Barbecue Bites: Pulled Pork Sandwich

We do a lot of cool things with Jay D's Louisiana Barbecue Sauce, but truly, our favorite thing to pair the sauce with is pork. The sweetness of the cane syrup and brown sugar along with the heat of Louisiana seasonings in the sauce go perfectly with many iterations of pork.

Pulled Pork Sandwich with Jay D's Louisiana Barbecue Sauce 

In this recipe by Chef Eusebio Gongora, we put a Louisiana spin on a classic sandwich using ingredients from Indie Plate. Buckle up, it's going to get messy. For more tasty recipes featuring local ingredients, check out HugJayD.com.

Pulled Pork

1 Pork Butt, bone in
3 tbsp Jay D’s Sweet & Spicy BBQ Rub (Red Stick Spice Co.)
½ lb Carrots
1 lb yellow onion
10 garlic cloves, peeled
1 cup Pork Stock, or any meat stock
1 cup Jay D’s BBQ Sauce
1 bottle Swamp Pop File Root Beer

Preheat oven to 325 degrees. Place a Dutch oven on the stove top and set to medium high heat. Season all sides of the pork butt with the BBQ Rub. Sear all sides of the pork for 2-3 minutes on each side. Place all other ingredients into the pot and allow it to come to a simmer. Cover and place into the oven to cook for 3 hours until the meat is tender and the bone comes out clean. Remove the pork from the pot and shred.

Pulled Pork Sandwiches

2 lbs Pulled pork (see recipe above)
1 cup Jay D’s BBQ Sauce
½ cup BBQ Aioli (see recipe)
1 head cabbage, shredded
4 Brioche buns

In a sauce pot, heat Jay D's Louisiana Barbecue Sauce on medium heat. Once it comes to a simmer, add pork and toss it to coat. In a small mixing bowl, combine the BBQ Aioli with cabbage to coat cabbage. Place 6 ounces of BBQ pork on bottom bun and top it with 3 ounces of slaw mix. Place the top bun and enjoy!