Serves 7
Boneless Pork Butt
QTY 4 LB
Large White Onions
QTY 2
WF Brioche Buns
QTY 6-8
Thinly sliced Red Onion
QTY 1/2
Jalapeno, thinly sliced
QTY 1/2
Smoked Paprika
QTY 1 TBSP.
Brown Sugar
QTY 2 TBSP.
WF Granulated Garlic
QTY 1 TBSP.
WF Coarse Sea Salt
QTY 1 1/2 TBSP.
WF Smoked Pecan Rub
QTY 1 TBSP.
Water
QTY Approx 3 ½ -4 cups
Preheat oven to 325 F Convection.
In a small bowl, mix all ingredients of rub and season the Pork Butt.
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.
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.
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.
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.
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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