Like all condiments that have become beloved pantry staples — be they vinegar, mustard, or sambal — not all barbeque sauces are created equal.
In the latter category, Stubb’s is one such standout: the brainchild of Christopher B. Stubblefield, a native Texan who perfected his recipe for everything from steakhouse marinade to honey pecan glaze over the course of 20 years.
Even in 1992, as the first flavours of Stubb’s eponymous condiment (i.e. ‘original’ and ‘spicy’) were hitting American store shelves; the Texas barbeque baron was still making his sauce by hand — in a 227-litre cooker, paddleboat oar and all.
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Today, Stubb’s is available in a range of regions outside of the USA — including Australia. Over the years, packaging might have changed, but Stubb’s commitment to quality ingredients and authentic Texas flavour remains.
The brand’s signature Hickory Bourbon BBQ Sauce, for example, is jampacked with tomato, molasses and Bourbon melded together with a punch of hickory smoke flavour: culminating in a luscious and tangy glaze that’s part-seasoning, part-marinade — perfect for various applications in the kitchen and on the deck.
To illustrate, we’ve teamed up with foodfluencer phenom Nick Pearce (a.k.a. @recipearce) to bring the Boss Hunting crew this foolproof pulled pork burger recipe: your one-way ticket to flavour town. “The best thing about this recipe is you can whack it on before you leave for the day,” says Pearce.
Watch the video and check out the full list of ingredients below.
Ingredients
- Stubb’s legendary ‘Hickory Bourbon’ BBQ sauce, x1 bottle
- Chicken stock, 1L
- Pork collar butt, 1.5kg
- Red onion, x2
- Red cabbage, 1/4
- Mint, small handful
- Coriander, small handful
- Spring onion, small handful
- Apple, x1
- Lime , x1
- Fresh jalapeno, x1 (optional)
- Brioche burger buns, x6
- Butter
- Kewpie mayonnaise
Method
Step 1
Preheat your oven to 110℃. Place the pork butt in a deep oven-proof dish, and pour over one litre of chicken stock. Peel and slice the two small red onions into quarters, spreading these on top of the pork.
Cover with a lid and slow-cook for 10–12 hours, until meat pulls easily with a fork.
Step 2
Remove your dish from the oven, transferring the pork butt to a large bowl. Use two forks to shred the now-tender meat (taking care to ensure you don’t burn yourself).
Season with half a bottle of Stubb’s Hickory Bourbon Legendary BBQ sauce; squeeze in the juice of half a lime; and mix these seasonings thoroughly. Return the pork to the oven (on a ‘warm’ setting) while you prepare your ‘slaw.
Step 3
Prep your ‘slaw salad by shredding red cabbage as thinly as possible (Editor’s Note: alternatively, shred the cabbage using a mandolin on the finest setting).
Squeeze the juice of the remaining half-lime over the cabbage; before adding a heaped teaspoon of spring onions, the roughly chopped mint and coriander, and finely sliced jalapeno and apple. Gently mix all of the ingredients together with your hands to incorporate.
Step 4
Melt a knob of butter in a frying pan over low/medium heat. Slice the brioche burger buns in half (widthway) then lightly toast, cut-side down.
Step 5
To construct: add some Stubb’s Legendary BBQ Sauce and Kewpie mayo to the inward facing side of the top half of your bun. Heap a generous quantity of pulled pork onto the bottom half of your burger, followed by a handful of ‘slaw (ensuring you get an equal amount of all the cut herbs and veggies).
Pop the two halves together and immediately serve.
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