HoneyFire Southern Shine Sammie
of your choice
fired green tomato
Begin with a pork butt, cut from the pork shoulder, season liberally with HoneyFire seasoning
Fire up your smoker with hickory wood to 225 to 250 degrees Fahrenheit
Smoke the pork butt to an internal temperature of 195 to 205 degrees Fahrenheit. Remember, the bone should slide right out when fully cooked
Pull the meat apart to build your Southern Shine Sammie
Pile the pork high on the bun and lightly add more seasoning. Now add BBQ sauce, pimento cheese, candied bacon and a fried green tomato. Enoy this delicious BBQ sandwich!