Wednesday, May 2, 2012

Pulled Pork Sandwiches

This sandwich is mouthwatering deliciousness (really, the smell of the coleslaw makes my mouth start to water)!  My sister Stephanie made this sandwich for me for the first time (thanks Steph!) and I've made it a dozen times since. 


Pulled Pork Sandwiches

4-7 pound Pork shoulder
Salt and pepper

Salt and pepper the pork shoulder.  Place pork in a roasting pan or Dutch oven.  Cover tightly with foil or a lid and roast pork at 300 degrees F for several hours, turning once every hour (I totally didn't do this).  When it is fork tender (I let mine go about 7 hours to make sure it was fork tender).  Remove pork from pot and shred with two forks. 

Brioche burger buns spilt; buttered and toasted (this is a must!)
Dead Simple Slaw (recipe follows)
Big Al's K.C. Bar-B-Q sauce (recipe follows)

Dead Simple Slaw

2 1/2 pounds green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded (I use the 16-ounce bag of pre-shredded cabbage)
1 medium onion, finely chopped
1 large green bell pepper, finely chopped
1 large carrot, coarsely grated
1 1/4 cups mayonnaise
1/3 cup cider vinegar
2 teaspoons sugar

Toss all vegetables in a large bowl with 1 teaspoon each of salt and pepper.  Whisk together mayonnaise, vinegar, and sugar, then toss with the slaw.  Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).

Recipe from Smitten Kitchen

Big Al's K.C. Bar-B-Q Sauce

2 cups ketchup
2 cups tomato sauce
1 1/4 cup brown sugar
1 1/4 cup red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke (I use mesquite)
2 tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper (I use 1/4 teaspoon)
1 teaspoon salt
1 teaspoon coarsely ground black pepper

In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, vinegar, molasses, liquid smoke and butter.  Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.

Reduce heat to low, and simmer for up to 20 minutes.  For thicker sauce, simmer longer and for thinner, less time is needed. 

*This is my favorite barbeque sauce

Recipe is from Allrecipes

Assemble sandwich:  Take buttered, toasted bun and place shredded pork on bottom half.  Top with barbeque sauce and lots of yummy coleslaw.  Top with top half of bun and eat (it will be deliciously messy).

1 comment:

  1. How many sliders would this make for?

    ReplyDelete