Directions:

Preheat smoker (or oven): Preheat smoker to 225 degrees

Prepare pork butt:

·      Dry off pork butt roast and trim large fatty pieces thicker than ¼” on surface

·      Cover pork roast lightly in mustard

·      Heavy seasoning of SPG until all sides are covered and put on smoker in a spot with even heat.  

Smoke pork:

·      Smoke at 225 degrees until internal temp of butt is around 175 degrees internal temp. (for 7lb butt this is approximately 9 hours).

·      Double wrap pork roast with aluminum foil, and bring internal temperature up to 203 degrees or until probe tender. (for 7 lb. roast this is approximately 3 hours)

·      Remove roast and immediately place in small, clean cooler and leave untouched to rest for at least 2 hours.

Make Vinegar Sauce:

·      Add all ingredients to an 8 qt pot and mix well on medium heat.

·      Once sauce is brought to a simmer bring heat to low and simmer for 30 minutes or until vinegar flavor has subsided by taste.

·      Chill sauce immediately afterwards.

Shred Pork and add sauce

·      Shred pork roast in a large bowl, keeping as much of the juice with the pork.

·      Heat up the vinegar sauce and slowly add until the pork will no longer absorb any more.

   
Assemble sandwich:

·      Cut Hawaiian roll in half.

·      Place 3 oz of pulled pork on the bottom of the roll and top with a pinch of crispy onions. Top with the other half of the roll. Serve immediately.

Chef Tips – Serve with your favorite creamy coleslaw on the side to make it a meal! 

For the Pork:

·      1 pork butt (around 7 lbs raw)

·      SPG (salt/pepper/garlic) from your favorite seasoning provider

·      6 oz yellow mustard

For the Sauce:

·      1 cup white vinegar

·      1 cup apple cider vinegar

·      1 cup apple juice

·      ½ tbl kosher salt

·      ½ tsp black pepper

·      2 tbl ketchup

·      1 tsp red pepper flakes

·      1 tbl onion powder

·      1 tbl garlic powder

·      1 tbl hot sauce (your favorite, we like tabasco)

·      2 tbl white sugar

For the Sandwhich:

·      1 pinch crispy onions (we like french’s)

·      15ea sweet Hawaiian rolls

·      3 oz pulled pork

 

Directions:

1.    Preheat smoker (or oven): Preheat smoker to 225 degrees

2.    Prepare pork butt:

·      Dry off pork butt roast and trim large fatty pieces thicker than ¼” on surface

·      Cover pork roast lightly in mustard

·      Heavy seasoning of SPG until all sides are covered and put on smoker in a spot with even heat.  

3.    Make Vinegar Sauce:

·      Add all ingredients to an 8 qt pot and mix well on medium heat.

·      Once sauce is brought to a simmer bring heat to low and simmer for 30 minutes or until vinegar flavor has subsided by taste.

·      Chill sauce immediately afterwards.

4.    Smoke pork:

·      Smoke at 225 degrees until internal temp of butt is around 175 degrees internal temp. (for 7lb butt this is approximately 9 hours).

·      Double wrap pork roast with aluminum foil, and bring internal temperature up to 203 degrees or until probe tender. (for 7 lb roast this is approximately 3 hours)

·      Remove roast and immediately place in small, clean cooler and leave untouched to rest for at least 2 hours.

5.    Shred Pork and Mix in Sauce:

·      Shred pork roast in a large bowl, keeping as much of the juice with the pork.

·      Heat up the vinegar sauce and slowly add until the pork will no longer absorb any more.

6.   Assemble sandwich:

·      Cut Hawaiian roll in half.

·      Place 3 oz of pulled pork on the bottom of the roll and top with a pinch of crispy onions. Top with the other half of the roll. Serve immediately.

Chef Tips – Serve with your favorite creamy coleslaw on the side to make it a meal!