Sweet and tender chunks of pulled pork loaded into a two-hander sammich of deliciousness.

INGREDIENTS:

• 1 x bone in or boneless pork butt
•  Hardcore Carnivore Red seasoning
•  Hardcore Carnivore Sweet seasoning
• 1 cup apple juice.
• Hardcore Carnivore Burnt Ends Sauce
• Burger buns
• Pickles
• Coleslaw (optional)

METHOD:

1. Heat a smoker or pellet grill to 225f. 
2. If the fat cap on the pork but is more than 1/4 inch thick, score it using a trimming knife.
3. Season the pork butt generously on all sides with two layers of seasoning. First the Red rub, then the Sweet rub.
4. Place into smoker and cook for four hours, spritzing with apple juice every 30 minutes.
5. Wrap the pork butt tightly with foil, then return to the smoked for another 4 hours to finish cooking. Allow to rest 30 mins before attempting to pull.
6. Carefully remove pork from foil, then place into a foil pan. Gently pull pork with your hands. Keep some pieces chunky, trying not to break it down into thin strands.
7. Pour over Burnt Ends Sauce and toss until it's all combined.
8. Generously stuff pulled pork into burger buns, then top with pickles and optional coleslaw to serve.

Notes:

• Accurately measure the internal temp with a quality thermometer.
• Keep trimming and seasoning easy with our Disposable Cutting Boards.