BBQ Pulled Pork Sandwiches With Homemade BBQ Sauce
- Ready In:
- 7hrs
- Ingredients:
- 21
- Yields:
-
8 Sandwiches
- Serves:
- 4
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.
-
Wet Mop Basting Sauce:
- 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.
- Yield: 2 1/4 cups
-
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.
- Yield: about 2 cups.
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Reviews
-
Spot on! Dry rub, slow cooked and mopped with a vinegar BBQ sauce.... that's the way I remember it. The only thing I do differntly is top the sandwich with more vinegar BBQ sauce (if needed) and coleslaw. No thick BBQ sauce. With a side of fried okra and hush puppies, preceeded with a bowl of Brunswick Stew you have a traditional NC luchtime tradition. Kudos to you... great stuff!