Get ready for the ultimate BBQ experience with our Pulled Pork Sandwiches, slow-smoked to perfection on a pellet grill and loaded with flavor! Picture this: tender, juicy pork, falling apart at the slightest touch, slathered in our rich and smoky. The sweetness of the Pineapple and the jalapeno spice create a mouthwatering glaze that pairs perfectly with the smoky goodness of the pork. Topped with crunchy coleslaw and tangy pickles, all piled high on a toasted brioche bun, these sandwiches are the kind of messy, flavor-packed bites you’ll want to savor all summer long. One bite, and you'll understand why these are the star of any BBQ! 

•  4-5 lb pork shoulder (pork butt or Boston butt)
• 2 tbsp olive oil
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp cumin
• 2 tsp black pepper
• 1 tsp cayenne pepper (optional)
• 1 tbsp brown sugar
• 1 tbsp salt
• ½ cup apple cider vinegar
• ½ cup apple juice
• 1 cup chicken or beef broth

• 8 soft brioche or hamburger buns
• Coleslaw (optional, but highly recommended for crunch and flavor contrast)
• Pickles (optional, for added tang)
• Pineapple Jalapeño BBQ Sauce

• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional, for heat)

• Preheat your pellet smoker to 225°F using hickory, apple, or cherry wood pellets for a nice balance of sweet and smoky flavor.

• In a small bowl, mix together the paprika, garlic powder, onion powder, cumin, black pepper, cayenne pepper (if using), brown sugar, and salt.
• Rub the pork shoulder with olive oil, then generously coat the entire surface of the pork with the spice rub, massaging it into the meat to ensure full coverage.

• Place the seasoned pork shoulder directly on the smoker grates, fat-side up.
• Close the lid and let it smoke for approximately 4-5 hours or until the internal temperature reaches 165°F.
• Every hour or so, spritz the pork with a mixture of apple juice and apple cider vinegar to keep it moist and enhance the flavor.

• Once the pork reaches 165°F, wrap it tightly in either butcher paper or aluminum foil to help it retain moisture and finish cooking.
• If using aluminum foil, you can pour 1 cup of chicken broth into the wrap for added moisture.
• Return the wrapped pork to the smoker and continue smoking until the internal temperature reaches 203°F, which may take another 3-4 hours.

• Once the pork has reached 203°F, remove it from the smoker and let it rest (still wrapped) for at least 30-45 minutes. This allows the juices to redistribute, making the meat more tender and easier to pull apart.

• After the resting period, unwrap the pork and transfer it to a large cutting board.
• Use two forks to pull the pork apart into shreds, discarding any large chunks of fat.
• If desired, mix some of the leftover juices from the smoker wrap back into the shredded pork to keep it moist and flavorful.

• Lightly toast the brioche or hamburger buns on the smoker or a grill for extra flavor and texture.
• Pile the shredded pork high on the bottom bun, and drizzle a generous amount of Pineapple Jalapeño BBQ Sauce over the top.
• Add a scoop of coleslaw and a few pickles (optional) for crunch and tang.
• Place the top bun over the sandwich and serve immediately.

• Serve with extra Pineapple Jalapeño BBQ Sauce on the side for dipping or drizzling.
• Pair with classic BBQ sides like baked beans, potato salad, or grilled corn on the cob.

These Pulled Pork Sandwiches cooked on a pellet smoker are tender, juicy, and bursting with smoky, sweet flavors. Perfect for your next BBQ or family gathering!