Tuesday, August 10, 2010

Carolina-esque Pulled Pork Sandwiches

Oh, it's good.
It's a Pulled Pork Sandwich with Creamy Lime Coleslaw.

Carolina-esque Pulled Pork Sandwich
Makes about 8-10 sandwiches
Printable recipes here: click

2 Tbsp brown sugar
1 1/2 tsp cumin
1 1/2 tsp paprika
2 tsp salt
1/2 tsp freshly ground black pepper
3-6 pound pork butt (or pork shoulder)
1 giant Walla Walla onion (or 2 smaller sweet onions)

Mix the spices together and rub them into every nook and cranny of your roast. Stick in the fridge for at least a couple of hours--overnight, ideally. Rough chop the onions and layer them in the bottom of a crock pot. Lay the roast on top, add one batch of Wet Mop Basting Sauce (the recipe for which can be found on the printable version of the pork recipe), and cook on low for at least 5 hours. Remove the roast from the crock pot and let it rest for at least 15-20 minutes. Use a fork to shred the roast, adding more juice from the crock pot as needed. If you live in Oregon, find some Portland French Bakery Kaiser Buns (preferably the Kaiser Bun) for serving. If you don't live in Oregon, you're missing out and will have to substitute with an inferior bun.

Top sandwiches with a slather of Barbeque Sauce (I use a gravy boat to serve mine) and the delightfully different Creamy Lime Slaw from Sunset Magazine's July 2010 issue.


This recipe puts all my other attempt at Pulled Pork to shame. Shame, I tell you! It's easy and delicious, as well as inexpensive and impressive. Don't spend your money on a good pork loin--go for the cheapy butt or shoulder and cook the heck out of it. The loin will just dry out, but the butts and shoulders get juicier and tastier.

If you throw in a tasty dessert, you'll wake up the next morning to find what appears to be a hobo camp in your front yard. Don't be alarmed. It's just your friends and they're waiting patiently for you to make the meal again.

Oh, and you'll have to click on the Creamy Lime Slaw to get the printable version.


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