Monday, March 4, 2013

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


For Smoked Pork

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

For the Sauce:

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


To prepare barbeque sauce, mix all ingredients well in a medium pot, bring to boil, reduce heat and simmer for about 15 minutes, stirring occasionally.

To prepare roast, 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.

Assemble Sandwich by toasting bun with a little butter, pull pork with your hands or forks, toss in sauce and stack it!


  1. G'day One word....YUM!
    Cheers! Joanne
    What's On The List
    Friday Foodie Friends too!

  2. Wow...that looks absolutely amazing!!! I love barbecue:)

  3. That looks really good. Thank you for sharing!

  4. This looks amazing! Thank you for linking up with Foodie Friends Friday! I chose this recipe as my Host Favorite. It will be featured on Daily Dish Magazine tomorrow!

  5. This looks delicious!!! I love anything creole! Yum! Thank you for sharing with Foodie Friends Friday!! Zannie @


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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