Smoked Pulled Pork Sandwich - Pumpkin Piehole Beer Pairing

Get the crew together and make these delicious smoked pulled pork sandwiches paired with our award-winning Pumpkin Piehole Pumpkin Spiced Porter this fall season!

Serving Size: 10 people

Prep Time: 1 hour

Cook Time: 8 hours

Total Time: 9 hours

Ingredients-

For Pork:

• 1 Whole Pork Butt bone in

• 1 cup maple bourbon rub

• Yellow Mustard for binder

For Crutch:

• 36 oz Favorite Light Beer

• 3-4 cups Beef Broth

• 1/2 cup Pork Fat

• 2-3 Smoked Chorizo Sausage

For Sandwiches:

• Burger Buns

• Sliced Pepper Jack Cheese

• Fried Onion Rings

• Favorite BBQ Sauce

• Coleslaw if desired

Instructions-

1. Place your pork butt on a baking sheet, lather with yellow mustard all over and generously season all sides with my Maple Bourbon Rub in order to completely cover the roast.

2. Place them in the fridge, uncovered, for at least 4 hours but ideally overnight.

3. Preheat your smoker to about 250 degrees F. Add some wood chips or wood chunks if desired for extra smoky flavor.

4. Pull your pork butt out and place it on the smoker to cook until it reaches an internal temperature of 165 degrees F (about 4-6 hours).

5. Once the pork butt has hit the temperature, pull it out and place it in a large foil bin.

6. Fill into the bin your beef broth, pork fat and light beer. The liquid in the bin should come past 50% of the pork butt’s height, so add more or less if necessary.

7. Tightly cover your bin with foil and place it back on the smoker at 250 degrees F to smoke until the meat is tender to probe and shreddable (another 3-4 hours).

8. As the butt cooks for the final 3 hours, add your chorizo sausage to cook until 165 degrees F.

9. Once the pork butt & sausage are done, pull them off and let them rest for 30 minutes.

10. Remove the bone and shred the pork. Slice the sausages.

11. Add the shredded pork to a burger bun with pepper jack cheese, sliced smoked sausage, BBQ sauce, and onion rings. Serve and enjoy!