Ingredients
- •6–8 lb pork shoulder
- •¼ cup brown sugar
- •3 tbsp paprika
- •2 tbsp chili powder
- •2 tbsp black pepper
- •2 tbsp kosher salt
- •1 tbsp garlic powder
- •1 tbsp onion powder
- •1 tsp cayenne
- •Wood chunks (hickory)
- •2 cups thick KC-style BBQ sauce
- •Hamburger buns
- •For serving: coleslaw, baked beans, fries
Instructions
1
Mix brown sugar, paprika, chili powder, pepper, salt, garlic, onion, and cayenne
2
Rub pork heavily with sweet rub
3
Refrigerate 4–12 h
4
Vacuum seal (cut to fit if needed)
5
Sous vide at 160°F (71°C) for 20 h
6
Remove and pat dry
7
Prepare smoker for 225°–250°F with hickory
8
Smoke pork for 3–4 h until dark bark forms
9
Internal temp 195°–203°F
10
Rest wrapped 30 min
11
Shred pork
12
Warm BBQ sauce
13
Toss pork with half the sauce
14
Pile high on buns
15
Serve with extra sauce, coleslaw, beans, and fries
Notes
- •KC-style is sweet and thick
- •Brown sugar in rub adds caramelization
- •This is classic Kansas City BBQ
- •Kids love this version
Nutrition information
Calories
480 cal
Protein
36g
Fat
26g
Carbs
24g
Tags
kansas citybbqsweetthick sauceclassic