National Pulled Pork Day at Sonny’s BBQ

National Pulled Pork Day at Sonny’s BBQ

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October is National Pork Month and October 12 is National Pulled Pork Day with 2017 being only the second year that the holiday will be celebrated.

The day was actually created by Sonny’s BBQ last year when they set a Guinness World Record for the “Largest Serving of Pulled Pork” in Winter Park.


Sonny’s is celebrating with specials on October 12 – National Pulled Pork Day:

Specials
• $1 Pulled Pork Sliders – October 12 ONLY
• $1 OFF Pulled Pork Menu – October 12-15

Including:

1. Redneck Egg Rolls
2. Pulled Pork Dinners
3. Pulled Pork Sandwich
4. Sweet Carolina Sandwich

• Slider Basket – (5 for $5) – October 12-15

Giving The Gift of Pork
• This year, Sonny’s BBQ is donating 2,000 lbs. of pork to local food banks, churches, and soup kitchens across its entire footprint

Online Giveaways
• Win FREE Pulled Pork for a year

 

Sonny’s Pulled Pork Day Recipe
Recipe courtesy of Sonny’s

Head Pitmaster Bryan’s Pork Rub
•1 C brown sugar
•1 C raw sugar
•½ C kosher salt
•½ C seasoned salt
•½ C paprika
•4 Tbsps. chili powder
•1 Tbsp. cumin
•3 tsp. black pepper
•1 tsp. white pepper
•3 tsp. garlic
•3 tsp. onion
•1 Tbsp. coriander
•1 Tbsp. lemon pepper
•1 Tbsp. mustard

Head Pitmaster Bryan’sHog Injection
•3 C apricot juice
•5 C Apple juice
•2 C brown sugar
•2 C agave
•1/2 C sea salt
•1/4 C soy sauce

Directions
1.Mix apricot juice, apple juice, and soy sauce in a medium saucepan over medium heat. Once liquid is warm add the brown sugar, agave, and sea salt and keep over medium heat until all ingredients are dissolved. Cool hog injection then inject into the pork butt evenly.

2.Combine all pork rub ingredients into a mixing bowl and whisk together. Evenly coat the pork butt with the pork seasoning. Let rest 30 minutes before going on the smoker.

3.Set your smoker to 225 degrees and place the pork butt on the smoker with the fat cap down.

4.After the internal temperature reaches 160 degrees (4-5 hours) wrap the pork butt in foil to help push through the stall. Return the wrapped pork butt to the smoker.

5.Once the internal temperature reaches 195-200 degree’s remove pork from the smoker and let rest for 15 minutes.

6.Remove the fat cap from the bottom of the pork butt and also remove the bone. Shred the rest of the pork butt.

7.Top with our Sonny’s Sweet BBQ Sauce for that perfect balance.

Red Neck Egg Rolls – Loaded with Pulled Pork, homemade coleslaw and Pepper Jack cheese with a side of smokey Ranch dip.
Dry Rubbed Wings
Sweet Carolina™ – Pulled Pork topped with homemade coleslaw and Sonny’s Signature Carolina Sauce on a bun.
Whole Hog
Sliced Pork, Pulled Pork and Jalapeño Cheddar Hot Links topped with Sweet BBQ Sauce on a bun.

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