Whiskey Maple Pulled Pork 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.