pulled pork bbq sandwiches


it was moving day and we enlisted the help of several of our dear friends to help us out. we were only moving to a bigger apartment in the same building, so hiring movers seemed like a waste of money. since helping your friends move is always an annoying task, i decided to make all of our helpers homemade pulled pork sandwiches. i figured this would thank them in a much more loving way than delivery pizza and a case of beer ever could. i think it did the trick. if you have never tried your hand at slow roast bbq, this recipe is for you. it’s simple, fairly inexpensive, and really feeds a crowd. oh, and you don’t even need a grill. but don’t worry, it’s the real deal. even the most die hard bbq fans will be licking their fingers and coming back for seconds…

 

bbq pulled pork with lemon cole slaw (serves 10)

5lb -7lb pork shoulder roast (also called  boston butt)

for the rub:

3 tablespoons brown sugar
3 tablespoons kosher salt
2 tablespoon chillie powder
1 tablespoon garlic powder
1 tablespoon paprika

combine all the ingredients and rub generously all over the pork shoulder (don’t be shy). wrap in plastic wrap and refrigerate over-night.
preheat your oven to 3oo degrees. place your pork shoulder on a baking sheet and bake for 6-8 hours. (you’ll know it’s ready when it starts to come apart with just the slightest tug of a fork) let your pork rest for 20 minutes (it’s been through a lot people!)

after the pork has rested, using 2 forks, pull the meat apart and mix with the bbq sauce.
for the bbq sauce:

2 tablespoons olive oil
1 onion, diced
3 gloves garlic, minced
2 cups ketchup
1/2 cup cider vinegar
1/4 cup dijon mustard
1 tablespoon liquid smoke
1 tablespoon worchester sauce
2 teaspoons chillie powder
salt and pepper to taste

heat the olive oil and saute the onion until it’s soft and translucent. add the garlic and saute for a few more minutes. add the rest of the ingredients and simmer until the flavors combine (about 30 minutes). check for seasoning. i always end up tweaking this recipe several times. a little more heat, a little more ketchup, etc. etc. keep the bbq sauce on a low simmer until you’re ready to use it. you could make this a day ahead as well and heat it just before serving.

for the coleslaw:

1 head napa cabbage, shredded
1/2 head purple cabbage
2 carrots, grated
1/4 cup mayo
1/4 cup sour cream
1 lemon, juiced
1 tablespoon celery seed
1 teaspoon kosher salt
1/2 teaspoon black pepper

whisk together the mayo, sour cream, lemon juice, celery seed and salt and pepper. keep the sauce in the refrigerator until you’re ready to serve. right before serving, pour over the cabbages and carrots. (don’t try to mix this ahead because it can get super soggy. you can make the sauce a day ahead though).

serve your sandwiches on soft, white rolls with a generous helping of coleslaw right on the bun. this recipe is a lot easier than it may appear to be at first glance. you can certainly cut out a step by buying your bbq sauce, but give it a try… it’s really a cinch. enjoy your new bbq knowledge and make a little extra rub. i have plans for the leftovers!
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About jentarantino

i went to culinary school back in the mid 90's where i soon discovered that most of my favorite things to eat begin with celery, carrots and onions; or at the very least, one of the three. i cooked professionally for a very short time, but never stopped being a "home cook". i used the skills i acquired in school to teach myself to bake and kept up on food trends by becoming addicted to cooking shows and food magazines. i will eventually open my own soup shop, but until that happens, this blog will be my culinary outlet. i hope it inspires you to... stand lovingly over a simmering pot, wait anxiously for rising bread dough, frost cupcakes with care, marinate, brine, and most importantly... make it yourself!
This entry was posted in meat dishes, pork, Recipes. Bookmark the permalink.

One Response to pulled pork bbq sandwiches

  1. Erik says:

    Though these sandwiches were super amazing, my favorite part was eating the charred pork bits off the string you tied it up with. Viva la pork!

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