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Barbecued Pulled Pork Sandwiches With Homemade BBQ Sauce

Type: Pork
Courses: Main Course, Sandwiches
Serves: 8 people

Recipe Ingredients

8   Hamburger buns
  Pulled Pork
1   Boneless pork butt - (abt 4 lbs)
3 tablespoons 45mlDark brown sugar
2 tablespoons 30mlEssence
  = (see Bayou Blast recipe)
1 tablespoon 15mlSalt
1 tablespoon 15mlCumin
1 tablespoon 15mlPaprika
1 tablespoon 15mlFreshly-ground black pepper
1 tablespoon 15mlCayenne
  Wet Mop Basting Sauce
1 cup 237mlWhite vinegar
1 cup 237mlApple cider vinegar
1 tablespoon 15mlDark brown sugar
1 tablespoon 15mlRed pepper flakes
1 tablespoon 15mlFreshly-cracked black pepper
1 tablespoon 15mlSalt
  Barbecue Sauce
1 cup 237mlApple cider vinegar
1 cup 237mlKetchup
3 tablespoons 45mlDark brown sugar - (packed)
1 tablespoon 15mlYellow mustard
1 tablespoon 15mlMolasses
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlDried crushed red pepper
  Kicked Up Cole Slaw
3/4 cup 177mlMayonnaise
1/4 cup 59mlDijon mustard
1/4 cup 40g / 1.4ozLight brown sugar - (packed)
3 tablespoons 45mlApple cider vinegar
2 tablespoons 30mlButtermilk
4 teaspoons 20mlCelery seeds
1 teaspoon 5mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
1/8 teaspoon 0.6mlCayenne
3 cups 711mlShredded green cabbage - (abt 1/2 head)
3 cups 711mlShredded red cabbage - (abt 1/2 head)
1   Green bell pepper - finely diced
1   Carrot - peeled, shredded (large)
1/2 cup 31g / 1.1ozGrated yellow onion
1/4 cup 23g / 0.8ozMinced fresh parsley
  Fried Pickles
1   Whole dill pickles - (16 oz)
1 cup 237mlButtermilk
2 tablespoons 30mlHot red pepper sauce
1 cup 62g / 2.2ozAll-purpose flour
1 cup 62g / 2.2ozYellow cornmeal
2 tablespoons 30mlEssence
  = (see Bayou Blast recipe)
4 cups 948mlVegetable oil - for frying
  Salt - to taste

Recipe Instructions

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.

EMERIL LIVE with Emeril Lagasse - (Show # EM-1E62) - from the TV FOOD NETWORK


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