BBQ Pulled Pork Sandwiches

Cook Time

480 Mins

Cooking Method






Prep Time

20 Mins




Coleslaw, Prepared

12 Kaiser Rolls

1 Bottle Louisiana Grills Original BBQ Sauce

8-10lbs Pork Butt Roast, Bone-In

5 oz Sugar

1 Cup Yellow Mustard

Cooking Instructions

If you’re looking for a simple way to feed a small army of people with delicious and authentic barbecue flavors, pulled pork sandwiches are always a crowd favorite. Pork butt is cooked low and slow on the Louisiana Grills Pellet Grill then shredded and mixed with our Original BBQ Sauce where it is piled onto a soft Kaiser Roll and topped with creamy coleslaw for a deeply satisfying sandwich.

Wood Pellet Recommendation

A pork butt deserves the strong, savory flavors produced from Hickory Hardwood smoke.

  1. Set your Louisiana Grill to 225°F. While your grill is heating, remove the pork roast from its packaging and place on a cookie sheet. Rub the pork roast down with yellow mustard.
  2. Mix BBQ sauce and sugar in a bowl. Rub the roast down with entire mixture, allowing time for the rub to melt into the meat.
  3. Place the roast in the smoker and cook for 6 hours.
  4. After 6 hours, remove the roast and double wrap in tin foil. Turn the grill up to 250°F and cook the roast for another 2 hours or until the roast is probe tender (around an internal temperature of 204°F). Let the pork butt rest in the foil for up to an hour before pulling.
  5. Cut each Kaiser roll in half, mix pulled pork with some more barbecue sauce and pile on each half of roll. Top with coleslaw and green onions. Don't mix all the pulled pork with barbecue sauce so that you can use the extra pulled pork for different recipes. Serve hot and enjoy!

Special Tools

  • Aluminum Foil


Inject or wet brine the pork butt and let it rest overnight in the refrigerator for tender meat that retains its moisture during the long smoking process.

Diet Info

  • Flexible Dieting