Smoked Pulled Pork Sandwich
Rated 3.4 stars by 71 users
Ingredients
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pork butt (size varies based on need)
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mustard
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Pit BarrelÂź all purpose rub (or your favorite seasoning)
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brioche buns
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dill pickles
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favorite bbq sauce
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5 pats of butter (5 tablespoons)
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1/4 c light brown sugar
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1/4 c of honey
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1 16 oz bag of coleslaw mix
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1/2 c mayo
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2 tbsp apple cider vinegar
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2 tbsp white sugar
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œ tsp salt
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œ tsp black pepper
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Πtsp ground celery seed
Pork Butt Wrap
Coleslaw
Directions
Trim excess fat off of Pork Butt. Trim bottom fat cap down to a Πinch.
Rub Pork Butt all over with mustard. Sprinkle liberally with Pit BarrelÂź All-Purpose Rub. Pat rub in. Allow the meat to sweat for 30 minutes to 1 hour.
Light Pit BarrelÂź 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 BarrelÂź.
Cook until bark has developed. Usually this is around an internal temp of 165°-175° range.
Pull off Pit BarrelÂź, wrap in two layers of foil, add butter, honey and brown sugar. Wrap pork butt securely and place back in Pit BarrelÂź.
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.
Coleslaw
Combine all ingredients and place in fridge for at least an hour.
Enjoy!