Savor a true barbecue sandwich classic featuring tender pork shoulder, mesquite smoked low and slow for hours until it reaches peak juiciness. Hand-chopped to preserve its rich flavor and crispy bark edges, the meat is piled high on top of crisp, tart pickles that cut through the richness of every bite, and drizzled with delicious sweet and tangy barbecue sauce.
This is the ultimate comfort meal, with everything nestled inside a soft, golden bun that holds all the smoky goodness together. It is a hearty, time-honored favorite built to satisfy your deepest barbecue cravings.
“Carolina-Style” Sweet & Savory Rub:
1/2 cup brown sugar – creates the sweet, crunch bark
1/4 cup smoked paprika -gives the pork its classic reddish-bronze color
2 tablespoons coarse kosher salt – penetrates deep into the meat to keep it juicy
2 tablespoons coarse black pepper – adds a nice bite and helps form bark texture
1 tablespoon garlic powder – adds essential savory, umami depth
1 tablespoon onion powder – compliments the garlic and rounds out the flavor
1 teaspoon cayenne pepper – just enough for a subtle back-of-the-throat warmth
Pat it dry: Wipe down the pork shoulder with a paper towel first. If the surface is swimming in moisture, the rub will just wash off.
Use a binder: Slather on a thin layer of plain yellow mustard before putting the rub on. It won’t taste like mustard when it’s done cooking, but it keeps the spices glued to the meat.
Be generous: A pork shoulder is a massive, dense piece of meat. You cannot over-season the outside. Shake the rub on heavily until you can’t see the meat underneath.
