Pulled Pork Sandwich

Smoked Pulled Pork recipe turned into a Perfect, Jumbo Pulled Pork Sandwich
#pulledpork #pulledporksandwich #howtobbqright
Pulled Pork Sandwich
WHAT MALCOM USED IN THIS RECIPE:
- Pork Butt sourced from The Butcher Shoppe bit.ly/TheButc...
- Killer Hogs Hot Rub bit.ly/TheHotRub
- Big Orange Sprayer bit.ly/BOSsprayer
- Killer Hogs Vinegar Sauce bit.ly/TheVineg...
- Killer Hogs The BBQ Sauce bit.ly/TheBBQSauce
- Thermoworks DOT bit.ly/Thermowo...
- Chicken Rack bit.ly/KHChicke...
- Black High Heat Grill Gloves bit.ly/H2QGril...
- HowToBBQRight "Hand Savers" Glove Liner bit.ly/HandSaver
- Black Nitrile BBQ Gloves bit.ly/BBQGlove
- Hickory and Cherry Wood from www.smokerwood.com
When it comes to BBQ nothing beats a good, simple, pulled pork sandwich.
My “never fail” technique for pork butt is simple. I start with a light coat of mustard on the pork butt, then I apply my Killer Hogs Hot Rub bit.ly/TheHotRub
You do need a smoker to create really good pulled pork. I run setup my Drum Smoker with Royal Oak lump charcoal to run around 250 degrees. The butt goes on the smoker for 4 hours and I spritz it with a combo of Apple Juice and Cider Vinegar 50/50 mix every 30 minutes until the bark is set on the outside and it develops a dark mahogany color.
At this point it’s ready to wrap. Set the butt in a 1/2 size aluminum pan and add 1 cup of Killer Hogs Vinegar Sauce bit.ly/TheVineg... over the butt. Cover the pan with foil and put it back on the pit. I use a Thermoworks DOT bit.ly/Thermowo... to monitor the internal temperature. It’ll take about 3-4 more hours to finish out.
Once the internal temp on the pork butt hits 200 internal, it’s time to glaze the bark. Carefully move the pork butt from the smoker and transfer the butt to a wire cooling rack over a sheet pan.
Combine a combo of Killer Hogs The BBQ Sauce bit.ly/TheBBQSauce and Killer Hogs Vinegar Sauce bit.ly/TheVineg... 50/50 and brush over the bark. Place the butt (sheet pan and all) back on the pit and let it glaze for 15-20 minutes. Take the butt off the pit and rest it for 20 minutes before shredding it by hand into pulled pork.
Now for the pulled pork sandwich ...
After you’ve removed the blade bone and pulled muscles you’ll have about 4 lbs of mouth-watering pulled pork. Load up the bottom half of a jumbo size burger bun with a mound of pulled pork. Drizzle some of the remaining bbq sauce over the pile of pork and top with Cole slaw. (recipe for the slaw is below). Top with the upper half of bun and you’re ready to enjoy one of life’s simple pleasures - The Pulled Pork Sandwich!
Ingredients:
- 8-10lb Pork Butt
- 1/4 cup Yellow Mustard
- 1/4 cup Killer Hogs Hot Rub
- 1 cup Apple Juice
- 1 cup Apple Cider Vinegar
- 2 cups Killer Hogs Vinegar Sauce
- 1 cup Killer Hogs The BBQ Sauce
Directions:
1. Prepare vertical drum smoker for indirect cooking at 250-275 degrees. Add a couple chunks of Hickory and Pecan wood for smoke flavor.
2. Pat the pork butt dry using paper towel. Apply the yellow mustard to the outside in a thin layer. Season the entire pork butt with Killer Hogs Hot Rub so that no mustard is visible.
3. Place the pork butt on the cooking rack in the drum smoker fat side down so it renders and drips on the coals below.
4. Smoke the pork butt for 4 hours or until the rub has adhered to the outside and begins to turn a dark mahogany color.
5. Place the pork butt in a 1/2 size aluminum steam pan, pour 1 cup of Killer Hogs Vinegar sauce over the pork butt, and cover the pan with aluminum foil.
6. Insert a probe thermometer through the foil into the center of the pork butt. Be careful not to hit the bone for accurate reading.
7. Return the pork butt to the smoker and continue to cook until the internal temperature reaches 200 degrees.
8. Carefully remove the pork butt from the pan and place on a wire cooling rack. Combine 1 cup Vinegar sauce with 1 cup The BBQ Sauce and brush over the outside of the pork butt.
9. Place the pork butt back on the smoker for 15-20 minutes to set the glaze.
10. Remove the pork butt from the smoker once the glaze has caramelized and formed a bark. Rest the pork butt for 15-20 minutes before pulling.
Connect With Malcom Reed:
howtobbqright.com/
FB - / howtobbqright
T - / howtobbqright
IG - / howtobbqright
Malcom's Podcast - howtobbqright.c...
For Malcom's BBQ Supplies visit - h2qshop.com/

[@guitarzoomchannel]

How can you not love this man? He’s so passionate. So humble. So authentic. Keep up the great work bro. You got a lot of fans out here.

[@dhruvshinde7747]

I agree

[@backdraft57]

Agree, Malcom is my go to for recipes

[@adamholt6984]

Yes sir this man is serious, he laid his presentation out perfectly.

[@tomjread2556]

“I’m ready for that facial” -Malcolm Reed 2k20

[@andjelkovicjasmin2954]

You got some nasty thoughts bro🤣🤣🤣🤣🤣

[@tomjread2556]

Andjelkovic Jasmin when a grown ass man says something like that, somethings gotta be said

[@GrizzAxxemann]

@@tomjread2556 pure fucking comedic GOLD! 🤣🤣

[@abigdongo3065]

HAHAHAHAHA

[@darrylt6412]

LOL I couldn’t tell if he was cooking or making a porno!

[@SlipMaker]

The suckers who stocked up at my grocery store left all the brisket and pork butts behind. Nothing like working from home while smoking dinner!

[@japhethwar]

Them fools just don't know. My local grocer had a pile of butts and not a pound of ground beef in site. My lucky day.

[@Metzger23]

Just give it some care, time and attention then you'll be in BBQ heaven.

[@fcukugimmeausername]

I too am 'working from home' with my BBQ. Pork butt cooked yesterday. It was hard work :)

[@abigdongo3065]

every time! brisket flies off the shelf here, but, pork butt is never sold!! best cut!!

[@toddp822]

Those have been the first two pieces of meat I've looked for the past few weeks. Three packer briskets and four butts later, we're stocked up for a month and I get to light up the smoker every weekend

[@brendanmorales4504]

"that's why I do barbecue right there." My goodness I've never seen anyone so pure.

[@sxemontague1]

He is the Bob Ross of BBQ. A true American Hero.

[@DanleyNuksGoneFishn]

Malcom deserves more subs!!

[@aget19]

why limit to America. the rest of the world needs a hero like Malcolm

[@WorldofLos]

yes! What a perfect comment!!

[@adidzis]

@@aget19 Don't worry, a bunch of Europeans are already here.

[@KL0910-u5k]

And I grew up on Bob Ross, you the man

[@mikehawk637]

"Little bit of hanger on that, Ima get that!" Hahaha all day long, Malcom "Money Muscle" Reed strikes again folks! He aint Lyin

[@abigdongo3065]

love it

[@toddp822]

My favorite was a few videos ago at the end he said, "this quarantine's killin me" as he took another man sized bite. This bbq genius ain't nothing but the real deal.

[@keithplummer8591]

He definitely makes it look absolutely delicious. His quotes are T-shirt worthy.

[@Brentranome]

Don't ever stop making these videos. I could watch re-runs all day. I did a home-grown butt today on a pellet grill, used maple syrup and some squirt butter on it before the wrap. Turned out awesome. Thanks for the videos Malcom!

[@nea273]

Me: Hey Malcom, how many grills do you own? Malcom: Yes.

[@jaysheldon6443]

Lol all of them

[@MegaJ217]

🥱

[@chrisberry3146]

Run Hard he has a video showing them all off you should look it up!!!

[@wayupnorth1973]

“That’s why I cook bbq right there!” HELL YEAH BROTHER

[@TheMayhem15]

Got that right man:)

[@CodcThe2nd]

Cheers from Iraq

[@wardaddy6595]

My definition of Heaven, being quarantined at Malcom's house!

[@ziedyacoub8488]

exactly

[@amarsh212]

The 1 person that disliked was prob a vegan

[@DrmanoRanja]

I was thinking the same lol

[@MoctezumaSLP.]

Or the neighbors

[@Akotski-ys9rr]

Vegans become carnivores on this channel

[@RussMEagle]

Aaron Marsh Quite! What the heck were they doing watching the video?

[@borttorbbq2556]

I mean he has Portobello burgers and a few other things so I mean hell he even have stuff for them

[@SmokinJoesPitBBQ]

Great looking sandwich Malcom! That sandwich is exactly how I like my pulled pork. Sauce on top not mixed in and some crispy coleslaw....money!🤘

[@ewicmukbang]

That Meat is Very Huge And Yummy 😉👍#EwicMukbang✌😊 🇵🇭Watching From Philippines🇵🇭 💖PROUD #Filipino Mukbanger💖

[@rossstevenson6206]

Malcom cooking lechon, can you imagine

[@mangoKush12]

"moisture" "butt glaze" "facials" ...is he making a porno

[@rxkinder]

don't forget 'money muscle'!

[@strawgl]

"that bone just slides right out, it's a thing of beauty"

[@alchemist6497]

yes

[@leesuschrist]

Haha I went searching for this comment after I heard him say "I'm ready for that facial"

[@artbyty]

Oh he knows. :D

[@TheMayhem15]

I rewinded a couple times just to hear mal say "thats why i cook bbq" . And will do it again. You made my day :)

[@6Twisted]

I wish this guy was my uncle. I'd be over at his house all the time.

[@allset7971]

He's probably thankful he isn't your uncle.

[@michaelhamilton5418]

I love when he says, You Know I got to have a Bite. A real passion for what he does. Great videos

[@RaditzAus]

When there's a piece of raw meat as big as that in front of Malcom, you know you're in for a good time

[@Naemamnam]

Wow ... the meat size is different !! A channel that looks really good and really wants to be learned as a person who enjoys outdoor cooking or barbecue 🤗🤗

[@grantl.6713]

"That's a man sized portion"

[@earningattorney9887]

I haven't had a good BBQ since this whole pandemic started. Someone send help. Or at least some ribs... Actually just send ribs.

[@24framedavinci39]

Dig a deep hole in your yard and use banana leaves between your heat source and meat if you don't have a smoker. Men been smoking meat for centuries before smokers came along. It's built into your DNA.

[@fuckyeah4083]

@@24framedavinci39 vzzzzzzzzzmmmm

[@keithplummer8591]

I couldn't take it any longer either. Smoked up some ribs last weekend. Weather was perfect. Nothing like some good baby backs. I haven't done a butt yet, but that is definitely next on the list.

[@charlieb1613]

Hell man you’re an attorney, have someone send Malcom to your house!

[@mikefisc9989]

Malcolm, I want to thank you for showing us average Joe backyard bbq guys how to make a top notch pulled pork sandwich. That sandwich will be a little slice of Heaven during these current times. America is eagerly anticipating our rights and freedoms to be restored.

[@Cantinatollo1]

Man o man! That looks delicious. Thanks for sharing. I'm smoking my first pork shoulder this Friday with pecan wood. Thanks!!

[@Backporch_bbq]

Awesome looking sandwich. Great cook. Thanks for sharing. Next time fix chelle one on video. That "sides" chick is working hard on the camera haha.

[@bryanfox2735]

Runnin buys and getting facials!!!👀. Sounds like a hell of a night!!! Lol

[@1love2fish]

Do you do the entire cook with just the initial amount of charcoal? Or do you add more throughout the cook like you would in a side by side? Thanks!

[@rogerpemberton79]

I'm definitely trying that slaw on a pulled pork sandwich. That looked delicious!

[@RussMEagle]

You are a star Malcolm! Great personality AND a great cook. You make me laugh and hungry with your videos. Cheers from 🇬🇧

[@stevenbox3725]

Malcom, I absolutely enjoy your videos. I can smell your product through the screen.. keep cooking. I am a fan

[@jacenjustice]

Malcolm: Now I'm ready for that facial. My Dumbass: 😁😄😂😭

[@cartergetsy5484]

Posted 4 minutes ago "Shit boys we gotta be 240 seconds quicker than that"

[@TheHollarBBQ]

Awesome brother. I’m laying some pulled pork down this weekend for a social distancing Memorial Day bbq.

[@MrWilson8893]

I don’t understand how anyone could give this a thumbs down, I love this guy!

[@dexterity8112]

This channel inspired me to get into making bbq

[@win300mag1]

Marcus Bratton me too! Bought my first smoker about 4 years ago after watching everyone of his videos at the time. My favorite bbq channel on KZbin.

[@Truitt_Munoz]

Marcus Bratton i’ve literally talked to my government teacher that’s a coach about smoking meats and i’ve shown him videos from how to bbq right lmao i’m going to school to study meat lmao

[@BeastlyStoll]

Legit same. Malcom is the man

[@joem9990]

Same here and I've become the best around unfortunately. Now everyone expects me to cook them bbq all of the time

[@monicasgeorgia]

The tasting says it all! I love pickles and coleslaw on it. Delicious 😋

[@jayjacobs1504]

Love when he is tasting his q. Oh there is a hanger on that, I'm gonna get that or that piece has my name all over it. Someone do a mash up

[@chrisberry3146]

The one liners in this video is the stuff of absolute legends!!!!

[@ctFlyman]

Another great video!!! I rub mine down, then inject with apple juice, brown sugar, apple cider vinegar and a little salt. Wrap with Parkay, brown sugar and apple juice. I save the juice that gets left in the foil and distribute it through the pulled meat just before serving (no BBQ sauce needed) keeps the pulled nice and juicy.

[@joesmalls1276]

“A little bit of a hanger on that...Imma get that!” Lmfao this guys commentary is what keeps me coming back for more footage forget the bbq...🤣🤣🤣

[@jazzdude904]

Mr. Reed, in some your older videos, you smoke pork shoulder fat up. In this one, you went fat down. Are there certain scenarios you look for when deciding to cook fat up or down? Does it depend on the cooker (I have a big green egg)? Thank you!

[@Lateefvideos]

jazzdude904 The fat cap should be in the same direction the heat is coming from to keep the leaner side from overcooking

[@jonthornton4083]

“That’s why I cook bbq”another classic words of wisdom with a classic cook👍

[@sammygg21]

Been binge watching the old video all day. And what do you know, you post a new one :)

[@GreenhornBBQbeer]

Bravo! I loved watching that sandwich!

[@CollegeBallYouknow]

Malcolm it’s 3am and I got work at 7, stop making me hungry dammit!

[@brianlanier2119]

900k subscribers! CONGRATS

[@lukemoloney1113]

When the Aliens show themselves we gotta take them to Malcolm's house for some grub!

[@amarulio]

I did my first pulled pork like you said and it was amazing. THX bro!

[@joeylindeman2842]

$15,- for a pulledpork sandwich. Damn! I don't want to live where you live. (9:21)

[@joegreen6130]

Oh ya.. gotta make that!!! Looks great!!! And I just received your sauces in mail.. so perfect timing

[@cshead69]

Love the shout out to The Butcher Shoppe in Pensacola, FL. Great place to buy your meat in Pensacola.

[@stevenbox3725]

And can we get a vid of pork butt ribs chicken and brisket with corn on Joliene? Please sir?

[@michaelwalker7961]

it's 2:10am, and watching this and finishing up my first pork shoulder, thank you sir for your videos, much appreciated! (Montreal Canada eh).

[@mr_inventor1015]

8:40 "samwich"

[@The4GunGuy]

Just made this over the weekend and another successful HTBBQR recipe Malcolm! I added about a cup of beef broth before wrapping along with two quartered onions and wow, what au jus it made. Also made your slaw and it was a big hit. Thanks again and keep 'em coming!

[@BBQLIFE]

It's doesn't get much better than this. Top cook as usual fella

[@DrmanoRanja]

That is 25$ per sandwich brother

[@rossstevenson6206]

Baddest bbq food dude on the planet right here

[@lgriff94]

When it comes to watching cooking shows, nothing is as delightful as seeing someone like Malcom Reed. Brother, you bring a joy to this that is infectious, as well as giving great information on your process. Thanks for all you do

[@BrandonMobley614]

"That's why I barbeque right there.". Yessir 🤘

[@grizzlyfish2141]

I really enjoy your chanle. I was wondering if you could make a budget type video where you us cheaper type meats and also smokers yet I know you could make it taste amazing. I'm new to smoking so I don't wanna get to expensive

[@danielbreach7428]

Man I appreciate you sharing your tips and tricks. I never go wrong when I follow those techniques. I always keep smoked pulled or chopped pork butt on hand because we eat it all the time.

[@christophernegus4160]

He wants that money muscle to give him a facial from the looks of it

[@nelsonyou4638]

“i gotta try it i can’t help it” relatable

[@benlocker4493]

I'm ready for that facial, the bones popping it's gonna come out. Best Malcolm Reed quote ever.

[@JS-uy3rl]

Who dislikes this mans videos? There isn’t a video he has put out that is worth disliking. As I’m typing this 3 whole people have disliked this. You guys are awful people. This man is a God. 🤷🏼‍♂️

[@ramibarnard3284]

Fyi, KZbin auto dislikes some vids to even out the ratio. So it may not be actual people disliking

[@JS-uy3rl]

Rami Barnard that seems like some bullshit. Lol

[@ramellin]

I need a haircut

[@varunharry]

Thank you for your videos , i am indian living in Abu Dhabi . My request is to show a video about Duck BBQ

[@AsSeenOnSocialMedia]

Dude you make me so hungry. Nice vid bro

[@c.t.williams8061]

This man is national treasure and should be protected at all times. Everything I've tried on this station has been delicious! I have a Mastercraft Electric Smoker and a Vertical Smoker and this man has taught me so much.

[@jamesgeorge3900]

About a dozen bread rolls would put it back together, ready for devouring. Looks bloody awesome, gonna give that a go for sure.

[@afdetailing8104]

This sandwich has the power to make a vegan change its mind

[@MichaelRei99]

OMG Malcom! You are absolutely my favorites BBQ guy!! Your passion and dedication and joy is unparalleled! Keep on keeping on Brother!!

[@jasonjester8125]

Question: Why not wrap it and let it rest for a couple of hours?

[@kenny1492]

That's what he did with the Texas style pork butt he did not too long ago. I'm curious, too. Maybe it had to do with the smoker he used? Or the fact with the Texas style he didn't glaze it. Maybe it's just about variety.

[@bricklayerpayne]

@9:23 - “So deggum good.” Malcolm’s Mississippi accent is a slow-smoked barbecue dish in and of itself. Love it.

[@3006Ave]

Watch this on Memorial Day. Time for BBQ. Great video thank you.

[@williamdavis7753]

Got some friends coming over this Saturday afternoon...getting a big ole pork butt...doing it up Malcolm style!!!

[@aaronsawgle4551]

"That's why I cook barbecue right there!" Enough said!

[@aPlateOfGrapes]

Love the recent videos on how you cook when you're going to eat it yourself. I've made so dang many of your recipes, and this one is on my list. I'm in the grocery business, so I'm hoping I can score a butt :).

[@biffjohnson2076]

Doing this on New Year's Day, and I'm wondering how it might turn out if I smoke it Texas-style (just salt and pepper), and spritz with apple juice? I'll have some Carolina sauce on the side. Planning to finish it in the foil pan to catch those juices, too. Good/bad/indifferent? Thanks!

[@patrickdix5865]

I've been to one of your classes, and I have seen every video you've made. You, sir.... are the meat whisperer. I've eaten your product and know exactly how good this must taste! Keep pumping out the videos. Guys like me need cooks like you in times like this!

[@olddawgdreaming5715]

Had to come back to this recipe for your Coleslaw recipe. Got the ingredients coming to the house right now. I’ll make it up and let it stay in the fridge overnight and hope it’s what I have been wanting. Thanks for sharing with and l will let you know how it turned out. 👍👍👍👍👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

[@raymullen3583]

I like Blue Cheese Dressing in My Slaw ... But that's Just ME .... Other than that IT'S ALL DAM GOOD .....

[@1akemper]

Hey Malcolm, Any way you could give instructions on how to do this on a Weber grill? I have seen your videos on how to use your Weber as a smoker, is it the same setup but just maintain temperature? Thanks man love your videos!

[@rontavakoli-JD-MBA]

Malcolm is just a brilliant man...thank you so much for putting your education out there for all of us to use and enjoy. My man...lot of respect brother. There really is no bbq like pork...respect to my TX folks, but naaaaa.....its gotta be pig baby! SOOIE

[@mikeatv]

man thats good...another great video

[@stevegrieb6596]

I like it that you kept the recipe simple and didn't do that competition BS. BBQ and Chile both need to be simple and direct. When I do pork butt, I wash it, dry it and then mop it with Stubb's Lime, Chile, Ginger marinade and then give it a dose of a rub that is mostly salt, pepper, and some paprika. I put it on the smoker at 250, mop it again at 2 hours and four hours then wrap it for about another four hours and let it rest for about 45 minutes after I pull it off. For my mopping sauce, I use a mix that's sort of a bastard South Carolina style. Dijon mustard (yeah I know you traditionalists are rolling your eyes) minimal spices. Stone ground mustard is OK too, salt, pepper, more Stubbs and you are good to go.Coleslaw in mandatory on a pulled pork sandwich, but I like an Amish vinegar based recipe more than the traditional variety.

[@jonathancampos9777]

YOU NEED A RESTAURANT!! I will fly from California for some BBQ like yours.

[@nedzus2]

Any chance that you will be shipping your products to Europe anytime soon? And BTW what is that Vinegret sauce, can anyone give me a small hint? Apple cider vinegar, brown sugar, ketchup? Just some directions not your secret recepies, thanks in advance!

[@Piggy-Oink-Oink]

My favorite cooked animal...My mouth is watering.

[@colesterling4658]

Hey Malcolm, huge fan of yours. Noticed you didn’t rest the butt here before pulling. Is this typical for you now? I’ve always rested for at least an hour, but would love to skip from time to time if not needed. Thanks in advance.

[@SouthsideDarealist]

“Ooo a little hanger imma get that” lol the perks of being the cook

[@Helmet298]

I wish I could like this video more than once! That looks amazing! This might be my new favorite video after the brisket burnt ends

[@willcha8127]

Anyone who smokes meat... knows you have to give it a try and you just can't wait. I myself.. love the fat cap bark. It's like pork candy.. it melts in your mouth with all the flavorings., Some don't like the fat parts.. i love them!

[@Jon-G]

"That's why I cook barbeque right there." Love it I'm doing a butt tomorrow big guy, can't wait.

[@BLVINEOCKERMVN]

Hey Malcom, could you do videos with an offset? I know you do some with Joleen, but we don’t all have a trailer. Lol... it’d be nice to get some fire management tips from you on a stick burner

[@robertschreier732]

I made an upright off set and it works great. I run mine about 285 ish and have a water pan in it to keep the fire off my cooking grate. Love it

[@dallanc.3368]

Looks amazing! But, next time, get a legit French bread roll instead of the crappy hamburger bun. You wont regret it. Also, make a mayo or vinegar based slaw to top it with.

[@handson2211]

Thank you so much for your videos! I’ve been smoking with your advice and my family and I are loving it... God bless from Massachusetts.

[@alanstapel9632]

Been following and buying your products for years now, would it be fair to assume that smoking on a drum smoker is going to be for the most part higher temps? Don't really hear about anyone smoking at 225 or lower. Would a drum be a good investment? Have a pellet grill/smoker and a kamado.

[@lecheff4836]

MAN sized sandwich. You the MAN Malcolm!! Thx for these vids making it later today. 😋

[@jefflamb3668]

Great job Malcolm. Winner winner chicken dinner. Got me couple buts last week in freezer. Time to bbq one. Slaw recipe looks good to. Weather is starting to get rite. TN Boy