By Protein
Honey and Cranberry BBQ Pork Sandwich Recipe
Ingredients
- 1 Ea. Potato Bun, Toasted
- 4 Oz. ibp Trusted Excellence® Supreme Trim Boneless Pork Butt , Smoked (Sub Recipe)
- 2 Oz. Cranberry Hot Honey BBQ Sauce (Sub Recipe)
- 5 Ea. Bartlett Pears, Sliced, Roasted
- 2 Tbsp. Blue Cheese Crumbles
Tender ibp Trusted Excellence® Supreme Trim® Boneless Pork Butt tossed in a cranberry hot honey BBQ sauce then layered with roasted pears and blue cheese crumbles. Served on a toasted potato bun for a bold sandwich balancing smoky, sweet and tangy in every bite.
Directions
- Toast potato bun and lay both top and bottom onto a clean worksurface.
- Place prepared smoked pulled pork butt onto the bottom portion of the potato bun.
- Top prepared pulled pork with cranberry hot honey BBQ sauce.
- Place sliced roasted pears across the top of the cranberry hot honey BBQ sauce.
- Sprinkle the prepared sandwich with blue cheese crumbles.
- Place top bun on top of sandwich to close.
- Serve as needed.
Smoked ibp Trusted Excellence® Supreme Trim® Boneless Pork Butt
Ingredients
- 8-10 Lbs. ibp Trusted Excellence® Supreme Trim® Boneless Pork Butt
- 4 Oz. Yellow Mustard, Prepared
- 1/4 Cup Light Brown Sugar, Granulated
- 1/4 Cup Kosher Salt
- 1 Tbsp. Oregano, Dried
- 3 Tbsp. Light Chili Powder, Ground
- 2 Tbsp. Cumin, Ground
- 3 Tbsp. Paprika, Ground
- 2 Tbsp. Coriander, Ground
- 1 Tbsp. Fennel, Ground
- 2 Ea. Star Anise, Ground
- 2 Cups Apple Cider Juice, Prepared
Directions
- Preheat smoker to 225–250°F.
- Place boneless pork butt onto a clean worksurface.
- Trim excess fat, leaving ¼ inch cap and pat dry.
- Coat evenly with mustard and apply dry rub generously on all sides.
- Wrap and refrigerate overnight / 24 hours.
- Remove from refrigerator and place pork butt fat-side up on smoker grates.
- Insert probe thermometer into thickest part of the boneless pork butt.
- After 3 hours, begin spritzing every 60–90 minutes with apple juice.
- Continue until internal temp reaches 160–165°F.
- Remove from smoker and wrap tightly in butcher paper or foil.
- Return to smoker and continue cooking until internal temp reaches 195–203°F.
- Remove from smoker and rest at least 1 hour.
- Remove wrap, reserve juices and pull pork using gloved hands or forks.
- Mix in reserved juices for moisture and flavor and serve as needed.
Cranberry Hot Honey BBQ Sauce
Ingredients
- 14 Oz. Cranberry Sauce, Whole Berried, Prepared
- 17.5 Oz. Hickory Smoked BBQ Sauce, Prepared
- 1 Tbsp. Hot Honey, Prepared
- 1 tsp. Apple Cider Vinegar, Prepared
Directions
- Place all ingredients into a large mixing bowl.
- Mix all ingredients together using a wire whisk to a smooth consistency.
- Remove from mixing bowl and use as needed.
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