YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Our friend Dylan shared his recipe for some awesome Yoder Pulled Pork Sandwiches off his YS640S pellet smoker, saying, “Pulled pork is always a staple at a gathering, or even just for a dinner that can be super versatile, cheap, and holds well in the fridge or freezer for future use. It’s one of my favorite things to cook for these reasons and it should be yours too! It’s very forgiving if you are just learning bbq and can help you with fire management, trying new rubs, or even seasoning a new smoker. Now if you do this in an oven it’s as easy as letting it sit for a couple of hours and it’s still bound to be good and just as easy!!!” Yes sir!
—
Recipe by @dylank_official on Instagram
Video tutorial here: https://www.instagram.com/dylank_official
INGREDIENTS
- pork shoulder
- kosher course salt
- butter
- apple cider vinegar
- potato bun
- mayo
- bbq sauce
- cole slaw or pickled red onion
- 1/2 cup brown sugar
- 2 tbsp cumin
- 4 tbsp paprika
- 1 tbsp chili powder
- 2 tbsp garlic
- 4 tbsp fresh cracked pepper
- 1 tsp cayenne
INSTRUCTIONS
Pulled Pork
- Set Smoker/Oven to 250F
- Make my easy seasoning blend or use your favorite! (Don’t add dried herbs to this blend as when you start to cook higher heats or longer they start to burn and cause a bitter taste)
- Season pork butt or shoulder (pernil) with kosher coarse salt
- Season with my spice blend (or any blend you want!)
- If using a smoker, place the pork, bone side towards the fire box, in the oven it doesn’t matter!
- After about 4-5 hours, remove the pork when it hits 175F and place in a pan with butter and apple cider vinegar (some people also add a beer)
- Add some more butter on top and sprinkle on some more of the rub and cover
- Raise the heat to 350F and allow the pork to come up to about 204F (this is up to you, I cook mine by feel, if it is starting to come off the bone and you think it needs more time, then give it some more time! If it’s ready before that temp, then take it off!!)
- Take it out and let the pork rest for AT LEAST an hour, I did 3 because I had the time and the longer you let it rest, the juicer, more tender it will be
- Pull that pork!!
Sandwich
- Grab yourself a nice potato bun and toast it
- Place some Mayo
- Add your pork
- Top with some BBQ Sauce (I prefer Pardi Batch brand)
- Add some coleslaw or some pickled red onions and top it with your top bun!
- ENJOY!!!
Our friend Dylan shared his recipe for some awesome Yoder Pulled Pork Sandwiches off his YS640S pellet smoker, saying, “Pulled pork is always a staple at a gathering, or even just for a dinner that can be super versatile, cheap, and holds well in the fridge or freezer for future use. It’s one of my favorite things to cook for these reasons and it should be yours too! It’s very forgiving if you are just learning bbq and can help you with fire management, trying new rubs, or even seasoning a new smoker. Now if you do this in an oven it’s as easy as letting it sit for a couple of hours and it’s still bound to be good and just as easy!!!” Yes sir!
—
Recipe by @dylank_official on Instagram
Video tutorial here: https://www.instagram.com/dylank_official
INGREDIENTS
- pork shoulder
- kosher course salt
- butter
- apple cider vinegar
- potato bun
- mayo
- bbq sauce
- cole slaw or pickled red onion
- 1/2 cup brown sugar
- 2 tbsp cumin
- 4 tbsp paprika
- 1 tbsp chili powder
- 2 tbsp garlic
- 4 tbsp fresh cracked pepper
- 1 tsp cayenne
INSTRUCTIONS
Pulled Pork
- Set Smoker/Oven to 250F
- Make my easy seasoning blend or use your favorite! (Don’t add dried herbs to this blend as when you start to cook higher heats or longer they start to burn and cause a bitter taste)
- Season pork butt or shoulder (pernil) with kosher coarse salt
- Season with my spice blend (or any blend you want!)
- If using a smoker, place the pork, bone side towards the fire box, in the oven it doesn’t matter!
- After about 4-5 hours, remove the pork when it hits 175F and place in a pan with butter and apple cider vinegar (some people also add a beer)
- Add some more butter on top and sprinkle on some more of the rub and cover
- Raise the heat to 350F and allow the pork to come up to about 204F (this is up to you, I cook mine by feel, if it is starting to come off the bone and you think it needs more time, then give it some more time! If it’s ready before that temp, then take it off!!)
- Take it out and let the pork rest for AT LEAST an hour, I did 3 because I had the time and the longer you let it rest, the juicer, more tender it will be
- Pull that pork!!
Sandwich
- Grab yourself a nice potato bun and toast it
- Place some Mayo
- Add your pork
- Top with some BBQ Sauce (I prefer Pardi Batch brand)
- Add some coleslaw or some pickled red onions and top it with your top bun!
- ENJOY!!!
