subject: Pulled BBQ Pork Sandwiches with Wet Mop Basting Sauce [print this page] Pulled BBQ Pork Sandwiches with Wet Mop Basting Sauce
Ingredients
1 (4 lb) boneless pork butt
3 tablespoons dark brown sugar
2 tablespoons spice essence ( or recipe follows)
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon fresh ground black pepper
1 tablespoon cayenne
Wet Mop Basting Sauce
1 cup white vinegar
1 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon red pepper flakes
1 tablespoon cracked black pepper
1 tablespoon salt
Barbecue Sauce
1 cup apple cider vinegar
1 cup ketchup
3 tablespoons packed dark brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon dry crushed red pepper
Directions
Place the pork in a baking dish. In a bowl, combine the sugar, Essence, salt, cumin, paprika, pepper, and cayenne. Rub the seasoning evenly over the pork to coat. Cover with plastic and refrigerate at least 4 hours or overnight.
Preheat an oven or smoker to 225 degrees F.
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 Basting Sauce every 45 minutes, until tender and the internal temperature reaches 160 degrees F. (The cooking should take about 6 to 7 hours.) Remove from the oven and let rest for 20 to 30 minutes.
With a knife and fork or two forks, pull the meat apart into small slices or chunks. Toss with the Barbecue Sauce, to taste, and divide among the hamburger buns. Top with the coleslaw. Serve with the pickles and additional Barbecue Sauce on the side.
The night before you cook the pork, combine all the ingredients in a large bowl and whisk well. Refrigerate and let the flavors blend overnight.
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, savor and enjoy!
Note:
When preparing your wood-chips, make sure you do this slightly ahead of firing up your smoker as the more water the chips absorb, the longer they will provide useful smoke to cook with.
Some people prefer using forks to pull their pork though sometimes regular cutlery forks can be a little too flimsy for the job. If you find regular forks too hard to work with for this task, you can buy specialist "claws" for pulling pork that make the job much easier.
