Boston Butts on the Outlaw Smoker turned into Pulled Pork Sandwiches topped with a Garlic Jalapeño Coleslaw

#pork #bbq #heathrilesbbq

WHAT HEATH USED IN THIS RECIPE:
• Cheshire Farms Boston Butt https://bit.ly/3fqA4s7
• Sweet & Savory Flavor Fusion Bundle from Heath Riles BBQ (Sweet BBQ Rub & Pecan BBQ Rub) https://bit.ly/2Q6ydSB
• Heath Riles BBQ Tangy Vinegar Sauce https://bit.ly/36jVAvL
• Heath Riles BBQ Garlic Jalapeño Rub (for slaw) https://bit.ly/2yXvmD4
• Thermapen Mk4 https://bit.ly/43qX2Za
• ChefAlarm https://bit.ly/43v1tSS
• Royal Oak Charcoal https://amzn.to/2NobjUY
• Royal Oak Tumbleweeds https://amzn.to/3mkOzCb
• Custom Logo Meat Claws https://etsy.me/3y0DYT1
• Stone + Wood Cutting Boards https://etsy.me/2RDvpNO

INGREDIENTS:
• Cheshire Farms Boston Butt
• Mustard (or binder of your choice)
• Heath Riles BBQ Pecan Rub (part of the Sweet & Savory Flavor Fusion Bundle)
• Heath Riles BBQ Sweet BBQ Rub (part of the Sweet & Savory Flavor Fusion Bundle)
• Heath Riles BBQ Tangy Vinegar Sauce (to wrap)
• Buns (if you plan to make a pulled pork sandwich)

Garlic Jalapeño Coleslaw Ingredients / Recipe:
• 10 oz package of Angel Hair Slaw
• 1/2 cup Mayo
• 2 tbsp Yellow Mustard
• 2 tsp Apple Cider Vinegar
• 1 tsp of Heath Riles BBQ Garlic Jalapeño Rub (more if desired)
Mix ingredients together and place in refrigerator for flavors to merry.

DIRECTIONS:
1. Trim Boston Butt to your liking, we did not trim much off of this and we left the fat cap on.
2. Put binder on butt, we used yellow mustard.
3. Season butt with Heath Riles BBQ Pecan Rub and then Heath Riles BBQ Sweet BBQ Rub. (You can purchase both of these rubs in the Sweet & Savory Flavor Fusion Bundle on our website)
4. Get smoker up to temperature, we cooked at 275º and used Royal Oak Charcoal and Hickory wood for this cook.
5. Place butt on smoker fat side up and cook to approximately 140º, this was about 3 and a half hours for us. We did spritz our butt about every hour with water (you can use apple juice or whatever liquid you prefer).
6. Once butt reaches 140º we wrapped with our Heath Riles BBQ Tangy Vinegar Sauce and foil and placed this back on the smoker.
7. Cook butt to an internal temperature of 200º, this was another 2 and a half hours for us. Total cook time was 6 hours.
8. Allow cooked butt to rest for 1 hour.
9. Make coleslaw (recipe above) if you plan to make delicious pulled pork sandwiches!
10. Shred your meat and top with Garlic Jalapeño Coleslaw and Tangy Vinegar Sauce on your bun! Enjoy this deliciousness!

CONNECT WITH HEATH:
https://www.heathrilesbbq.com
FB:   / heathrilesbbq  
IG:   / heathrilesbbq  
T:   / heathrilesbbq  

Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is at no additional cost to you.