Spicy Nashville Hot Pulled Pork Sandwiches
This one’s got heat, soul, and plenty of attitude. Inspired by Nashville's iconic hot chicken, this pulled pork version leans into that fiery flavor but keeps it balanced with smoky hickory and rich juices. We developed this recipe to honor the deep burn of cayenne-forward spice blends while embracing the slow-smoked tenderness of pork shoulder. Finished with tangy pickles and sharp red onions on a fluffy white hamburger bun, it’s got that honky-tonk punch and backyard comfort in one bite. Whether you’re feeding a crowd or chasing that craveable heat, this sandwich brings the fire without losing the barbecue heart that makes it special.
Spicy Nashville Hot Pulled Pork Sandwiches with Pickles and Raw Red Onion
Glenn Connaughton
12
30 minutes
12 hours
510
American
Main Dish
Nashville heat meets pitmaster precision in these pulled pork sandwiches that pack serious flavor. Injected with spicy broth, rubbed down with Revolution Barbecue Nashville Hot Chicken Rub, and smoked low and slow over hickory, this pork shoulder delivers juicy, tender meat with a bold, peppery crust. The honey-butter braise deepens the richness, while a finishing toss in the reserved juices brings it all together. Served piled high on a soft white hamburger bun and topped with sliced pickles and crisp raw red onions, each bite hits with heat, smoke, and just enough tang to keep you coming back for more.
Ingredients
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- 1 8-pound bone-in pork shoulder
- 3 tablespoons yellow mustard
- 1/4 cup Revolution Barbecue Nashville Hot Chicken Rub
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- 1 cup low sodium chicken broth
- 3 tablespoons Revolution Barbecue Nashville Hot Chicken Rub
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- 1 cup low sodium chicken broth
- 1/2 cup apple cider vinegar
- 4 tablespoons Revolution Barbecue Nashville Hot Chicken Rub
- 2 tablespoons honey
- 4 tablespoons unsalted butter
Pitmaster Note: Crush the rub for the injection and spritz in a spice grinder or mortar and pestle to avoid clogging injectors or spray nozzles.
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- 6 large white hamburger buns
- 1 1/2 cups sliced pickles
- 1 cup thinly sliced raw red onions
Directions
- Inject the Shoulder: The night before cooking, whisk together the injection ingredients. Inject the pork shoulder in a 1½-inch grid pattern across the surface. Wrap tightly in food-safe plastic wrap and refrigerate overnight.
- Prepare the Pork Shoulder: Remove the pork from the fridge. Rub the entire surface with yellow mustard, then coat generously with 1/4 cup of Revolution Barbecue Nashville Hot Chicken Rub. Press it into the surface and let sit at room temperature while the smoker preheats.
- Preheat the Smoker: Set your smoker to 250°F and load it with hickory wood for classic barbecue flavor.
- Smoke and Spritz: Place the pork shoulder fat side up directly on the smoker grates. Combine the spritz ingredients in a spray bottle or compression sprayer. Smoke for 5 hours, spritzing every hour, until the bark is set and the internal temperature reaches 165°F.
- Braise the Pork: Transfer the pork to a half sheet pan. Add any remaining spritz, along with the butter and honey. Double wrap the pan tightly in heavy-duty foil, sealing all edges.
- Finish Cooking: Return to the smoker and continue cooking until the internal temperature reaches 203°F, about 3 to 4 more hours.
- Rest and Shred: Remove from the smoker and let rest, still wrapped, for 1 hour. Unwrap, transfer the pork to a cutting board, and strain the juices into a fat separator.
- Add Juices Back: Shred the pork, removing any large fat pieces. Pour the defatted juices over the pork and toss to coat. Add more Nashville Hot Chicken Rub to taste for extra heat.
- Assemble Sandwiches: Pile the pork high on white hamburger buns, top with sliced pickles and red onions, and serve hot.
