Fall's Perfect Sandwich: BBQ Pulled Pork on Honey Cheddar Beer Bread made with Acacia Honey

Pull out the slow cooker. Drop in a generously-seasoned pork butt and get ready to enjoy “get it all over your hands” deliciousness! It’s so simple. Pull it apart. Smother on the sauce. Pile it on. Top it off with shredded slaw. The perfect picnic (or anytime) sandwich is ready! So much flavor. Every time.

Habanero Honey BBQ Sauce Pulled Pork 


1 4-5 Pound Pork Butt

1 Teaspoon Ground Cumin

1 Tablespoon Mesquite Spice

1 Teaspoon Ground Coriander

1 Teaspoon Smoked Paprika

1 Tablespoon Kosher Salt

1 Teaspoon Fresh Cracked Black Pepper

1 Cup Apple Cider Vinegar

1 Can Low Sodium Chicken Stock

2 Tablespoons Acacia Honey

1 Orange Cut into Quarters

1 Cinnamon Stick

2 Shallots Peeled and Cut in Half

6 Cloves of Garlic

1 Bottle Habanero Honey BBQ Sauce


  1. Setup a slow cooker in a safe area in the kitchen
  2. Rub the pork butt with first 6 spices and set aside
  3. Turn the slow cooker on high add the apple cider vinegar, chicken stock, Acacia Honey and mix well
  4. Place the pork in the slow cooker
  5. Add the Quartered orange, cinnamon stick, 2 shallots, garlic cloves around the pork
  6. Cook the pork for 4 hours on high and 2 hours on low for a total of 6 hours. Pork should be very tender to touch.
  7. Remove pork from slow cooker and let cool for 1 hour also discard everything inside the cooker except half the liquid. 
  8. After it has cooled pull the pork with your hands then add the remaining liquid then add the desired amount of Habanero Honey BBQ Sauce

Acacia Honey Cheddar Beer Bread


3 ¼ Cups All-Purpose Flour

1 Teaspoon Baking Soda

1 Tablespoon Baking Powder

1 Teaspoon Kosher Salt

1 Teaspoon Fresh Ground Pepper

1 Teaspoon Smoked Paprika

1 Teaspoon Garlic Powder

1 Teaspoon Chili Powder

2 Whole Large Eggs

¼ Cup Acacia Honey

1 Cup Shredded Cheddar Cheese

12 oz Beer Preferably an Ale or Lager

4 Tablespoons Melted Butter

¼ Cup Buttermilk

1 Cup Sliced Scallions


  1. Preheat oven to 350°F and lightly spray the sides of a 12-compartment small loaf pan. Set aside.
  2. Add flour, baking soda, baking powder, and all spices to a mixing bowl and stir to combine. After dry ingredients are combined stir in the eggs, acacia honey, shredded cheese, beer, butter, buttermilk and scallions. Mix well until all is incorporated.
  3. Spoon batter to pan into the 12 loaf slots
  4. Bake for 35-40 minutes, until golden brown; and a toothpick inserted into the center comes out clean
  5. Let bread cool in the pan for 10 minutes then turn out carefully onto a wire rack to finish cooling.

Honey Cabbage Slaw


1 head red cabbage

1 head nappa cabbage

1 Red Onion

½ cup red wine vinegar

¼ cup mayonnaise

2 tablespoons fresh squeezed lime juice

¼ cup honey

1 tsp kosher salt

1 tsp fresh black pepper


  1. Slice the red cabbage in half and cut out the core, do this by slicing the core on both sides and across the top then it should pop out.
  2. Cut the cabbage with your knife until shredded
  3. Do the same to the Napa cabbage, shave with your knife until shredded
  4. Clean the red onion and slice thin
  5. In a large mixing bowl add the red wine vinegar and mayonnaise and whisk well util incorporated
  6. Add the lime juice, honey, salt, and pepper and whisk until blended well
  7. Add the shredded cabbage and red onion to the mixing bowl and toss until coated well.
  8. Let the slaw sit for about an hour in the refrigerator for the slaw to come together