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Recipe:Pulled Pork on Brioche Bun

  • Prep time: 10 minutes
  • Cook time: 3-4 hours

Serves 6 - 8.


Serving Size
  • Boneless Pork Butt

    3.5 LB
    Qty 4 LB
  • Large White Onions

    Qty 2
  • WFF Brioche Buns

    1.25 LB
    Qty 6-8
  • Butter for Buns

  • Prepared Slaw (Shredded white cabbage, shredded carrots, red onion, red pepper)

  • Prepared Coleslaw dressing

  • Thinly Sliced Red Onion

    Qty 1/2
  • Thinly Sliced Jalapeno

    Qty 1/2
  • Favorite BBQ sauce

  • Smoked Paprika

    Qty 1 TBSP
  • Brown Sugar

    Qty 2 TBSP
  • WFF Granulated Garlic

    0.33 LB
    Qty 1 TBSP
  • WFF Coarse Sea Salt

    0.41 LB
    Qty 1 1/2 TBSP
  • WFF Smoked Pecan Rub

    0.37 LB
    Qty 1 TBSP
  • Water

    Qty Approx 3 ½ -4 CUPS


  1. Preheat oven to 325 F Convection.
  2. In a small bowl, mix all ingredients of rub and season the Pork Butt.
  3. Place the seasoned pork butt in a Dutch oven or baking pan. Place 2 cups of water in bottom of pan. Place sliced onions on top of the pork butt and cover with a double layer of aluminum foil or lid of the Dutch oven.
  4. Place in the center of the oven and cook for 2 hours. Uncover, add a cup and a half of water, cover and continue cooking for another hour to one hour and a half or until fork tender.
  5. Using two large forks, pull the pork butt into thin shreds, adding some water if necessary to scrape the bottom of the pan to release pan juices for extra flavor.
  6. Lightly butter the brioche buns and slightly toast in the oven or stove top using a flat pan. Mix slaw with dressing, add thinly sliced onions and jalapeno.
  7. Place some BBQ Sauce on the bottom bun, place pulled pork on top of sauce, and top with some slaw. Place other half of the bun on top.

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