Next level Pulled Pork Sandwich

[Daniele Faresin]

Hello guys,
here is the latest pork shoulder I smoked.
Rubbed with my mentor's barbecue rub. (SerialRub#19)
Bonless, Not brined, not injected, not marinated, Hickory wood smoked.

Cooked at 215°F and foiled at 160°F up to 198°F.
Pulled and combined with vinegar sauce and creamy coleslaw in a delicious sandwich.

Bye from Italy

 

[GGross]

BAM! that looks great

 

[Enrico Brandizzi]

Hi Daniele,
Great looking PP. I can't see any bark....any reason why?

 

[ChuckO]

Nicely done Daniele, very nicely done! Your SJS-Mini is getting it done real nice!

 

[Jose Suro]

That's some beautiful pork!!

 

[Brian Dahl]

Nice looking PP, Daniele!
I like your Popsicle skewers

 

[CLasko]

Looks incredible! Well done.

 

[Cliff Bartlett]

Great looking pulled pork, Daniele!! I was going to "like" your skewers, but Brian beat me to it. Nice job.

 

[russ olin]

Great looking pulled pork sammies.

 

[John Solak]

That is how a puled pork sandwich is suppose to look like!!!!

 

[John Wheeler]

That is a fine lookin sangawich! Well done

 

[Tony R]

I want 2 sandwiches please....
Nice job.

 

[Daniele Faresin]

Really thank you all guys.
A good pulled pork sandwich is really a special dish, even for people who have never tried it before.

@Enrico
The pieces of bark were on the bottom of the pan.

@ChuckO
Thank you, the SJS-MiniWSM is small but works well.
Thanks to this forum for the information you gave me to build it.

@ Brian Dahl
These little skewers are perfect for half sandwiches

 

[Wolgast]

Looks grand!

 

[Barb D]

That is one delicious looking sandwich great job.