Pulled Pork Sando

GET PREPPED

Max’s Dutch Crunch Roll

1. Preheat oven or toaster oven to 400 degrees F.
2. Toss an unsliced roll in the oven for 2-ish minutes.
3. Let roll cool for 5-ish minutes to get that signature crispy top.

Thoughts on Pork Butt

1. Look, I’m not going to pretend to know how to smoke the perfect pork butt, and everyone’s BBQ tastes are different. So instead of waxing poetic about my favorite pulled pork sando, I’m going to throw out some resources to let you discover what your perfect is. And remember, we’re making sandwiches here. If store-bought is good enough for Ina Garten, it’s good enough for us.

PUT IT ALL TOGETHER

1. Slice your roll in half along the equator. You should see a little “lip” of topping on the side. Start your slice right above that.
2. Spread your BBQ on both sides of the roll. If you want it extra saucy, mix some with your pork in a bowl before adding it to your sando!
3. Toss on your pickles, a lot or a little, there are no wrong answers here.
4. Lay down pulled pork.
5. Add your coleslaw on top.
6. Add your toasty top half and enjoy!