Category
Meat
Servings
8
Prep Time
15 minutes
Cook Time
360 minutes
Calories
450
This homemade pulled pork sandwich will be your new favorite. With a mango habanero sauce and quick homemade pickles, you're in for a win!
Brian Robertson @sizzlin_seacow
Ingredients
1 bone-in pork butt
12 Hawaiian rolls
Reva Foods Mango Habenero Sauce
6-8 mini cucumbers, sliced
2 sliced jalapeños
1 sliced habanero
2 cups of white vinegar
2 tbsp. coconut sugar
2 tablespoons salt (I used garlic salt because why wouldn’t I)
4 cloves of garlic
3 tbsp Ball Canning mixed pickling spice
Quick Spicy Pickles
Directions
Light Pit Barrel® according to instructions.
Rub pork butt generously with All-Purpose Pit Rub.
Cook pork butt until the internal temperature gets to around 165°.
Pack cucumbers into a jar (regular and wide-mouth Mason-type, threaded, home-canning jars with self-sealing lids are the best choice) with jalapeños, habanero, garlic, and pickling spice.
In a small saucepan add vinegar, sugar, and salt. Bring to a low boil and cook until sugar dissolves.
Pour brine into each jar until cucumbers are covered. Cool, cover and store in the refrigerator. Pickles will be ready in 1-2 hours.
Wrap pork butt with foil and cook until the internal temperature reaches 200-205°.
Place the pulled pork on Hawaiian rolls and top with spicy pickles and your favorite bbq sauce.
Recipe Note
Desired Temp: 200º