Barbecued Pulled Pork Sandwiches With Homemade Bbq Sauce Recipe

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Servings: 8
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Ingredients

Cost per serving $2.51 view details

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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Nutrition Facts

Amount Per Serving %DV
Serving Size 509g
Recipe makes 8 servings
Calories 1578  
Calories from Fat 1163 74%
Total Fat 131.63g 165%
Saturated Fat 11.82g 47%
Trans Fat 2.82g  
Cholesterol 15mg 5%
Sodium 3189mg 133%
Potassium 687mg 20%
Total Carbs 86.43g 23%
Dietary Fiber 5.0g 17%
Sugars 34.45g 23%
Protein 14.81g 24%
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