Pulled Pork Sandwiches
This is not only a great way to use up leftover BBQ pork, but leftover pork roast, as well. Or if you are having a football party, make ’em from scratch.
If you don’t have leftovers, how much pork you buy depends on how many people you are planning to feed. For example, for only a few people, you can buy some country-style ribs. For 10-12 people, buy a Boston butt roast (4-5 lbs.), which is really the top end of the pork shoulder. For the rotisserie, and to feed even more people, I had the butcher bone the larger lower portion, for some reason called a picnic ham (uncured), which weighed about 12 lbs., and tie it up. I had it on the rotisserie, on high at first and low after the first hour, for about four hours total. (See photo below.) I kept it in the smoke by adding wood chips to the smoker every half hour. Another option: if you have a pressure cooker you can save a few hours. Add liquid smoke if you want to get extra BBQ flavor.
In the pot, place the ribs (or the roast), add 4 cups of water, and either put in a 350 degree oven or start the pressure cooker. In the oven, let it cook for two or three hours. In the pressure cooker, they will be done in 1/2 hour.
If you can barbeque it outside, plan on four to eight hours in the smoke at 200 degrees. The more the better. Or use the rotisserie for about four hours. Either way, keep wood chips smoking the whole time.
After cooking and cooling down, shred the meat with your fingers and/or forks (“pulled pork”). Drain off excess fat, and set aside, keeping it warm. For each sandwich, use some of the dark outside meat (called Mr. Brown) and some inside moist white meat (called Miss White). Now you can use the proper BBQ lingo, making sure each guest gets the right amount of Mr. Brown and Miss White.
Make mix the following ingredients in a small sauce pan to make the Pork Rib Sandwich Sauce:
3/4 cup catsup
1/2 cup vinegar
1/2 cup water
1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon liquid smoke
1/4 teaspoon pepper
OR, use a prepared barbeque sauce.
If you want to make it North Carolina style, make the sauce using one cup of vinegar, 1 tablespoon sugar, a teaspoon of salt, and a teaspoon of red pepper flakes (or Tabasco sauce). Experiment a little, and make it to your own taste.
Mix the sauce into the meat. Prepare the rolls with mayonnaise, add the meat mixture, and garnish with pickle coins. An excellent option is to add coleslaw to the sandwich, like they do in many barbeque restaurants. Another favorite option around here is to butter and toast hamburger buns on a griddle, put pickle and chopped onion on the bottom of the bun, add the pork and sauce, and top with coleslaw.