The only rule of po' boys: make them good! This smoked pulled pork po boy is packed with smoky, tender meat and fresh toppings. Bring the flavors of slow-cooked BBQ together with the simplicity of a classic po boy!
Start by preparing your pork butt. Use Worcestershire sauce as a binder, coating the entire surface of the meat to help the seasoning stick. First, sprinkle the Q Lab Coffee Rub generously on all sides. Don't go heavy right away - the rub is very fine, so you have to build up the layers so it doesn't just fall off. Follow with Kosmos Q SPG Rub, patting the seasoning into the meat firmly—avoid rubbing to ensure the crust forms evenly.
Preheat your smoker to 275ºF (135ºC). Once heated, place the pork butt on the grates and let it smoke for about 6 hours. This low-and-slow method allows the meat to absorb the smoky flavor while breaking down into tender perfection. When the internal temperature reaches 165ºF (74ºC), pull the pork off the heat. Wrap it tightly in a double layer of aluminum foil with a drizzle of honey and another dusting of coffee rub. Crank the smoker up to 350ºF (175ºC) and continue cooking until the internal temperature hits 200ºF (93ºC). Let the meat rest for at least 30 minutes before shredding.
While the pork is resting, prep your bread and toppings. Use a fresh French bread loaf with a crisp crust and soft interior. Slice the bread open lengthwise, but don't cut all the way through — this helps hold everything together. Spread a thin layer of mayonnaise on both sides of the bread for that classic po boy richness.
Layer on shredded lettuce and thick slices of tomato. The fresh veggies provide a nice contrast to the smoky meat. Pile on the pulled pork generously, making sure every bite is packed with flavor. Sprinkle a little extra SPG rub over the top for a final kick of seasoning. Finish off your po boy with a drizzle of OP X-1 BBQ sauce.
Slice the sandwiches into portions and serve immediately. This smoked pulled pork po boy is perfect for weekend cookouts, game day spreads, or anytime you're craving comfort food with a little Southern flair.
Catch you on the next recipe!
Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.
Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.
These Beer-Battered Onion Rings take sweet onions and turn them into a crispy, golden-brown appetizer packed with flavor. Each onion ring gets lightly coated in seasoned flour, dipped into a cold beer batter, and fried until perfectly crunchy.
This Buffalo Chicken Dip takes tender shredded chicken, creamy cheese, and bold buffalo flavor and turns them into one seriously delicious appetizer. Mixed with ranch dressing, cheddar, Monterey Jack, and Kosmos Q Buffalo Wing Dust, everything comes together in one skillet and gets baked until hot, bubbly, and perfectly cheesy.
These Dirty Bird Coarse Fried Chicken Sandwiches with Hot Honey Pickle Sauce take crispy fried chicken thighs and turn them into seriously delicious sandwiches packed with flavor. The chicken is marinated in buttermilk, coated in a seasoned flour mixture with Kosmos Q Dirty Bird Coarse, and fried until golden brown and perfectly crispy.
Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo's BBQ, that's exactly what you'll have, every time.
