Pulled Pork Sandwich Recipe

Melt 1 stick of butter in a pan.

Add 2 tablespoons of Worcestershire sauce to the melted butter.

Stir in 2 tablespoons of Frog Bone Hot Sauce.

Add 1 tablespoon of Zatarain's shrimp and crab boil to the mixture.

Pour in 12 oz of dark beer and let the mixture cool down.

Inject the 9 lb Boston butt with the cooled mixture.

Season the injected pork butt with Cajun seasoning on both sides.

Prepare the Napoleon Kettle Grill for cooking.

Place the pork butt fat side up on the grill.

Monitor the grill temperature between 250°F and 275°F.

Add water to the grill every hour and a half to create steam.

Wrap the pork butt once it reaches an internal temperature of 195°F.

Let the pork rest before pulling it apart into larger chunks instead of shredding.

Toast the bottom side of French bread and spread a layer of mayonnaise on it.

Add a layer of shredded lettuce and sliced tomatoes on top of the mayo.

Top the sandwich with the pulled pork and drizzle with gravy.

Equipment Needed

Allergens