Classic BBQ Pulled Pork Sandwiches

Preheat your smoker or prepare your grill for indirect cooking at 225°F. Pat the pork shoulder dry with paper towels, then coat it lightly with yellow mustard. In a small bowl, combine the brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, chili powder, and cayenne. Rub the seasoning evenly over the pork.

Place the pork on the smoker grate or the indirect heat side of the grill. Cook for about 6–8 hours, maintaining a temperature of 225–250°F, until the internal temperature reaches 200–205°F and the meat is fork-tender. If desired, wrap the pork in foil or butcher paper once it reaches about 165°F to help retain moisture

Remove the pork from the smoker and let it rest for 20–30 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding excess fat. Toss the shredded pork with the BBQ sauce until evenly coated and juicy.

Lightly toast the buns on the grill for 1–2 minutes. Pile generous portions of pulled pork onto the bottom buns. Top with creamy coleslaw, pickle slices if using, and an extra drizzle of BBQ sauce. Add the top buns and serve immediately.