Pulled Pork Sandwiches

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

 

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

Previous Article Next Article

Wholesale Enquires

Contact Us Today!

Same Day Shipping

On orders placed before 1pm

Backed By Warranty

12 Months On All Products