Smoked Pulled Pork Sandwiches
What can I say, I’ve always enjoyed the flavor of smoked meats. I can remember every holiday waking up to my folks smoking a ham or a turkey. Since then the smell of a hickory smoker always makes me salivate.
I sometimes use mesquite or pecan depending on the flavor profile of the meal I’m preparing; but, hickory is still my standard go to wood.
I am no pit master, barbecue expert or even a grilling specialist. I’m well versed home chef, that knows a few things about using a smoker or grill, but definitely not the person. To accept expert advice from, on that particular method of cooking. With all of that said, I used to spemf Sunday smoking a few chickens and a few pounds of Cajun sausage to use during the weak for different meals. Nowadays, I don’t use the smoker nearly as often; but, I still throw a few pounds of sausage in during each smoke session.
With the pandemic still under way, we are still ordering most of our groceries for delivery. With that being the case, much of what I’m cooking is requiring a certain level of adjustment, substitutions or just thinking on the fly to get the best result. I never would have chosen the cut of meat I’m using for this meal. I ordered a butt roast, of at least 8 pounds. What I got was a 4 pound picnic roast, with a huge bone in it. Don’t get me wrong, I always want a bone in roast, the flavor is much better. However, I usually like some roast with my bone.
What can you do? When life hands you a crappy cut of meat, make it taste like the best crappy cut of meat you’ve ever had. So that’s what I did.
First I scored the fat cap, which was on the side (thank you butcher). Then, I covered it in mustard and added a Kentucky bourbon rub that I’ve been holding onto.
After that you’re done. Put the piglet in the fridge until the next day.
On smoke day, I got the smoker up to 250, and then put in the roast. I use a probe meat thermometer to avoid me having to violate the privacy of the pig piece while he’s absorbing as much smoke flavor as he can. (Pig sauna). Once he reached 165 degrees I pulled him out and wrapped him in aluminum foil, then, returned him to his personal smoke sanctuary.
After I wrapped the roast, I took the time to add the sausage to the smoker. This way they both come out at the same time.
Once the roast hit 205 degrees, I removed everything from the smoker and let them rest for at least 30 minutes, an hour tends to be best here.
After the pig rested, I went ahead and toasted some buns, before shredding the meat.
To make the sandwich I put Mayo on the bun, then some pulled pork with bbq sauce followed by coleslaw and pickled red onion. Any topping really work well here. The pig is a magical animal and any combination would really work well; just make it to your liking.