This summer favorite, created by Chef Dakotah van Patten of Dickey’s Barbecue Pit for the U.S. Highbush Blueberry Council’s recipe contest, will thrill crowds in any setting.


Rub (Yield 24 oz.)

  • 16 oz. Dickeys Pork Rub
  • 8 oz. Blueberry Powder

Blueberry Jalapeño BBQ Sauce (Yield approx. 1 qt.) 

  • 2 pt. Blueberries 
  • 2 ea. Fresh Jalapenos
  • 8 oz. Water
  • 32 oz. Dickeys BBQ Sauce



  • Mix ingredients well and set aside.

Pork Butt Preparation

  • Rub each side of the raw pork butt with approx. 1oz of the rub 
  • Place rubbed pork in an aluminum boat fat side up
  • Smoke at 225 degrees for 14 hours or until passes the fork test
  • Remove from smoker and serve

Blueberry Jalapeno BBQ Sauce

  • Clean and rinse the Blueberries (removing stems and other foreign materials) and the Jalapenos 
  • Slice the jalapenos long ways
  • Place 1 pt. of blueberries, jalapenos, and 8oz water (enough to cover) in a sauce pot 
  • Boil until the blueberries and jalapenos are tender
  • Add BBQ sauce and simmer for about 10 minutes 
  • Taste to test the spicy level, once level is achieved remove the jalapeño slices 
  • Add remaining Blueberries and simmer for 3 minutes, then remove from the heat
  • Cool down or hold hot

Sandwich Preparation

  • Toast your brioche bun
  • Weigh out 1/4lb of pulled pork
  • Grab, squish and tickle 
  • Sprinkle 1 teaspoon of rub on the portioned pork
  • Place the pork with rub on the toasted bun 
  • Top with Blueberry Jalapeño BBQ sauce, serve immediately

For more, visit the U.S. Highbush Blueberry Council’s website for more blueberry recipes and inspiration.


Feature, Recipes