Pittsburgh Style Smoked Pork Sandwich Recipe

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This Pittsburgh Style Smoked Pork Sandwich is an homage to a restaurant in our Pennsylvania hometown called Haywood’s where they make giant sandwiches each with the Steel City toppings of coleslaw and french fries. And we live in the South now, so smoked pork and BBQ sauce were the obvious crossover ingredients.

PREP TIME

30 mins

COOK TIME

4 hrs 20 mins

SERVINGS

4-6

Ingredients

  • ~3 lb Boneless Pork Rib Roast (or pork roast cut of your choice)
  • BBQ rub of choice
  • Boule bread, sliced in half for a sandwich
  • Mayonnaise
  • Pickle slices
  • BBQ sauce of choice

  • Cheddar
  • Fresh cut fries
  • Coleslaw

Pittsburgh Style Smoked Pork Sandwich held by two hands over a wooden cutting board

COOKING INSTRUCTIONS:
Pittsburgh Style Smoked Pork Sandwich

  1. Liberally coat pork butt with mustard then rub. Tightly wrap pork in plastic wrap and allow to sit in refrigerator overnight.
  2. Remove pork from refrigerator and let come to room temperature for 45 mins to 1 hour.
  3. Preheat grill to 225ºF. For a two-burner model, only light one burner and keep it on lowest setting. Larger models might require more flame from the single burner.
  4. Using grill gloves, remove grate above lit burner and add in Char-Broil wood chips tray. Load tray generously with wood chips of choice. Return grate to grill.
  5. Unwrap pork and smoke for about 2-2.5 hours or until internal temp reaches ~160ºF. You’ll notice the temp starting to stall around this range.
  6. Remove pork from smoker and tightly wrap in foil. Before closing foil, we like to add some juice of 1 orange and a shot or two of Bourbon.
  7. Return pork to smoker and cook until internal temp reaches 203º. Continue to cook past this point for another ~2 hours, or until pork is tender enough to break apart with hands.
  8. Remove pork from smoker. Let it rest for 15-20 minutes. Shred then set aside.
  9. To build sandwich: Remove some of inside of top bread slice in order to make room for toppings. Slather both sides of bread with mayonnaise. Top bread heel with pickle slices, shredded pork, cheddar slices (use torch to melt), fresh cut fries, then coleslaw. The amount of toppings you put on your sandwich will depend on the size of boule bread you get (as well as your taste preferences). Slice sandwich to serve. Enjoy!

PAIRINGS:
Pittsburgh Style Smoked Pork Sandwich

Zinfandel

American Porter

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