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Barbecue Pulled Pork Sandwich

Barbecue Pulled Pork Sandwich

Main ingredient

Pulled Pork

Cook time

3 hours

Serving size



  • Salt and Pepper
  • 2-3 Pounds Trimmed Boneless Boston Pork Butt or Blade Roast
  • 2 Tablespoons Vegetable Oil
  • 1 Bottle Stonewall Kitchen Roasted Peach Whiskey Sauce
  • 6 Sandwich Buns
  • Cole Slaw, optional

Recipe Preparation

  1. Rub salt and pepper over Boston pork butt or blade roast. Heat vegetable oil over medium-high heat in a heavy ovenproof cooking pot with a lid. Brown the roast on all sides.
  2. 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.
  3. Shred the pork, removing excess fat, and toss with Roasted Peach Whiskey Sauce.
  4. Serve warm on a sandwich bun. Top with coleslaw (optional).
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