Our BBQ Sandwich Little Big Meal is packed with the rich flavor of a day’s worth of cooking, without all the effort. Choose between: Whiskey Maple Pulled Pork or Honey Sweet BBQ Pulled Chicken. Both are equally delicious!
CHOOSE ONE: 2 lb Boneless Chicken Thighs or 2 lb Boneless Boston Butt
CHOOSE ONE: 16 oz Rufus Teague BBQ Sauce (All Varieties)
CHOOSE ONE: 1 lb Coleslaw or Baked Potato Salad
CHOOSE ONE: 4 ct White or Bi-Color Corn
CHOOSE ONE: 12 ct Mini Cupcakes (All Varieties)
GET ONE: 4 ct Brioche Buns
Our Favorite Way To Serve It Up
This week, we’re cooking up classic BBQ Sandwiches. This recipe features a mouthwatering blend of tender pork and a savory whiskey maple sauce. Using a dutch oven deepens the flavors—without any extra work on your part—while fresh coleslaw from our deli adds sweetness and crunch. Scroll down for instructions on how to prepare this delicious dish at home.
If you prefer BBQ chicken, try our Honey Sweet BBQ Pulled Chicken Sandwich.
- 2 lb Boneless Boston Butt
- 2 tbsp extra virgin olive oil*
- 1 bottle Rufus Teague Whiskey Maple BBQ Sauce, divided
- 4 Brioche Buns
- 1 lb coleslaw (from our deli)
Preheat the oven to 325ºF.
Heat a 5-quart Dutch oven over medium heat, add the oil and heat about 3 minutes. Sear the pork on both sides, about 5 minutes per side until golden brown. Add ½ c sauce and bring mixture to a simmer over medium heat. Cover and transfer to the oven. Cook for 4 hours, or until pork pulls apart with a fork.
Once cool enough to handle, shred pork with 2 forks and add additional sauce to taste. Portion BBQ on buns. Top with coleslaw and serve.
Alternatively, you can do this in a slow cooker. Add pork and cover with ½ c sauce. Put lid on slow cooker and cook on high for 4 hours.