BBQ pulled pork sandwiches
BBQ pulled pork is one of my favorites and its so easy to prepare it beats the socks off of standard lunch fare sandwiches. I’ve probably had more pork sandwiches in the last three days than I really should have, but hey can you blame me?
I had plenty of practice perfecting a perfect (say that three times fast) homemade barbeque sauce that packed a punch flavor wise but let the pork shine as well. At first I attempted some sort of Asian BBQ sauce that really didn’t turn out all that well. I put that idea to rest and just focused on a standard BBQ sauce that would do its job with no bells and whistles added.
I came up with a basic sauce that was perfect for Amber and I. Not too sweet and not too tangy. Just right. The beauty of homemade BBQ sauce is that you can customize it exactly to you liking.
Like spicy? -Make it burn!
Like sweet? -Add that brown sugar!
Like tangy? -Apple cider vinegar to your heart’s content.
Maybe the reason why I didn’t care for the Asian inspired BBQ sauce is because I love regular ole barbeque so so much. Although, I would be very tempted to try this recipe with a Korean BBQ sauce that I made with steak a while back.
I used pork shoulder as the meat of choice to make this pulled pork. We smoked it in the smoker for 10 hours at 215 degrees and used hickory as the wood of choice. The pork shoulder was brined overnight in a brown sugar/ salt brine. If you want the exact recipe shoot me a message. An internet search will conjure up all kinds of brining recipes for pork shoulder that’s fun to experiment with.
My favorite way to eat BBQ pulled pork has to be on a sandwich. A touch of mayo is nice, maybe some diced green onions, and that’s it. In other words, the simpler the better. Serve them on a hearty toasted kaiser roll and kick back, relax, and call it a day. In fact, that’s what I am going to go do right now. Until next time.
- 3 cups of cooked shredded pork
- 3-4 kaiser rolls (sliced)
- 2 tablespoons water
- The BBQ sauce
- ⅔ cup of ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon light brown sugar
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- Mix all of the ingredients for the BBQ sauce in a bowl. Combine well.
- In a skillet, add the 3 cups of pulled pork over medium heat. Stir in the desired amount of BBQ sauce and add 2 tablespoons of water so the meat is nice and moist. Heat until warm.
- Serve on toasted kaiser rolls with mayonnaise. Enjoy!