PULLED PORK

1 Pork Butt, bone in

3 tbsp Jay D’s Spicy & Sweet BBQ Rub

½ lb Carrots

1 lb yellow onion

10 garlic cloves, peeled

1 cup Pork Stock, or any meat stock

1 cup Jay D’s Louisiana Barbecue 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 Louisiana Barbecue Sauce

½ cup BBQ Aioli

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!