Barbecue Pulled Pork Sandwich

3 hoursServes 6

2 reviews

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).

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Recipe Ratings and Reviews

Taste was really good.. it's different than our usual strong BBQ flavor- this was more mild with a hint of sweet. Easy!

So easy and delicious! Great for weekend party or barbeque. Love the sauce.