Smoked Pulled Pork Sandwich
pork butt (size varies based on need)
Pit Barrel® all purpose rub (or your favorite seasoning)
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
Pork Butt Wrap
Trim excess fat off of Pork Butt. Trim bottom fat cap down to a ¼ inch.
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.
Light Pit Barrel® according to lighting instructions. Add chunk of cherry wood or hickory wood for additional smoke flavor.
Hang or place pork butt on grate in Pit Barrel®.
Cook until bark has developed. Usually this is around an internal temp of 165°-175° range.
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®.
Cook until probe tender. Usually this is anywhere between 195°-208° degrees internal.
Let pork butt rest for at least 1 hour before shredding.
Shred pork butt and assemble sandwich.
Combine all ingredients and place in fridge for at least an hour.