Pulled Pork Sandwich with Homemade Barbeque Sauce

Can't Wait Till Summer!

Summer time will soon be upon us, and I decided why wait, right now is the perfect time to get to smoking!

I marinated my Boston butt roast overnight with my special spice blend, cooked up some good old homemade barbeque sauce, toasted my bun, and now, I am ready to go.

This is what you get, after 8 long hours in a smoker. Doesn't this just look delicious! I know you can't wait to dig in, but please let the meat rest before cutting, so we can keep all those good smokey juices in the meat where it belongs.

Please toast the bun with a little butter, believe me it makes a difference. After the meat rest, pull it with your hands, no knives here people, use those great tools, your hands, to pull chunks of meat and then toss it in the sauce and stack baby stack, as high as you want to go.

It's time, I don't have to even say it, but I will. Let's Eat!



Pulled Pork Sandwich with Homemade Bar B Que Sauce

Prep Time: 20 minutes
Cook Time 8 hours
Total Time: 8 hours
Servings 6-8

Ingredients:

For Smoked Pork

1 8-10 lb Boston butt roast
2 tbsp. creole seasonings
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. chili powder
2 tbsp. black pepper
2 tbsp. paprika
1 tbsp. mustard powder
1/2 c. brown sugar

Directions:

Mix all seasonings together. Rinse roast and pat dry, sprinkle half the seasonings on the roast. Marinate overnight if possible. Smoke roast at 220 degrees for 8 hours. Allow to cook and shred.


2 c. ketchup
1 c. water
1/4 c. apple cider vinegar
8 tbsp. brown sugar
1/2 tbsp. black pepper
1/2 tbsp. dry mustard
2 tsp. creole seasonings or seasoning salt
1 tsp. garlic powder
1 tsp. onion powder
1 tbsp. molasses
1/2 tbsp. lemon juice
1/2 tbsp. Worcestershire sauce

Mix well in a medium pot, bring to boil, reduce heat and simmer for about 15 minutes, stirring occasionally.

To Assemble Sandwich:

Toast bun with a little butter, pull pork with your hands or forks, toss in sauce and stack it!

Can't Wait Till Summer!

Summer time will soon be upon us, and I decided why wait, right now is the perfect time to get to smoking!

I marinated my Boston butt roast overnight with my special spice blend, cooked up some good old homemade barbeque sauce, toasted my bun, and now, I am ready to go.

This is what you get, after 8 long hours in a smoker. Doesn't this just look delicious! I know you can't wait to dig in, but please let the meat rest before cutting, so we can keep all those good smokey juices in the meat where it belongs.

Please toast the bun with a little butter, believe me it makes a difference. After the meat rest, pull it with your hands, no knives here people, use those great tools, your hands, to pull chunks of meat and then toss it in the sauce and stack baby stack, as high as you want to go.

It's time, I don't have to even say it, but I will. Let's Eat!



Pulled Pork Sandwich with Homemade Bar B Que Sauce

Prep Time: 20 minutes
Cook Time 8 hours
Total Time: 8 hours
Servings 6-8

Ingredients:

For Smoked Pork

1 8-10 lb Boston butt roast
2 tbsp. creole seasonings
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. chili powder
2 tbsp. black pepper
2 tbsp. paprika
1 tbsp. mustard powder
1/2 c. brown sugar

Directions:

Mix all seasonings together. Rinse roast and pat dry, sprinkle half the seasonings on the roast. Marinate overnight if possible. Smoke roast at 220 degrees for 8 hours. Allow to cook and shred.


2 c. ketchup
1 c. water
1/4 c. apple cider vinegar
8 tbsp. brown sugar
1/2 tbsp. black pepper
1/2 tbsp. dry mustard
2 tsp. creole seasonings or seasoning salt
1 tsp. garlic powder
1 tsp. onion powder
1 tbsp. molasses
1/2 tbsp. lemon juice
1/2 tbsp. Worcestershire sauce

Mix well in a medium pot, bring to boil, reduce heat and simmer for about 15 minutes, stirring occasionally.

To Assemble Sandwich:

Toast bun with a little butter, pull pork with your hands or forks, toss in sauce and stack it!