refrigeration for 4 to 6 hours to marinate.
According to your smoker's manufacturer's instructions, smoke pork butts fat side up at 225 degrees F for 12 hours using hickory wood.
Remove the cooked pork butts from smoker and allow to rest for 25 minutes. Once cool enough to handle using your hands pull pork apart removing any layers of fat or connective tissue.