BBQ Pulled Pork Sandwich


BBQ Pulled Pork Sandwich

Dressed Pork sandwich top close2
Don’t worry, I’ll show you how it’s done.

Outdoor Pulled Pork Bark

One of my readers recently requested for a pulled pork recipe on the Clean Slate Facebook Page, so here it is.

 

She happens to be from Canada, so this is an oven friendly version. If you prefer to smoke it out on the grill, please be my guest. The rub and the cure process are the same for an oven, smoker, or pit. If your are going to smoke the meat, I would suggest smoking it over soaked hickory chips for 2 hours before moving to a 350 degree fahrenheit oven for  2-4 hours.

Pulled Pork Recipe

Ingredients:

  • 2 kilo (4.4 pounds) of Pork Shoulder (“Boston butt” cut, bone in. Boneless is fine too, but the bone adds flavor)
  • 2 Tbsp Sea Salt
  • 4 oz. Olive Oil

Directions: 12-24 hours before cooking wash and dry the pork well. Place in a disposable aluminium tray. (You will thank me later) Slather with olive oil and rub entirely with salt. *If you use plastic gloves, more seasoning sticks to the meat and not your hands. Place uncovered in the refrigerator for at least 12 hours, however, I would suggest a full 24 hour cure. 

Preheat your oven to its maximum temperature. Remove from the refrigerator and dust off any excess salt. Liberally cover with at least 4 Tbsp of rub. 

Clean Slate Rub Recipe

Ingredients:

  • 3 Tbsp Brown Sugar
  • 3 Tbsp Coco Sugar
  • 2 Tbsp  Sweet Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1/2 Tbsp Fresh Ground Black Pepper
  • 1/2 Tbsp Ground Ginger
  • 1/2 Tbsp Onion Powder
  • 1/2 tsp Ground Rosemary (A Tablespoon of whole rosemary in a blender or food processor will yield enough powder)

Directions: Lower the oven’s heat to 350 degrees fahrenheit. Place the aluminium tray with the meat inside in the center of the oven. The entire process will like take around 4-6 hours. Just a note, as long as it stays moist the outside of the meat with form a shell, or “bark” and not burn. To ensure this check the meat at least every hour and baste with the rendered juices and this thin BBQ sauce called a “mop sauce”. Use this to brush the entire surface of the pork every hour, thoroughly soaking any dry areas.  

Mop Sauce Recipe

Ingredients:

  • 1 Cup Distilled Vinegar
  • 1/4 Cup Ketchup
  • 1/4 Cup Apple Juice
  • 3 Tablespoons Brown Sugar
Outdoor Pulled Pork
After the first two hours the “bark” is already developing. Incredibly tempting not to eat it all at this point.
Indoor Pulled Pork
At the four hour point.

indoor pulled pork bark

Indoor Pulled Pork Closeup

Indoorpulledpork macro
Continue basting to ensure the outer crust does not burn.
Pork Fork
At the six hour point it was literally falling apart to the touch. I think it’s done. 🙂
Shredding Pork
Use two large forks like bear claws to shred the pork.

shredded pork closeup2

shredded pork closeup

Ok at this point you could sit down and eat. OR you could turn what ever “mop” sauce you have left into the most legit BBQ sauce on the planet.

Clean Slate BBQ Sauce

Ingredients:

  • 1 Cup Distilled Vinegar
  • 1 Cup Ketchup
  • 1/4 Cup Apple Juice
  • 1 tsp Tabasco
  • 3 Tbsp Brown Sugar
  • 2 Tbsp Coco Sugar
  • 1/2 Tbsp Sea Salt
  • 1 tsp Fresh ground Black Pepper
  • 1 tsp Crushed Red Pepper

Dressed Pork sandwich top close2

Dressed pork close

Dressed Pork Top

Pickles

Oh the fun you can have in the kitchen while waiting on the BBQ. I decided that pickles and coleslaw would be a good use of my time.

Sweet Dill Pickles:

Ingredients:

  • Cucumber – 1 pickle cucumber cut into spears or slices.
  • Carrot – 1 small carrot cut into small spears.
  • Garlic – 3-4 cloves whole or sliced.
  • Vinegar – 5-6 ounces or 1/3 of the jar.  I used distilled but white wine, rice, or cider vinegar is fine.
  • Salt – 2 Tbsp
  • Sugar – 4 Tbsp
  • Peppercorns – At least ten in count of any color peppercorns you can find.
  • Bay Leaf – 2 or more.
  • Celery Seed – 1 tsp.
  • Dill Seed – 1 tsp.
  • Anise Seed – 1 large pinch
  • Water – Fill the remaining space with distilled water.

Directions: Fill a 16 oz. canning jar with all the ingredients except water. These taste best after 24 hours, and will keep in the refrigerator around 1 week.

Purple Cabbage Coleslaw

Ingredients:

  • Purple Cabbage – 1 small head. Any cabbage you can find is fine.
  • Parsley – 1 large handful of flat or curly-leaf variety.
  • Lemon – 1 lemon and around a tsp of its zest. I like a lot so use to your taste preference.
  • White Sugar – 2-4 tablespoon depending on cabbage size.
  • Celery Seed – 1 Tbsp
  • Mayonaise – I use this very very sparingly. But i really do not like mayo as I have mentioned before. If you like a wet coleslaw add more to your taste preference. I used about 2-3 tablespoons for a medium cabbage.
  • Distilled Vinegar – A large splash, be careful you don’t want pickled cabbage. I use about two tablespoons but it depends on how much cabbage you have.

Directions: This recipe is all about what you like and how acidic, creamy, or lemony you prefer coleslaw. Adjust to suit your palate. 

Pickle garnish macro

Pulled Pork Board

Pulled Pork Board Side View

pork board sideview 2

Well, this turned out to be one of the best BBQ sandwiches I can remember. It reminded me of an old classic from my childhood from a place called Jerry Lee’s. They deliver, so if you are in the States try out their Boudin or Andouille Sausage.

The Clean Slate BBQ sauce is also a keeper. I am going to continue tweaking it to perfection, but for now it is my second favorite sauce only to Mcclards.  They will also deliver their amazing sauce to your door.

I hope you all will try this recipe. I know it is quite involved but I cannot think of a better way to spend the weekend. If you have any suggestions or recipes for future posts please let me know in the comments.

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