Sunday, February 6, 2011

Delicious Pulled Pork Sandwiches

I was watching Guy's Big Bite, and thought this sounded good. Which it was! The episode was titled "It's Always Finer in Carolina."

On Guy's other show, Diner's Drive-Ins and Dives, he went to a place in Carolina called Wilson's Holy Smoked BBQ. This recipe is an adaptation from the original.

It took about 11 and a half hours of prep and cooking, but it was worth it. The rub and sauce were a bit too spicy for me, so I think I may modify the amount of heat next time. I also think that a different kind of bread needs to be used. I think the ciabatta rolls were too chewy, although you do want a chewy bread for this.

I either didn't get the pan hot enough or didn't use a big enough pan for smoking the meat. I still thought it tasted good. I'll have to try the whole indoor smoking thing again. I do have to warn you that while I was heating up the pan, the house got very smokey that I had to open a couple windows. The meat itself cooked a total of 9 hours, and could have stayed in longer without drying out.

I had enough rub left over that I could have used on another cut of meat. I would suggest only using 2 TBSP chili powder and 1/4 teaspoon of cayenne, if you don't want it quite as spicy.

I would recommend keeping this recipe as it is. It wasn't too spicy and I feel that it kept everything moist and kept the rub from burning.

I would suggest only making a half batch of slaw. There was so much and after a couple days, it all got soggy and gross. I will admit that a couple times, I just ate a bowl of slaw by itself. I accidentally bought horseradish mustard instead of plain horseradish, but I made some modifications and it tasted good. (I used 1 and a half TBSP horseradish mustard and 1/2 TBSP Dijon mustard.) I also used 3 carrots instead of 2.

I made the full recipe and dumped most of it down the sink. It just makes too much. I suggest cutting the recipe by 4, unless you want a lot of excess sauce. The heat from this added to the sandwich flavors.

I built mine like a sandwich. I put half a ciabatta roll on the plate, piled some pulled pork on top, hit it with a little sauce, put some slaw on top, hit it with a little sauce and topped with the other half of the roll. It was very messy and time consuming, but worth every minute and mess. I have enjoyed eating the left overs, and you all know how I feel about left overs.

This was really good, but I felt there was something missing. It had good flavor and was really creamy, but something was off. I would suggest maybe adding 1/2 teaspoon of onion powder.

Over all it was a fantastic dinner with some awesome left overs. I almost enjoyed it more the second day. The pork is really good cold, too.

Happy cooking!

1 comment:

  1. Might be mustard that it's missing. The recipe I use calls for 1 1/2 tsp dry mustard and it gives a good background flavor. You can use about 1 Tbsp of Dijon mustard if you don't have powdered.