Barbecue Pulled Pork Sandwiches
- 2-3 lb. trimmed boneless Boston pork butt or blade roast
- - salt and pepper
- 2 tbsp. vegetable oil
- 11 oz. bottle of Stonewall Kitchen Roasted Peach Whiskey Sauce
- 6 sandwich buns
- - prepared coleslaw (optional)
Rub pork with salt and pepper. Heat oil in a heavy ovenproof cooking pot with a lid over medium-high heat; brown meat on all sides. Cover pot and roast in a preheated 325° oven until the pork reaches 145° and can be easily pulled apart with a fork (2 ½-3 hrs.). Shred pork, removing excess fat; toss with Stonewall Kitchen Roasted Peach Whiskey Sauce. Serve warm on sandwich buns topped with coleslaw, if desired.
Recipe courtesy of Stonewall Kitchen.