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Honey and Cranberry BBQ Pork Sandwich Recipe
Tender ibp Trusted Excellence® Supreme Trim® Boneless Pork Butt tossed in a cranberry hot honey BBQ sauce then layered with roasted pears and blue cheese crumbles. Served on a toasted potato bun for a bold sandwich balancing smoky, sweet and tangy in every bite.
Ingredients
| AMOUNT | MAIN INGREDIENTS |
|---|---|
| 1 Ea. | Potato Bun, Toasted |
| 4 Oz. | ibp Trusted Excellence® Supreme Trim Boneless Pork Butt, Smoked (Sub Recipe) |
| 2 Oz. | Cranberry Hot Honey BBQ Sauce (Sub Recipe) |
| 5 Ea. | Bartlett Pears, Sliced, Roasted |
| 2 Tbsp. | Blue Cheese Crumbles |
Sub-Recipe Ingredients
Smoked ibp Trusted Excellence® Supreme Trim® Boneless Pork Butt
YIELD: 1 Ea.
| AMOUNT | SUB-RECIPE INGREDIENTS |
|---|---|
| 8-10 Lbs. | ibp Trusted Excellence® Supreme Trim® Boneless Pork Butt |
| 4 Oz. | Yellow Mustard, Prepared |
| 1/4 Cup | Light Brown Sugar, Granulated |
| 1/4 Cup | Kosher Salt |
| 1 Tbsp. | Oregano, Dried |
| 3 Tbsp. | Light Chili Powder, Ground |
| 2 Tbsp. | Cumin, Ground |
| 3 Tbsp. | Paprika, Ground |
| 2 Tbsp. | Coriander, Ground |
| 1 Tbsp. | Fennel, Ground |
| 2 Ea. | Star Anise, Ground |
| 2 Cups | Apple Cider Juice, Prepared |
Sub-Recipe Ingredients
Cranberry Hot Honey BBQ Sauce
YIELD: 32 Oz.
| AMOUNT | SUB-RECIPE INGREDIENTS |
|---|---|
| 14 Oz. | Cranberry Sauce, Whole Berried, Prepared |
| 17.5 Oz. | Hickory Smoked BBQ Sauce, Prepared |
| 1 Tbsp. | Hot Honey, Prepared |
| 1 tsp. | Apple Cider Vinegar, Prepared |
Directions
Step 1: Toast potato bun and lay both top and bottom onto a clean worksurface.
Step 2: Place prepared smoked pulled pork butt onto the bottom portion of the potato bun.
Step 3: Top prepared pulled pork with cranberry hot honey BBQ sauce.
Step 4: Place sliced roasted pears across the top of the cranberry hot honey BBQ sauce.
Step 5: Sprinkle the prepared sandwich with blue cheese crumbles.
Step 6: Place top bun on top of sandwich to close.
Step 7: Serve as needed.
Sub-Recipe Directions
Smoked ibp Trusted Excellence® Supreme Trim® Boneless Pork Butt
Step 1: Preheat smoker to 225–250°F.
Step 2: Place boneless pork butt onto a clean worksurface.
Step 3: Trim excess fat, leaving ¼ inch cap and pat dry.
Step 4: Coat evenly with mustard and apply dry rub generously on all sides.
Step 5: Wrap and refrigerate overnight / 24 hours.
Step 6: Remove from refrigerator and place pork butt fat-side up on smoker grates.
Step 7: Insert probe thermometer into thickest part of the boneless pork butt.
Step 8: After 3 hours, begin spritzing every 60–90 minutes with apple juice.
Step 9: Continue until internal temp reaches 160–165°F.
Step 10: Remove from smoker and wrap tightly in butcher paper or foil.
Step 11: Return to smoker and continue cooking until internal temp reaches 195–203°F.
Step 12: Remove from smoker and rest at least 1 hour.
Step 13: Remove wrap, reserve juices and pull pork using gloved hands or forks.
Step 14: Mix in reserved juices for moisture and flavor and serve as needed.
Sub-Recipe Directions
Cranberry Hot Honey BBQ Sauce
Step 1: Place all ingredients into a large mixing bowl.
Step 2: Mix all ingredients together using a wire whisk to a smooth consistency.
Step 3: Remove from mixing bowl and use as needed.
Application Uses
MEAL
Dinner
CUISINE
American
MAIN INGREDIENTS
Pork
Recipe Tags
