Presented by Samuel Adams & Pit Master Alex N Rad
The Pulled Pork Sandwich is a staple when it comes to BBQ. It is the ultimate comfort food and never fails to hit the spot, whether you’re starving or even if you just have the munchies. Pulled pork itself is a delight – a savory treat that is balanced perfectly in flavor, fattiness, moisture, and is filling without feeling too heavy. When paired with the richness of the BBQ sauce, the creaminess of the slaw, and a nice airy bun, this sandwich is deadly.
- 5-7lbs Boston Pork Butt
- 3 tbsp Salt
- 3 tbsp Pepper
- 1 cup Italian Seasoning
- 1 cup Basil
- 1 cup Oregano
- 1 cup Thyme
- 1 cup Wood Chips
- Garlic Butter, to taste
- Buttermilk Sandwich Bun
- 1 cup Creamy Coleslaw
- Smokey BBQ Sauce, to taste
- In a hotel pan, generously season the pork butt by rubbing salt, pepper, Italian seasoning, basil, oregano, thyme (and any other herbs deemed tasty) over the surface area of the meat.
- Marinate for 4-6 hours in the refrigerator.
- Set BBQ to 300°F, and place a cup of wood chips in with the charcoal. If using a gas BBQ, put wood chips in the smoker box.
- Turn the Pork so that the fat side is facing up, and the meat side is resting in the hotel pan. Place the hotel pan in the BBQ, and close the lid.
- Cook until internal temperature of meat reaches 195°F. You may need to add more coals and more wood chips depending on the size of the Pork Butt and the length of time it needs to cook.
- Once cooked, remove from grill and let sit for 30 mins before pulling apart. After 30 mins, begin to pull the pork apart. It should be soft enough that it requires very little strength and should be done by hand.
- Spread garlic butter over a toasted buttermilk sandwich bun. Put desired amount of pulled pork on the bottom bun (we recommend 4oz).
- Finish the sandwich with a generous helping of creamy coleslaw, followed by a healthy amount of smokey BBQ sauce.