Memphis Rubbed and Smoked Pork Shoulder Sandwich

Instructions

This recipe was created for Club House for Chefs by: John Vetere, Executive Chef of Brushfire Smoke BBQ.

For the Brine: Mix water and ancho chili pepper in a tall pot and bring to a boil. Cool to room temperature and add in orange halves and juice. Submerge pork shoulder in brine and place in the fridge for two to three days. Remove pork shoulder from brine and air-dry on a wire rack for 12 hours.

For the Memphis Rub: Mix spices in a bowl and combine. Season pork shoulder generously with rub and set aside for use.

For Pork Shoulder: Place pork shoulder in a hotel pan and put in the smoker. Reduce temperature to 210°F-215°F and smoke overnight for 10-12 hours. Feel how tender the pork shoulder is. Wrap hotel pan in aluminum foil. Increase the smoker temperature to 255°F and cook for two hours or until shoulder bone can be removed with little to no resistance. Rest pork for two hours and pull apart. Season with Carolina Gold BBQ Sauce, salt, pepper and apple cider vinegar.

For the Carolina Gold BBQ Sauce: Mix spices, honey, mustard, ketchup and hot sauce in a bowl and cook for 15 minutes over medium heat. Cool to room temperature and reserve for use.

For Serving: Toast brioche buns. Add iceberg lettuce to the bottom of the bun and top with pork shoulder. Finish by topping the sandwich with extra Carolina Gold BBQ Sauce and bun.