Sunday, February 12, 2012

Super Bowl Grub - Pulled Pork Sandwiches





Pulled Pork Sandwiches w/ Coleslaw & Chipotle BBQ Sauce.



6 lb Pork Butt (Shoulder).



Chop Pork into 8 [or so] chunks and Season Aggressively with Salt & Pepper.



In batches, sear the meat on all sides.



Layer the browned meat inside of a crock pot.  Then, add...



...Root Beer or Dr. Pepper - about 12 ounces.  No, you will not taste the soda in the final product.  The reason for the soda is all food science.  Because the pork will be in the slow cooker [on low] anywhere between 8-12 hours, the acid from the soda will help break down the enzymes and connective tissue for a more tenderized meat.



Onions & Garlic Sweating for the BBQ Sauce.



Add 2 12 oz cans of pureed roma tomatoes to the pot and bring to a simmer.



Here is where we turn the beginnings of a marinara sauce into a semi-sweet, sticky, spicy and slightly smokey bbq sauce.   My flavorants were chipotle, salt, pepper, cayenne, ancho chile powder, honey, brown sugar, molasses & red wine vinegar.  


     
  Incorporate it all with the tomato sauce, stir and simmer til reduced and thickened to your liking.


 
30 - 45 minutes later, remove it from the heat and allow it to return to room temperature.  In batches, run it through a blender or food processor to make the sauce sily smooth.  It will then be ready to use for bbq of any kind.  



One last component left before assembly.  Napa cabbage, for the slaw of course.  Take 1 head of cabbage and slice thinly.  Set aside.



To make the dressing, mix all of the following: Mayonnaise, salt, pepper, apple cider vinegar, Dijon mustard, celery salt & celery seeds.


 
Toss the dressing with the cabbage and red onion slivers and refrigerate til ready to use/eat.



After 8-12 hours, remove the chunks of pork from the slow-cooker.



Shred ("Pull") the pork using 2 forks and add some bbq sauce before building your sandwiches or add the bbq sauce over the pork while assembling your slider.



All homemade except for the rolls.  


 
Having been to Mesa Grill in Las Vegas and being a Bobby Flay fan in general, I used some of the recipes from a couple of the cookbooks that I have of his.



By the way, this recipe yields far more than 2 cups.  More like 10-12!



The celery seeds aren't necessary but they do add nice texture.



I've made a few things out of Bobby Flay's books and so far they have not disappointed.  



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