Ingredients

  • 2 ¼ lbs. Roasted and Seared Pork Shoulder
  • 2 ½ cups Open Pit BBQ sauce
  • 2 oz. Dijon mustard
  • 1 oz. honey
  • 1 bag coleslaw mix
  • 1 jar coleslaw dressing
  • 6 pretzel buns

Details

Product:

Pork Butt

Meal Course:

Lunch

Dish Type:

Entrée, Sandwich

Preparation

  1. In a large sauce pan, combine BBQ sauce and Dijon mustard, whisk until combined.
  2. Add pulled pork and bring to simmer.
  3. Combine remaining ingredients to make a coleslaw.
  4. Place the bottom bun on each plate, add 6oz of BBQ pulled pork, 2oz of coleslaw and the top bun.