Thursday, September 1, 2016

Barbecue Pulled Pork Sandwich

Salt and pepper
2-3 pounds trimmed boneless Boston pork butt or blade roast
2 Tablespoons vegetable oil
1 bottle Roasted Peach Whiskey Sauce (Pick Up At Bonnes Amies Kitchen)
6 sandwich buns
Cole slaw, optional

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.
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).

We really like thick and flavorful BBQ sauce, so we thought we'd make our own version by combining slow roasted peaches with the smoothest whiskey we could find. You will enjoy this thick sauce on all your BBQ meats and sandwiches.

2011 Gold Sofi Award Winner! - Best Cooking Sauce or Flavor Enhancer
Specialty Outstanding Food Innovation Awards (sofi) by the National Association for the Specialty Food Trade (NASFT)
Winner of the Outstanding Cooking Sauce Award