Pulled Pork On Brioche Bun | Wild Fork
Pile slow-cooked, tender pulled pork onto a soft brioche bun for the ultimate sandwich. A crowd-pleaser for game days, cookouts, and more.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wildforkfoods.com.
Ingredients
- 4 lbs. Pork Whole Butt Roast
- 6-8 buns WF Brioche Buns
- 1 1/2 TBSP. WF Coarse Sea Salt
- 1 TBSP. WF Smoked Pecan Rub
- 2 Large White Onions
- Butter for Buns
- Prepared Slaw (Shredded white cabbage, shredded carrots, red onion, red pepper)
- Prepared Coleslaw dressing
- 1/2 thinly sliced Red Onion
- ½ jalapeno, thinly sliced
- Favorite BBQ sauce
- Smoked Rub:
- 1 TBSP. Smoked Paprika
- 2 TBSP. Brown Sugar
- 1 TBSP. WF Granulated Garlic
- Approx 3 ½ -4 cups water
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