Boneless Rib Sandwich
Directions
- 1Butterfly the pork shoulder by cutting it in half lengthwise, creating two slabs.
- 2Season both sides of the butterflied pork shoulder slabs generously with 1/4 cup of Duce's Wild Original Rub.
- 3Smoke at 250°F for 2 hours.
- 4Remove pork slabs from smoker, place on aluminum foil, and evenly distribute melted butter, brown sugar, honey, and apple juice over them.
- 5Sprinkle an additional 1/4 cup of Duce's Wild Original Rub over the slabs, then tightly wrap in foil.
- 6Return the foil-wrapped pork slabs to the smoker and smoke for an additional hour at 250°F.
- 7Remove the pork slabs from the foil, place them back on the smoker, and brush with Duce's Wild Competition Sauce.
- 8Smoke for another 15 minutes to set the sauce.
- 9Cut the French bread lengthwise and place the sauced pork slabs onto the bottom half of the bread.
- 10Top with sliced pickles and onions, and close the sandwich with the top half of the bread.
- 11Cut the sandwich into desired sections and serve warm with extra sauce.
Ingredients
- 1 whole pork shoulder
- 0.5 cup Duce's Wild Original Rub
- 0.25 cup butter
- 0.25 cup brown sugar
- 0.25 cup honey
- 0.25 cup apple juice
- 1 cup Duce's Wild Competition Sauce
- 1 loaf French bread
- 1 pickles
- 1 large white onion
Equipment
knifecutting boardsmokeraluminum foil