Barbecued Pulled Pork Sandwiches With Homemade BBQ Sauce Recipe - Cooking Index
Barbecued Pulled Pork Sandwiches With Homemade BBQ Sauce Recipe - Cooking Index
| 8 | Hamburger buns | |
| Pulled Pork | ||
| 1 | Boneless pork butt - (abt 4 lbs) | |
| 3 tablespoons | 45ml | Dark brown sugar |
| 2 tablespoons | 30ml | Essence |
| = (see Bayou Blast recipe) | ||
| 1 tablespoon | 15ml | Salt |
| 1 tablespoon | 15ml | Cumin |
| 1 tablespoon | 15ml | Paprika |
| 1 tablespoon | 15ml | Freshly-ground black pepper |
| 1 tablespoon | 15ml | Cayenne |
| Wet Mop Basting Sauce | ||
| 1 cup | 237ml | White vinegar |
| 1 cup | 237ml | Apple cider vinegar |
| 1 tablespoon | 15ml | Dark brown sugar |
| 1 tablespoon | 15ml | Red pepper flakes |
| 1 tablespoon | 15ml | Freshly-cracked black pepper |
| 1 tablespoon | 15ml | Salt |
| Barbecue Sauce | ||
| 1 cup | 237ml | Apple cider vinegar |
| 1 cup | 237ml | Ketchup |
| 3 tablespoons | 45ml | Dark brown sugar - (packed) |
| 1 tablespoon | 15ml | Yellow mustard |
| 1 tablespoon | 15ml | Molasses |
| 1 teaspoon | 5ml | Salt |
| 1/2 teaspoon | 2.5ml | Dried crushed red pepper |
| Kicked Up Cole Slaw | ||
| 3/4 cup | 177ml | Mayonnaise |
| 1/4 cup | 59ml | Dijon mustard |
| 1/4 cup | 40g / 1.4oz | Light brown sugar - (packed) |
| 3 tablespoons | 45ml | Apple cider vinegar |
| 2 tablespoons | 30ml | Buttermilk |
| 4 teaspoons | 20ml | Celery seeds |
| 1 teaspoon | 5ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1/8 teaspoon | 0.6ml | Cayenne |
| 3 cups | 711ml | Shredded green cabbage - (abt 1/2 head) |
| 3 cups | 711ml | Shredded red cabbage - (abt 1/2 head) |
| 1 | Green bell pepper - finely diced | |
| 1 | Carrot - peeled, shredded (large) | |
| 1/2 cup | 31g / 1.1oz | Grated yellow onion |
| 1/4 cup | 23g / 0.8oz | Minced fresh parsley |
| Fried Pickles | ||
| 1 | Whole dill pickles - (16 oz) | |
| 1 cup | 237ml | Buttermilk |
| 2 tablespoons | 30ml | Hot red pepper sauce |
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1 cup | 62g / 2.2oz | Yellow cornmeal |
| 2 tablespoons | 30ml | Essence |
| = (see Bayou Blast recipe) | ||
| 4 cups | 948ml | Vegetable oil - for frying |
| Salt - to taste |
Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
Preheat an oven or smoker to 225 degrees.
Bring the pork to room temperature and place in a roasting pan, fat-side up. Slow cook in the oven, basting with the Wet Mop Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.
With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the barbecue sauce, to taste, and divide among the hamburger buns. Top with the Kicked Up Cole Slaw. Serve with the Fried Pickles and additional Barbecue Sauce on the side.
Wet Mop Basting Sauce: The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight. (Makes 2 1/4 cups)
Barbecue Sauce: In a bowl, combine all the ingredients and whisk well to dissolve the sugar. Place in a squeeze bottle and dress the pulled pork sandwiches to taste. (Makes about 2 cups)
Kicked Up Cole Slaw: In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.
In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving. (Makes 8 servings)
Fried Pickles: Drain the pickles in a colander, then spread on paper towels to drain completely.
Combine the buttermilk and hot sauce in a bowl. In a separate bowl, combine the flour, cornmeal, and 2 tablespoons of Essence.
Heat the oil in a medium pot to 350 degrees.
Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter. Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes. Drain on paper towels, and season with Essence and salt, to taste. Repeat with the remaining ingredients.
Serve hot.
This recipe yields 8 sandwiches.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E62) - from the TV FOOD NETWORK
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