Sandwich, Pulled Pork Sandwich
In this recipe a dry rub of brown sugar, pepper, paprika and salt flavors the meat before it's cooked, and a vinegary mop is brushed onto the pork to add more taste as it is smoked. Once cooled it is "pulled", that is, shredded into slivers that are just the right size for piling onto a bun. The sandwich-drizzled with a bit of the vinegary sauce, which cuts the richness of the meat-is the ultimate Carolina barbecue. Cook this in a smoker or a barbecue that has been converted to a smoker (see below).
- ------- Dry Rub -------
- 3 Tbsp Pepper, Coarse Ground
- 3 Tbsp Dark Brown Sugar, Firmly Packed
- 3 Tbsp Paprika
- 2 Tbsp Salt, Coarse Ground
- 1 Tsp Cayenne
- ------- Meat -------
- 2 Boneless Pork Shoulder Halves (3 Lb Ea), Untrimmed (Also Known As Boston Butt)
- ------- Mop -------
- 1 Cup Apple Cider Vinegar
- 1/2 Cup Water
- 2 Tbsp Worcestershire
- 1 Tbsp Pepper, Coarse Ground
- 1 Tbsp Salt, Coarse Ground
- 2 Tsp Vegetable Oil
- 12 Soft Hamburger Buns, Split
- 8 Lbs Natural Lump Charcoal (or Briquettes)
- 6 Cups Oak (or Hickory) Smoke Chips, Soaked In Water For At Least 30 Minutes
- ------- Carolina Red Bbq Sauce -------
- 1 1/2 Cups Apple Cider Vinegar
- 1/2 Cup Ketchup
- 1 Tbsp Brown Sugar, Packed
- 1 Tsp Salt
- 1/2 Tsp Dried Crushed Red Pepper
- ------- Tangy Coleslaw -------
- 1 Cup Mayonnaise
- 1/2 Cup Carolina Red Bbq Sauce
- 2 1/2 Lb Green Cabbage, Quartered, Cored & Thinly Sliced
FOR DRY RUB: Mix dry ingredients together in a small bowl to blend.
FOR MEAT: Place pork, fat side up, on work surface. Cut each piece lengthwise in half. Place on a large baking sheet. sprinkle dry rub all over and press in to the pork. Cover with plastic and refrigerate at least 2 hours.
FOR MOP: Mix all mop ingredients together in a medium bowl, cover and refrigerate.
TO COOK: Using a kettle BBQ, close all but one vent on the bottom of the BBQ. Ignite about 25 briquettes (or lump charcoal) and when grey, spread to cover about 1/3 of the lower rack. Cover with about a cup of drained wood chips. Fill a disposable loaf pan with water and place on lower rack opposite the coals (add boiling water to the pan as necessary to maintain level). Place meat on upper rack over the loaf pan (not the coals). Cover BBQ with the lid, positioning the top vent directly over the meat and use the vents to maintain the temperature at 225° to 250°F. Use a thermometer to check temperature, when it drops below 225° or so, light more coals, add to pile along with another cup of chips. Cook pork until the internal temp registers 165°, mopping every 45 minutes (about 6 hours total). Transfer pork to a baking sheet and let stand until cool enough to handle. Shred into bite sized pieces and mound on platter. (Can be made 1 day ahead. Transfer pork and any juices to a baking dish. Cover with foil; chill. Before continuing, rewarm pork covered in a 350° oven for about 30 minutes.)
CAROLINA RED BBQ SAUCE: Stir all ingredients together in a small bowl until sugar and salt dissolve. (Can be prepared 3 days ahead. Cover and refrigerate).
TANGY COLESLAW: Whisk the mayonnaise and BBQ sauce in a large bowl to blend. Mix in the sliced cabbage and season to taste with salt and pepper. Refrigerate 3 to 8 hours, tossing occasionally.
TO ASSEMBLE: Divide pork among bottoms of the buns. Drizzle lightly with BBQ sauce. Top with coleslaw and cover with tops of buns.
Per Serving: 816 Cal (59% from Fat, 22% from Protein, 18% from Carb); 46 g Protein; 54 g Tot Fat; 15 g Sat Fat; 22 g Mono Fat; 38 g Carb; 5 g Fiber; 165 mg Calcium; 6 mg Iron; 2572 mg Sodium; 172 mg Cholesterol