HoneyFire Southern Shine Sammie
  1. Begin with a pork butt, cut from the pork shoulder, season liberally with HoneyFire seasoning
  2. Fire up your smoker with hickory wood to 225 to 250 degrees Fahrenheit
  3. Smoke the pork butt to an internal temperature of 195 to 205 degrees Fahrenheit. Remember, the bone should slide right out when fully cooked
  4. Pull the meat apart to build your Southern Shine Sammie
  5. 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!


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