If you smoke a pork butt, you are virtually guaranteed to have a little bit of leftovers. Stick it in a sealable bag, and one night down the road, dinner is done!
Let the meat thaw. Add a teaspoon or two, depending on how many sandwiches you are preparing, of butter, or olive oil, pork fat or bacon fat. When the meat is sizzling hot, it’s ready to go on a bun.
Little one likes hers plain, mayo only.
I like mine with a little bit of red onion and pepperoncinis, mayo and creole mustard.
You could go all the way and make a cubano by adding ham and pickles. Or a little BBQ sauce.
Happy bellies equals happy people!