In Partnership with the Southern Weekend

Dickey’s BBQ Pulled Pork & Polish Westerner Sandwich

The Dickey's crew came by to show us how they made this meat masterpiece.

Ingredients:

Pulled PORK:

6 TBSPs Dickey’s Barbecue Pit brand Rib Rub (sold at Dickey’s)

1 Pork Butt (5-7 pounds)

Polish Sausage:

Kielbasa Sausage link(s) found at most grocery stores

Additional ingredients to build your Pulled Pork & Polish Sausage Westerner:

Cheddar Cheese slices

Toasted Hoagie Bun

Fresh onion (optional)

Pickle slices (optional)

 

Preparation Instructions:

Pulled PORK:

Rub pork butt with 6 TBSP Dickey’s brand Rib Rub

Foil boat the pork butt

Smoke at 225 degrees F. for 14 hours

Fork test, and verify internal temperature is 165 degrees F.

Grab squish tickle method to serve.

Polish Sausage:

Smoke sausage links at 275 degrees for 20 minutes and verify internal temperature of 145 degrees, Slice.

Pulled Pork & Polish Sausage Westerner BUILD:

Assemble your texas size sandwhich starting with your toasted hoagie bun.  Pile on prepared pulled pork, then add sliced polish sausage. Add cheddar cheese slices, plus optional fresh onion, sliced pickles, and barbecue sauce.

ENJOY on its own, or pair it with your favorite side dish.

For More Info:  https://www.dickeys.com/