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  • Barbecued Pulled Pork Sandwiches With Homemade Bbq Sauce

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    Ingredients

    • 8 pcs Hamburger buns
    • 1 pc boneless pork butt - (abt 4 lbs)
    • 3 Tbsp. dark brown sugar
    • 2 Tbsp. Essence (see Bayou Blast recipe)
    • 1 Tbsp. salt
    • 1 Tbsp. cumin
    • 1 Tbsp. paprika
    • 1 Tbsp. freshly-grnd black pepper
    • 1 Tbsp. cayenne
    • 1 cup. white vinegar
    • 1 cup. apple cider vinegar
    • 1 Tbsp. dark brown sugar
    • 1 Tbsp. red pepper flakes
    • 1 Tbsp. freshly-cracked black pepper
    • 1 Tbsp. salt
    • 1 cup. apple cider vinegar
    • 1 cup. ketchup
    • 3 Tbsp. dark brown sugar - (packed)
    • 1 Tbsp. yellow mustard
    • 1 Tbsp. molasses
    • 1 tsp salt
    • 1/2 tsp dry crushed red pepper
    • 3/4 cup. mayonnaise
    • 1/4 cup. Dijon mustard
    • 1/4 cup. light brown sugar - (packed)
    • 3 Tbsp. apple cider vinegar
    • 2 Tbsp. buttermilk
    • 4 tsp celery seeds
    • 1 tsp salt
    • 1/4 tsp freshly-grnd black pepper
    • 1/8 tsp cayenne
    • 3 cup. shredded green cabbage - (abt 1/2 head)
    • 3 cup. shredded red cabbage - (abt 1/2 head)
    • 1 pc green bell pepper finely diced
    • 1 lrg carrot peeled, shredded
    • 1/2 cup. grated yellow onion
    • 1/4 cup. chopped fresh parsley
    • 1 jar whole dill pickles - (16 ounce)
    • 1 cup. buttermilk
    • 2 Tbsp. warm red pepper sauce
    • 1 cup. all-purpose flour
    • 1 cup. yellow cornmeal
    • 2 Tbsp. Essence (see Bayou Blast recipe)
    • 4 cup. vegetable oil for frying Salt to taste

    Directions

    1. Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne.
    2. Rub the seasoning proportionately over the pork to coat. Cover with plastic and chill at least 4 hrs or possibly overnight.
    3. Preheat an oven or possibly smoker to 225 degrees.
    4. 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
    5. Basting Sauce every 45 min, till tender and the internal temperature reaches 160 degrees. (The cooking should take about 6 to 7 hrs.) Remove from the oven and let rest for 20 to 30 min.
    6. With a knife and fork or possibly two forks, pull the meat apart into small slices or possibly 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.
    7. Wet Mop Basting Sauce: The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Chill and let the flavors blend overnight. (Makes 2 1/4 cup.)
    8. 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. (
    9. Makes about 2 cup.)
    10. 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.
    11. In a large bowl, combine the remaining ingredients. Toss with the dressing till proportionately coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to refrigerateslightly before serving. (Makes 8 servings)
    12. Fried Pickles: Drain the pickles in a colander, then spread on paper towels to drain completely.
    13. Combine the buttermilk and warm sauce in a bowl. In a separate bowl, combine the flour, cornmeal, and 2 Tbsp. of Essence.
    14. Heat the oil in a medium pot to 350 degrees.
    15. Submerge the pickles in batches in the buttermilk, then dip into the flour mix, tossing to proportionately coat. Shake in a strainer to remove any excess batter. Add in to the oil in batches, turning, till golden and crisp, about 2 min. Drain on paper towels, and season with Essence and salt, to taste. Repeat with the remaining ingredients.
    16. Serve warm.
    17. This recipe yields 8 sandwiches.

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