Pulled Pork Sandwiches

INGREDIENTS

• pork butt (size varies based on need)

• mustard

• Pit Barrel^® all purpose rub (or your favorite seasoning)

• brioche buns

• dill pickles

• favorite bbq sauce

PORK BUTT WRAP

• 5 pats of butter (5 tablespoons)

• 1/4 c light brown sugar

• 1/4 c of honey

COLESLAW

• 1 16 oz bag of coleslaw mix

• 1/2 c mayo

• 2 tbsp apple cider vinegar

• 2 tbsp white sugar

• ½ tsp salt

• ½ tsp black pepper

• ¼ tsp ground celery seed

DIRECTIONS

1. Trim excess fat off of Pork Butt. Trim bottom fat cap down to a ¼ inch.

2. Rub Pork Butt all over with mustard. Sprinkle liberally with Pit Barrel^® All-Purpose Rub. Pat rub in. Allow the meat to sweat for 30 minutes to 1 hour.

3. Light Pit Barrel^® according to lighting instructions. Add chunk of cherry wood or hickory wood for additional smoke flavor.

4. Hang or place pork butt on grate in Pit Barrel^®.

5. Cook until bark has developed. Usually this is around an internal temp of 165°-175° range.

6. Pull off Pit Barrel^®, wrap in two layers of foil, add butter, honey and brown sugar. Wrap pork butt securely and place back in Pit Barrel^®.

7. Cook until probe tender. Usually this is anywhere between 195°-208° degrees internal.

8. Let pork butt rest for at least 1 hour before shredding.

9. Shred pork butt and assemble sandwich.

COLESLAW

1. Combine all ingredients and place in fridge for at least an hour.

2. Enjoy!

RECIPE VIDEO