Entree: United States – Missouri – BBQ Pork Sandwich

Serving Size: 6

Approximate Time

Prep 30 min

Cook 9 hrs

Additional 45 min

Total 10 hrs

Ingredients

- 1 bone-in pork shoulder (Boston butt), approx. 5 lb (2.25 kg) raw
- 2 tbsp (30 ml) yellow mustard (as binder)
- 2 tbsp (30 ml) kosher salt
- 2 tbsp (30 ml) packed dark brown sugar
- 1 tbsp (15 ml) smoked paprika
- 1 tbsp (15 ml) freshly ground black pepper
- 1 tsp (5 ml) garlic powder
- 1 tsp (5 ml) onion powder
- 1 tsp (5 ml) chili powder
- 1/2 tsp (2.5 ml) cayenne pepper (optional)
- Hickory or applewood chunks/chips for smoking (as needed)
- 1 cup (240 ml) apple juice or apple cider (for spritzing)
- 1 1/2 cups (360 ml) ketchup
- 1/4 cup (60 ml) apple cider vinegar
- 1/3 cup (80 g) dark brown sugar, packed
- 2 tbsp (30 ml) molasses
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) yellow mustard (sauce)
- 1 tsp (5 ml) smoked paprika (sauce)
- 1/2 tsp (2.5 ml) ground black pepper (sauce)
- 1/2 tsp (2.5 ml) garlic powder (sauce)
- Pinch cayenne (sauce)
- 6 soft hamburger buns or kaiser rolls
- 2 tbsp (30 g) unsalted butter (for toasting buns)
- 6–8 dill pickle slices (or 3/4 to 1 cup / 180–240 g sliced pickles)
- 1 small red onion, thinly sliced, approx. 6 oz (170 g)
- Salt and pepper to taste
- Optional: 2 cups (200 g) prepared coleslaw (for serving)

Instructions

Short Description:
Smoked pulled pork rubbed and slow-cooked, tossed with a sweet-tangy Kansas City–style barbecue sauce, served on toasted buns with dill pickles and thinly sliced onions for a classic Missouri BBQ pork sandwich.

Regional Notes:
This Missouri (Midwestern) variation uses low-and-slow smoked pork shoulder and a thick, sweet-tangy Kansas City–style sauce (tomato-based with molasses/brown sugar). It is finished simply with dill pickles and raw onions rather than heavy slaws or vinegary sauces found in some neighboring regions.

1. Trim excess hard fat from the pork shoulder but leave a thin fat cap. Pat dry. Rub the entire shoulder with yellow mustard, then evenly coat with the salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, chili powder, and cayenne (if using). Refrigerate uncovered for 1–4 hours or overnight for deeper flavor.
2. Prepare smoker and wood: preheat smoker to 225–250°F (107–121°C). Add hickory or applewood chunks/chips per your smoker's instructions. Place a drip pan under the grate and keep apple juice on hand for spritzing.
3. Smoke the pork: place the shoulder fat-side up on the smoker grate. Insert a probe thermometer into the thickest part, avoiding bone. Smoke until the internal temperature reaches about 160–165°F (71–74°C), spritzing with apple juice every hour after the first 2 hours to keep the surface moist (roughly 4–6 hours).
4. Wrap and finish: when the pork hits the 160–165°F (71–74°C) plateau and is developing a dark bark, wrap tightly in heavy-duty foil or butcher paper with 1/4 cup (60 ml) apple juice added inside, then return to the smoker. Continue until internal temperature reaches 195–205°F (90–96°C) and the meat is probe-tender (another 2–4 hours).
5. (Oven alternate) If you do not have a smoker: preheat oven to 300°F (150°C). Place the rubbed shoulder in a large Dutch oven with 1 cup (240 ml) apple juice, cover tightly, and roast until probe-tender at 195–205°F (90–96°C), about 5–7 hours, basting occasionally.
6. Rest and shred: remove wrapped pork and let rest, covered, for 30–45 minutes. Unwrap, discard excess fat and bone, and shred the meat with two forks or meat claws. Skim out large pieces of fat as you shred.
7. Make the Kansas City–style sauce: while the pork rests or earlier, combine ketchup, apple cider vinegar, dark brown sugar, molasses, Worcestershire sauce, yellow mustard, smoked paprika, black pepper, garlic powder, and a pinch of cayenne in a saucepan. Simmer over medium-low heat, stirring, until slightly thickened, about 10–15 minutes. Taste and adjust sweetness or acidity.
8. Combine pork and sauce: transfer shredded pork to a large bowl or pan and stir in 1 to 1 1/2 cups (240–360 ml) of the sauce (use more or less to taste). Keep some sauce on the side for serving.
9. Toast buns and prepare toppings: melt butter in a skillet or on a griddle over medium heat and toast buns cut-side down until golden, about 1–2 minutes. Arrange dill pickle slices and thinly sliced red onion for assembly.
10. Assemble sandwiches: pile sauced pulled pork on each bottom bun, top with 1–2 pickle slices and a few rings of raw red onion (or a spoonful of coleslaw if using), then place top bun. Serve hot with extra sauce on the side.