🍽 Bite of the Week features Fresh Local Boneless Pork Butt Roast, Schinkels’ Coleslaw and Stubb’s BBQ Sauce

👇🏻 Here’s a market fresh meal idea:

Ingredients:

For the Pulled Pork Sandwiches (Serves 6–8):

– 1 (4–5 lb) Fresh Boneless Pork Butt Roast (from Schinkels’)

– 1 bottle Stubb’s Sticky Sweet BBQ Sauce

– Salt & black pepper

– 1 tbsp paprika

– 1 tbsp garlic powder

– 1/2 cup chicken broth or water

– 6–8 fresh buns or sandwich rolls

– 2 cups Schinkels’ Coleslaw

– Optional: sliced pickles or extra BBQ sauce

For the Sweet Potato Fries:

– 2 large sweet potatoes, cut into fries

– 2 tbsp olive oil

– 1 tsp smoked paprika

– Salt and pepper to taste

– Optional: garlic powder, cayenne, or cinnamon

Directions:

Pulled Pork:

1. Season the Pork: Pat the roast dry. Rub with salt, pepper, paprika, and garlic powder.

2. Cook the Pork:

a.) Slow Cooker: Add broth and cook on LOW for 8–10 hours or HIGH for 5–6 hours.

b.) Oven Method: Place in a roasting pan with broth, cover, and roast at 300°F for 3.5–4.5 hours until fork-tender.

3. Shred & Sauce: Remove pork, shred with two forks, and toss with Stubb’s Sticky Sweet BBQ Sauce (start with 1 cup and adjust to your liking).

4. Assemble Sandwiches: Load pulled pork onto toasted buns, top with Schinkels’ Coleslaw, and add pickles if desired.

Sweet Potato Fries:

1. Prep: Toss sweet potato fries in olive oil and seasonings.

2. Bake: Spread on a baking sheet and roast at 425°F for 20–25 minutes, flipping once, until golden and crispy.

Plate, Serve & Enjoy!

Pile that saucy pork high, crown it with coleslaw, and dish it up next to a generous helping of sweet potato fries. Sweet, savoury, and seriously satisfying.

🚨 Fresh Local Boneless Pork Butt Roasts, Stubb’s BBQ Sauce and our Made in Store Cole Slaw are ON SALE at Schinkels’ Meat Market in Essex until June 5th!

✨ See more recipes at schinkels.com ✨