This post is part of our Jay D series featuring recipes and products from Chef, #FoodNetworkStar Finalist and Creator of Jay D's Louisiana Barbecue Sauce, Jay Ducote.
There's a pulled pork sandwich, then there's a Louisiana pulled pork sandwich. In this recipe, you'll taste the sweet, spicy and delicious difference thanks to Jay D's Sweet & Spicy BBQ Rub and Louisiana BBQ sauce, made with cane syrup, Louisiana seasoning blends, cayenne and smoked paprika. Enjoy!
Pulled Pork
1 Pork Butt, bone in3 tbsp Jay D’s Sweet & Spicy 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 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!