| Mesquite Pulled Pork Sandwiches |
Recipe type: Main Dish
Author:
Prep time: 30 mins
Cook time: 8 hours
Total time: 8 hours 30 mins
Serves: 12
Ingredients
- 5lb of fresh pork butt
- 4 oz of Renee’s Desert Rub
- 12 Classic Mini Baguettes or 4 large French Baguettes (sliced in to three pieces)
- 1 bottle of your favorite Becta Sister’s Barbecue Sauces:
- Bourbon Mustard
- Red Pepper Peach Chardonnay
- Roasted Garlic and Ale
- Chipotle & Balsamic
Instructions
- Take and rub QCOM Tuscan Estate EVOO over the entire pork butt then sprinkle the Renee’s rub over entire surface of the meat.
- Gently pat the rub once applied to ensure that there is even coverage.
- Place pork into a smoker (can be gas or charcoal) for about eight hours turning about every one and a half to two hours to evenly cook.
- Using two forks pull apart the pork until completely separated.
- Take a mini baguette (or one of the sliced pieces) and toast it to a golden brown, then place 4 oz. of pulled pork onto toasted baguette and drizzle with one to two ounces of your favorite Becta Sister’s barbecue sauce.
- Serve with grilled corn or coleslaw
Serving size: 12
Notes
Pair with your favorite Chianti or Sangiovese