Honey Habanero Pulled Pork Sandwiches
- BBQ Type: Smoker
- Fuel: Charcoal
- Cooking Time: 10 h to 12 h
- 10 to 12 portions
Ingredients
Pork
- Pork shoulder, 6 to 8 lbs
- 1 tbsp - El Yucateco Caribbean Habanero Sauce
- ⅓ cup - Honey
- Coleslaw (optional)
- Wood chunks for smoking, preferably oak and pecan
Rub
- 2 tbsp - Paprika
- 2 tbsp - Brown sugar
- 2 tsp - Garlic powder
- 3 tsp - Salt
- 1 tsp - Black pepper
Honey Habanero BBQ Sauce
- 1 cup - Ketchup
- ⅓ cup - Honey
- ¼ cup - Brown sugar
- ¾ cup - Water
- ¼ cup - White vinegar
- 1 tbsp - El Yucateco Caribbean Habanero Sauce
- 1 tsp - Onion powder
- ½ tsp - Salt
- ¼ tsp - Black pepper
Preparation
- Preheat your smoker to 225°F;
- Whisk 1/3 cup of honey with 1 tbsp of El Yucateco Caribbean Habanero Sauce then brush on all sides of the pork shoulder;
- Combine all Rub ingredients together then generously rub on all sides of the pork shoulder;
- Place the pork shoulder in your smoker and toss 5 to 6 wood chunks onto hot coals for smoking; Cook the pork shoulder until the internal temperature of the meat reaches 203°F on an instant read thermometer; Cooking time should be between 10 to 12 hours;
- While the pork shoulder is cooking, whisk all Honey Habanero BBQ Sauce ingredients in a saucepan and bring to a boil for 5 minutes;
- Once the pork shoulder have reached an internal temperature of 203°F, remove from the smoker and cover with aluminum foil for 30 minutes; Shred the pork with your hands using thick heat resistant rubber gloves or a pair of meat claws; Add the Honey Habanero BBQ Sauce and mix.
- Serve between grilled burger buns with coleslaw (optional); Enjoy!