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Mini Pulled Pork Sandwiches

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Ingredients

Boneless Pork Butt
Chef Pierre’s Magic Pork Rub
Caramelized onion (Spanish)
Fraberts’ Jack Daniels BBQ Sauce
Mini burger buns (or regular sized buns)

Preparation

1. Dry rub boneless pork butt with pork rub (any pork rub will suffice but I use Chef Pierre’s).
2. Place rubbed butts on a baking sheet and allow to sit for at least a couple of hours.
3. Pre heat oven to 300°F. Cook your butts for at least 2-3 hours.
4. Your butts are done when the meat flakes away easily with a fork
5. Allow to cool and shred butts
6. Julienne onions and caramelize in a pan
7. Add caramelized onions to your butts
8. For the JD BBQ Sauce I add 1 tsp of onion powder, 1 tsp garlic powder , 1 ½ tblsp Cajun spice and 2 oz of Jack Daniels for every 1L of Cattleman’s BBQ Sauce
9. Add the BBQ sauce to the butt mixture
10. Re-heat and serve on mini or regular sized buns

Serves 4

 

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Fraberts Fresh Food
Chef: Derek Roberts


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