Served at the 2015 Berries & BarBQ Wine Trail


BBQ Pulled Pork Bruschetta

Blues Hog BBQ Pulled Pork Bruschetta with Raspberry Chipotle Sauce, Stone Hill Winery

8 lb. Boston Butt

Blues Hog Tennessee Red BBQ Sauce

Blues Hog Dry Rub

1 stick butter

1 cup brown sugar

Olive oil

Green chives, sliced for garnish


Pulled Pork:

Rub generously with Blues Hog Dry Rub, place in smoker at 275° for 3 hours. After 3 hours wrap pork butt up tightly in aluminum foil with a stick of butter, 1 cup of brown sugar and 1 cup of Blues Hog Tennessee Red BBQ sauce.

Place back on smoker for another 2 hours or until it reaches an internal temp of 205°.

Let rest for 30 mins.

Mix 1 part Tennessee Red BBQ Sauce and 1 part Blues Hog Original for Sauce.

Pull & Serve


Pulled Pork Bruschetta:


Olive oil

1 loaf French bread, sliced into 1/2 inch slices

Green chives, sliced for garnish

Pulled Pork

BBQ sauce



Slice bread, brush with olive oil.

Toast on grill or smoker until crisp and lightly brown, flip and toast other side. Remove from smoker, let cool slightly.

Top each bread with heaping spoonful of pulled pork.  Drizzle BBQ sauce over top. Garnish with chives.

Serve with Stone Hill Kick’n Berry & Enjoy


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