Barbecue Pulled Pork Sandwich

3 hoursServes 62 reviews
Barbecue Pulled Pork Sandwich

Ingredients

  • Salt and pepper
  • 3 lbs. trimmed boneless Boston pork butt or blade roast
  • 2 tbsp. vegetable oil
  • 1 bottle Stonewall Kitchen Roasted Peach Whiskey Sauce
  • 6 sandwich buns
  • Cole slaw, optional

Directions

Rub salt and pepper over Boston pork butt or blade roast. Heat vegetable oil over medium-high heat in a heavy oven-proof cooking pot with a lid. Brown the roast on all sides.

Cover pot and roast in a preheated 325 degree F. oven for 2 1/2-3 hours until the pork can be pulled apart with a fork. Shred the pork, removing excess fat, and toss with Roasted Peach Whiskey Sauce.

Serve warm on a sandwich bun. Top with coleslaw (optional).