Barbecue Pulled Pork Sandwich – Serves 6

ingredients

• Salt and Pepper
• 2-3 lb. trimmed boneless Boston pork butt or blade roast
• 2 tablespoons vegetable oil
• One bottle of Stonewall Kitchen Roasted Peach Whiskey Sauce
• 6 Sandwich Buns
• Optional – Cole Slaw

directions

1. Rub salt and pepper over a 2-3 lb. trimmed boneless Boston pork butt or blade roast. Heat 2 tablespoons vegetable oil over medium-high heat in a heavy ovenproof cooking pot with a lid. Brown the roast on all sides.
2. Cover pot and roast in a preheated 325 degree F oven for 2 1/2-3 hours until the pork can be pulled apart with a fork.
3. Shred the pork, removing excess fat, and toss with 1 bottle of Stonewall Kitchen Roasted Peach Whiskey Sauce.
4. Serve warm on a sandwich bun – as an option, top with coleslaw.