Smokehouse Pork Sandwich Recipe
Slow roasted Berkshire pork butt, house-made honey.
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Ingredients
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Pork
Honey Sauce
Sandwich Assembly
Method
Pork Preparation
- 1
Prepare the Pork Butt
Preheat your oven to 300°F (150°C). In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, black pepper, and liquid smoke to create a dry rub. Rub this mixture all over the pork butt.
- 2
Cook the Pork
Place the pork butt in a roasting pan and pour the apple cider vinegar around it. Cover the pan tightly with aluminum foil and roast in the preheated oven for about 5-6 hours, or until the meat is tender and easily shreds with a fork.
- 3
Rest and Shred
Once cooked, remove the pork from the oven and let it rest for 30 minutes. Then, shred the pork using two forks.
Honey Sauce Preparation
- 4
Mix the Honey Sauce
In a small saucepan over low heat, combine the honey, Dijon mustard, apple cider vinegar, and black pepper. Stir until well combined and warmed through, about 5 minutes.
Sandwich Assembly
- 5
Assemble the Sandwiches
Toast the buns lightly if desired. On each bun, place a generous amount of shredded pork, drizzle with the honey sauce, and top with coleslaw if using. Close the sandwich with the top bun.
- 6
Serve
Serve the smokehouse pork sandwiches warm with your favorite sides.