Recipes by Jack Jameson, Jack’s Catering and Jack’s Git N Go • Photos by Jonna Dodge

Pulled Pork Sliders

(feeds 12 people, with additional left over)


  • 1 8- to 10-pound Boston Butt Roast 
  • BBQ spice rub
  • Apple juice
  • Coleslaw
  • Hawaiian or potato rolls
  • Jack’s Signature Sweet BBQ Sauce 


Start with 1 8- to 10-pound Boston Butt Roast, and trim fat around the roast to 1/4 inch.

Season with your favorite BBQ spice rub and let sit for 1 hour.

Smoke cook for 10 hours at 250 degrees over hickory wood. Spritz with apple juice every hour.

The roast will be done when it reaches an internal temperature of 195 degrees. Then remove the roast from the smoker and wrap it in foil, letting it sit for 1 hour. 

To assemble the sliders: 

Slice 1 Hawaiian roll in half and place about 1-1.5 ounce of the pulled pork on the roll. Top with Jack’s Signature Sweet BBQ Sauce and a dollop of your favorite coleslaw.


Roasted Brussels Sprouts


  • 24 ounces Brussels sprouts
  • Vegetable oil
  • 1 cup bacon 
  • 1 cup chopped pecans 
  • Balsamic reduction
  • 1 teaspoon garlic powder 
  • Salt and pepper to taste


Slice Brussels sprouts in half and toss in oil, garlic powder, salt and pepper.

Place Brussels sprouts on a baking sheet and bake at 400 degrees for 20-30 minutes (depending how crispy you like them). 

Toss Brussels sprouts and add in chopped pecans and cooked bacon (cut into small pieces).

Bake for 5 more minutes.

Remove from the oven and lightly drizzle with balsamic reduction.

Autumn Salad


  • 16 ounces Spring Mix
  • 3/4 cup feta cheese
  • 1/2 cup dried cranberries
  • 1/2 cup diced red onion
  • 1/2 cup pumpkin seeds
  • Dressing (at right)


In a small bowl, warm maple syrup (flattop, stovetop or microwave — whatever is available to you!).

Combine hot sauce with maple syrup and transfer to a serving dish or set aside until plating.

Sweet Maple Dijon Mustard Vinaigrette


  • 3 tablespoons real maple syrup
  • 2 1/2 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, minced
  • 2 1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried, crushed
  • Salt and freshly ground black pepper
  • 1/3 cup olive oil


In a small saucepan, whisk together maple syrup, apple cider vinegar, mustard, garlic and rosemary. 

Bring to a boil over medium heat, then allow to boil, stirring frequently, 2 1/2 minutes. 

Remove from heat and stir in olive oil and season with salt and pepper (about a scant 1/4 teaspoon of each).