Hot Honey Pulled Pork Sandwich
Slow-cooked to perfection and piled high on a toasted bun, this Hot Honey Pulled Pork Sandwich delivers the ultimate combination of smoky, savoury, sweet, and heat. Halifax Hot Honey adds a signature drizzle of sweet heat that perfectly complements the tender pulled pork, creating a sandwich that's perfect for backyard BBQ's, game days, or easy family dinners.
Recipe Instructions
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6–8 sandwiches
Difficulty: Medium
Spice Level: 🌶️🌶️ Medium
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6–8 sandwiches
Difficulty: Medium
Spice Level: 🌶️🌶️ Medium
Ingredients
For the pulled pork:
- 2-3 pound boneless pork shoulder, cut into
- 4 equal sized pieces
- 1 Tbsp smoked paprika
- 1 Tbsp brown sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- Healthy pinch of cinnamon
For the Hot Honey Mustard BBQ Sauce:
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 1/4 cup grainy Dijon mustard
- 1/4 cup yellow mustard
- 1/2 cup Stingin’ Hot Honey
- 1 tsp garlic powder
- Salt and pepper to taste
Hot Honey Slaw:
- 1/2 green cabbage, shredded (approx 3 cups, packed)
- 1 carrot, shredded
- 1/2 red onion, thinly sliced
- 1/4 cup Stingin’ Hot Honey
- 1/4 cup good quality or homemade mayonnaise
- 1 Tbsp grainy Dijon mustard
- 1 Tbsp apple cider vinegar
- Salt and pepper to taste
- 1 TBSP chopped cilantro (optional)
For the pulled pork:
- 2-3 pound boneless pork shoulder, cut into
- 4 equal sized pieces
- 1 Tbsp smoked paprika
- 1 Tbsp brown sugar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- Healthy pinch of cinnamon
For the Hot Honey Mustard BBQ Sauce:
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 1/4 cup grainy Dijon mustard
- 1/4 cup yellow mustard
- 1/2 cup Stingin’ Hot Honey
- 1 tsp garlic powder
- Salt and pepper to taste
Hot Honey Slaw:
- 1/2 green cabbage, shredded (approx 3 cups, packed)
- 1 carrot, shredded
- 1/2 red onion, thinly sliced
- 1/4 cup Stingin’ Hot Honey
- 1/4 cup good quality or homemade mayonnaise
- 1 Tbsp grainy Dijon mustard
- 1 Tbsp apple cider vinegar
- Salt and pepper to taste
- 1 TBSP chopped cilantro (optional)
Method
For the Pulled Pork
Step 1
Combine all dry seasoning ingredients in a small bowl. Rub the mixture evenly over the pork, ensuring all sides are coated.
Step 2
Cover and refrigerate for 1–12 hours to allow the flavours to develop.
Step 3
Preheat your oven to 300°F (150°C).
Step 4
Place the pork in a covered roasting pan and bake for approximately 4–5 hours, or until the meat is tender and easily pulls apart with a fork.
Step 5
Remove from the oven and allow the pork to cool until it is safe to handle. Shred into bite-sized pieces using two forks.
Step 6
Toss the shredded pork with the prepared Hot Honey Mustard BBQ Sauce until evenly coated.
Step 7
Store leftovers in an airtight container in the refrigerator for up to 3 days. Pulled pork also freezes well for future meals.
Hot Honey Mustard BBQ Sauce
Step 1
Combine all sauce ingredients in a medium saucepan and whisk until well incorporated.
Step 2
Place over medium heat and bring to a gentle boil, stirring frequently.
Step 3
Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Step 4
Remove from the heat and allow to cool slightly before mixing with the pulled pork.
Step 5
Store any unused sauce in the refrigerator for up to 1 week.
Hot Honey Slaw
Step 1
Add the cabbage, carrot, and onion to a large mixing bowl.
Step 2
In a separate bowl, whisk together the dressing ingredients until smooth and fully combined.
Step 3
Pour the dressing over the cabbage mixture and toss until evenly coated.
Step 4
Cover and refrigerate until ready to serve. The slaw can be stored in the refrigerator for up to 5 days.
To Serve
Step 1
Pile the warm pulled pork onto your favourite toasted buns.
Step 2
Top generously with Hot Honey Slaw.
Step 3
Serve immediately and enjoy the perfect balance of smoky, sweet, tangy, and spicy flavours.
For the Pulled Pork
Step 1
Combine all dry seasoning ingredients in a small bowl. Rub the mixture evenly over the pork, ensuring all sides are coated.
Step 2
Cover and refrigerate for 1–12 hours to allow the flavours to develop.
Step 3
Preheat your oven to 300°F (150°C).
Step 4
Place the pork in a covered roasting pan and bake for approximately 4–5 hours, or until the meat is tender and easily pulls apart with a fork.
Step 5
Remove from the oven and allow the pork to cool until it is safe to handle. Shred into bite-sized pieces using two forks.
Step 6
Toss the shredded pork with the prepared Hot Honey Mustard BBQ Sauce until evenly coated.
Step 7
Store leftovers in an airtight container in the refrigerator for up to 3 days. Pulled pork also freezes well for future meals.
Hot Honey Mustard BBQ Sauce
Step 1
Combine all sauce ingredients in a medium saucepan and whisk until well incorporated.
Step 2
Place over medium heat and bring to a gentle boil, stirring frequently.
Step 3
Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Step 4
Remove from the heat and allow to cool slightly before mixing with the pulled pork.
Step 5
Store any unused sauce in the refrigerator for up to 1 week.
Hot Honey Slaw
Step 1
Add the cabbage, carrot, and onion to a large mixing bowl.
Step 2
In a separate bowl, whisk together the dressing ingredients until smooth and fully combined.
Step 3
Pour the dressing over the cabbage mixture and toss until evenly coated.
Step 4
Cover and refrigerate until ready to serve. The slaw can be stored in the refrigerator for up to 5 days.
To Serve
Step 1
Pile the warm pulled pork onto your favourite toasted buns.
Step 2
Top generously with Hot Honey Slaw.
Step 3
Serve immediately and enjoy the perfect balance of smoky, sweet, tangy, and spicy flavours.