1 Bottle BBQ Sauce
12 Kaiser Rolls
8-10lbs Pork Butt Roast, Bone-In
5 oz Sugar
1 Cup Yellow Mustard
If you’re looking for a simple way to feed a small army of people with delicious and high-quality barbecue, pulled pork sandwiches are always a fan favorite. Pork butt is cooked low and slow on the Pit Boss Pellet Grill then shredded and mixed with tangy barbecue sauce where it is piled onto a soft Kaiser Roll and topped with creamy coleslaw for a deeply satisfying sandwich.
Depending on the size of the pork butt, it can take anywhere from 8 to 16 hours to smoke a pork butt at 225°F for it to reach the proper internal temperature for pulled pork.
While both come from the shoulder of the pig, the pork butt comes from further up the leg than the pork shoulder cut (and is nowhere near the rear end of the pig).
A pork butt deserves the strong, savory flavors produced from Hickory Hardwood smoke.
Inject or wet brine the pork butt and let it rest overnight in the refrigerator for tender meat that retains its moisture during the long smoking process.