Blueberry Jalapeno Pulled Pork Sandwich | Food Newsfeed
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Dickey's Barbecue Pit

Blueberry Jalapeno Pulled Pork Sandwich

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By Dakotah Van Patten Recipes

This summer favorite will thrill crowds in any setting.

Ingredients

Rub (Yield 24 oz.)

  • 16 oz. Dickeys Pork Rub
  • 8 oz. Blueberry Powder

Blueberry Jalapeño BBQ Sauce (Yield approx. 1 qt.) 

  • 2 pt. Blueberries 
  • 2 ea. Fresh Jalapenos
  • 8 oz. Water
  • 32 oz. Dickeys BBQ Sauce

Directions

Rub

  • Mix ingredients well and set aside.

Pork Butt Preparation

  • Rub each side of the raw pork butt with approx. 1oz of the rub 
  • Place rubbed pork in an aluminum boat fat side up
  • Smoke at 225 degrees for 14 hours or until passes the fork test
  • Remove from smoker and serve

Blueberry Jalapeno BBQ Sauce

  • Clean and rinse the Blueberries (removing stems and other foreign materials) and the Jalapenos 
  • Slice the jalapenos long ways
  • Place 1 pt. of blueberries, jalapenos, and 8oz water (enough to cover) in a sauce pot 
  • Boil until the blueberries and jalapenos are tender
  • Add BBQ sauce and simmer for about 10 minutes 
  • Taste to test the spicy level, once level is achieved remove the jalapeño slices 
  • Add remaining Blueberries and simmer for 3 minutes, then remove from the heat
  • Cool down or hold hot

Sandwich Preparation

  • Toast your brioche bun
  • Weigh out 1/4lb of pulled pork
  • Grab, squish and tickle 
  • Sprinkle 1 teaspoon of rub on the portioned pork
  • Place the pork with rub on the toasted bun 
  • Top with Blueberry Jalapeño BBQ sauce, serve immediately