Pulled Pork Sandwiches 3-8-11

B

BrianHenry

New member
I made Oven-Roasted Pulled Pork yesterday, following Tyler Florence's
recipe. Good stuff! It scratched an itch we had.

http://oi56.tinypic.com/2enb983.jpg


Dry Rub:

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt

1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

-------

The cole slaw dressing recipe was from About.com. I eliminated the
onion, substituted granulated garlic for fresh and added some celery
seed. It was very tasty.

Sandwich Slaw

Ingredients:

2 cups shredded cabbage
2 tablespoons minced onion
2 tablespoons white vinegar
2 tablespoons mayonnaise
1 clove garlic, minced
2 teaspoons sugar
1 teaspoon ground black pepper
1/2 teaspoon salt

Preparation:

Mix all ingredients together and refrigerate for at least an hour.
Place a generous portion on each pulled pork sandwich.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:


So now I've got it. Friday's dinner is taking shape. I
grabbed a Boston butt while I was out this morning- will probably
[more or less] go with the slaw recipe you posted, too.

I'm feeling like making the rolls. I don't want to make them a huge
production. I'm tempted to just go with my basic bread that I
usually do in a loaf pan or as pull apart rolls in a cake pan--- but
make them on a cookie sheet instead.

I'm open to suggestions-- something a little more substantial than a
commercial hamburg roll-- but not quite a hard roll.. . .

Jim
 
"Jim Elbrecht" wrote


I make a somewhat different one but hers sounds good too.



I use a breadmaker for the diugh with a fairly standard white, replacing 1/4
of the flour with rye. I use the dough only setting ands then pull it from
the pan and shape on wax paper dusted with a little cornmeal, and bake as
normal.

Another way is to roll the dough to a bit of a fat rope (like french or
italian bread but not too fat) then bake and cut off sections to fill.
 
On Mar 9, 1:46?am, sf wrote:
Do you have a Weber charcoal grill?? I do mine on the 'cool side' of
it with a foil package of soaked wood chips on top of the coals for
about 3 hours or so, or until the coals begin to die. Then into the
oven at 325 degrees for another 2 or 3 hours and it's simply falling
off the bone. Fabulous!

I love a good slaw, nothing better, but NOT on top of my sandwich. I
want to taste the meat and I want to taste the slaw, but not together
on a bun.
 
On Wed, 09 Mar 2011 13:45:06 -0500, Jim Elbrecht
wrote:


YAY!
These were Kaiser rolls. Hubby *really* liked them. :)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Wed, 9 Mar 2011 12:04:03 -0800 (PST), ItsJoanNotJoann
wrote:


Not anymore.


I'd like to have a Weber so I could make pastrami.

I liked cooking the butt in the oven. I wouldn't have gotten all that
wonderful juice I was able to freeze and add to stock later.

It seems to be a traditional way of making pulled pork
sandwiches. That was the first time I'd put slaw on top - I liked it
and I'm doing it again.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mar 9, 3:04?pm, sf wrote:
What will you do with the stock?? What will you add it to??
A few restaurants add slaw to pulled pork sandwiches here, but it
seems to be people from out of state who have opened restaurants in
this area who do this.
 
On 3/9/2011 9:04 PM, ItsJoanNotJoann wrote:

In Lexington, North Carolina, they put a vinegary slaw in the bun with
the pulled pork.

I have not seen that done in other parts of the country.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Mar 9, 2:04?pm, ItsJoanNotJoann wrote:

I don't get that, either. I had never heard of such a thing until
they started with the Guy Fieri dumps drive-by's and douches show.
 
On Wed, 9 Mar 2011 23:09:37 -0800 (PST), projectile vomit chick
wrote:


Yeah, well... they're tawkin' mass-made deli slaw onna Oscar Mayer
b-o-l-o-gyn on white with sallow yallow musturd.

Fresh homemade slaw is fine onna zoftag tripple decker combo; turkey,
tongue, corned beef with spicy brown on *real* Jewish rye... here,
wrap yer lips around my peeckle. LOL
 
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