Pulled Pork Sandwich

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Remove the pork butt from the refrigerator and let it temper for about 45 minutes before cooking.
   ▶ ≈1:05
2. 2
   Coat the pork butt evenly with the chili pepper and all-purpose seasoning slather, then finish with an even coat of Texas salt and pepper.
   ▶ ≈0:10
3. 3
   Place the seasoned pork butt in the smoker and cook low and slow at 225 degrees.
   ▶ ≈0:21
4. 4
   Rotate the pork at the one-hour and two-hour marks for even cooking.
   ▶ ≈0:32
5. 5
   Prepare the spritz by mixing water, Worcestershire sauce, soy sauce, and vinegar. Spray the pork regularly every hour and rotate after each spritz.
   ▶ ≈0:38
6. 6
   After three hours of cooking, increase the temperature to 250 degrees and continue cooking until the pork reaches the target internal temperature.
   ▶ ≈0:48
7. 7
   Pull the pork butt when it reaches an internal temperature of 205 degrees, wrap it, and let it rest for about an hour.
   ▶ ≈0:59
8. 8
   Shred the rested pork butt into fine pieces.
   ▶ ≈1:05
9. 9
   Shred the cabbage and carrot to prepare a crunchy coleslaw.
   ▶ ≈1:20
10. 10
    Prepare the sauce, incorporating homemade mesquite peking jelly or your preferred flavor.
    ▶ ≈1:29
11. 11
    Assemble the sandwich by placing the toasted bun as the base, followed by coleslaw, pulled pork, and sauce. Drizzle with hot sauce if desired.
    ▶ ≈1:38