Pulled Pork Sandwiches

Pulled Pork Sandwiches
★★★★ Rated 4 stars by 33 users



  • pork butt (size varies based on need)

  • mustard

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

  • brioche buns

  • dill pickles

  • favorite bbq sauce


  • 5 pats of butter (5 tablespoons)

  • 1/4 c light brown sugar

  • 1/4 c of honey


  • 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


  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.


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

  2. Enjoy!


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