Texas-Style Pulled Pork Sandwich with Spicy BBQ Sauce

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pulled pork slow-smoked over wood, shredded and piled high on a bun with tangy, spicy barbecue sauce for a classic Texas sandwich experience. This American-inspired sandwich and wrap recipe, ready in about 620 minutes, pairs pork shoulder (Boston butt), kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 600 min Serves 6 American cuisine 600 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

5 pounds pork shoulder (Boston butt)
2 tablespoons kosher salt
2 tablespoons black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
5 pieces hickory wood chunks
5 pieces mesquite wood chunks
1/4 cup yellow mustard
1 cup, spicy variety barbecue sauce
6 hamburger buns
1 cup sliced pickles

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: Trim excess fat from the 5-pound pork shoulder and rub 1/4 cup yellow mustard all over the meat to create a sticky base.
Step 2: Combine 2 tablespoons kosher salt, 2 tablespoons black pepper, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, and 1 teaspoon onion powder in a small bowl. Rub this spice mix evenly across the pork shoulder.
Step 3: Preheat your smoker to 225°F and add 5 pieces each of hickory and mesquite wood chunks to the firebox for deep smoke.
Step 4: Place the pork shoulder on the smoker rack and smoke for 8-10 hours until the internal temperature reaches 195°F, spritzing occasionally with apple juice to keep moist.
Step 5: Remove the pork and let it rest for 30 minutes, then shred the meat using two forks.
Step 6: Toss 1 cup spicy barbecue sauce with the shredded pork until well coated.
Step 7: Serve the pulled pork on 6 hamburger buns topped with 1 cup sliced pickles for a crunchy, tangy finish.