The Southern Belle

A nice, light, fresh smoked pulled pork flat bread

 

Cook Time: 6 hrs
Prep Time: 6-8 min

Ingredients

  • 1 bottle Chef Dan’s BBQ Sauce

  • 1 each boneless pork butt

  • 1 each Chef Dan’s BBQ Dry Rub

  • 1 bag B&b charcoal wood chip

  • 1 cup mozzarella cheese

  • 2 eachs red onions

  • 2 cups cider vinegar

  • 1/4 cup pickling spice

  • 1/2 cup sugar

  • 1 package baby arugula

  • 1 each flatbread

 

Directions

For the Pork
Place your B&B charcoal in your smoker and place B&B cherry wood chips in 3 spots of your charcoal snake set up. Bring your smoker temp up to 270 (we are going hot and fast for about 5 hours on this one). While your smoker is getting to temp, rub your pork but with your Chef Dan’s BBQ rub. Let it sit at room temp for 10-15 min.

Once your smoker is at 270 that’s where you want it to hold for 5 hours. Place your pork butt in the smoker and let it smoke!

Check it every 2 hours, using a spray bottle to mist it with apple juice.

This is not a competition pork butt so after the 5 hours it should just pull apart. Pull it off the smoker and set it aside to cool.

Once cool shredded the pork butt up and add a little of Chef Dan’s Bbq Sauce and rub and mix and set aside (don’t make it too wet!)

For the pickled red onions
Slice your red onions in rings and place in a bowl.

In a saucepot add in your vinegar, pickling spice, sugar, water and bring to a boil. Let boil for 5 min then take off the heat and strain the liquid into the bowl with your onions. Let cool (for best results cool for 24 hrs).

Assembling and cooking the flatbread
Place flatbread on your cutting board. Coat the flatbread with Chef Dan’s BBQ sauce like you would a pizza sauce. Add your pulled pork and mozzarella cheese. Bake in your oven for 6-8 min at 350 degrees.

Take your pizza out of the oven and place it on your cutting board.

Add to the top of the flatbread some chopped pickled red onions and baby arugula and some chef Dan’s BBQ Seasoning and Sauce. Cut into 4 pieces and plate

Sit down, crack your favorite beer, and enjoy this delicious flatbread. Well worth the wait!