Smoked Pork Sandwich with Nectarine BBQ Sauce

I am a big fan of smoking meat, and this is the season to do just that. Recently I had my mind set on smoking a pork shoulder, as that, and brisket, are typically my favorite types of meat to smoke. My way of smoking a shoulder is completely rubbing it with standard yellow mustard and generously applying my homemade spice rub on it. After I have rubbed the pork shoulder completely with a great coating of the rub, I let it sit covered, overnight in the refrigerator. Depending on the size of your shoulder, it will take anywhere from 6 hours or longer to get a nice, tender shoulder.

Smoked Pork Sandwich with BBQ Sauce Recipe


  • 6 lb pork shoulder
  • Yellow Mustard
  • Your Favorite Spice Rub
  • Hickory Chips, soaked in water for at least one hour
  • Charcoal
  • Smoker
  • 1 cup ketchup
  • 1/4 cup water
  • 1/4 cup white vinegar
  • 1/4 cup brown sugar
  • 3 tbsp olive oil
  • 1 small onion, diced
  • 2 tbsp paprika
  • 1 tbsp chili powder
  • 4 cloves of garlic, minced
  • 1 tsp cayenne pepper
  • 1 large nectarine, peeled, and diced

Hours before, or if you have time, the night before, rub your pork shoulder with the mustard, then add the spice rub. Make sure you have a nice even coating on the pork shoulder. Cover with plastic wrap and place in the refrigerator.

When you are ready to begin smoking the pork, remove it from the refrigerator and let it come to room temperature. During this time, light your coals and bringing them to a medium heat. If you have a water pan for your smoker, fill it up, placing it in the middle of your smoker.

Add your pork shoulder to the grill, cover, and let this go, low and slow for 6 hours or longer. I prefer to go about 8 hours on low. During the cooking process, add some smoke chips along the way; I typically do a handful every two hours, placing them on the coals, covering, and letting it smoke.

You can make the sauce now as well. Heat up the olive oil in a large sauce pan. Add in the onions and garlic, and saute until nice and tender. Add in the remaining ingredients, bringing to a boil, then reduce heat to low, cover, and let this cook for about 20 minutes. Blend down the mixture into a nice, smooth sauce.

When the pork is finished, carefully remove it from the smoker and place on a large cutting board. The pork should literally fall apart. You should get a nice color from the smoke rings, and a nice bark, or crust. Chop it down, pack it onto your sandwich buns, or heck for that matter, tacos, and spoon on the sauce.

Trust me on the nectarine barbecue sauce, it rocks.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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