BBQ Pulled Pork Sandwich with Potato Salad

BBQ Pulled Pork Sandwich with Potato Salad

  • Servings: 2
  • Difficulty: easy
  • Print

BBQ Pulled Pork Sandwich with Potato SaladIMG_0210IMG_0208IMG_0212

Despite being from Texas and biased towards beef BBQ, I enjoy pulled pork with tangy sauce equally as much. I actually tend to eat it more often than beef. Given it’s just the two of us I used a cut of of tenderloin over the Pork Butt which has much more fat and flavor. After about 6 or 7 hours in the crock pot this beauty is falling apart at the slightest attempt to turn it or remove it.

So before sandwich assembly I took the pulled pork and flashed in a pan on medium heat to put a little crust on it and to further marinate it in my Woody’s Smokehouse BBQ sauce. I also added a smidgen of vinegar and mustard to it for extra tang. Lastly, I topped it with some cabbage based slaw and also made a tasty potato salad. Good eating.

Ingredients
Pork Butt or untrimmed tenderloin
buns with butter
1 cup of Apple Juice
1 cup of BBQ Sauce
4 tbs of Apple Cider Vinegar
1 beer
Chicken Broth to top

Spice Rub
1/4 cup of Kosher Salt
1/4 cup of brown sugar
2 tbs of sugar
2 tbs garlic powder
2 tbs onion powder
2 tbs paprika
2 tbs ancho chili powder
1 tbs of celery seeds
1 tbs of black pepper
2 tsp of dried thyme
1 tsp of cayenne pepper

Slaw
1 cup of packaged cabbage slaw
2 green onions diced
1 tbs of white vinegar
1 tbs of sugar
1 tbs of Dukes Mayo
Pinch of celery seeds
Kosher Salt and Pepper to taste

Potato Salad
3-6 Red Potatoes (quartered and par-boiled)
3 parts Duke’s Mayo and 1 part French’s Yellow Mustard
1 tbs of Sour Cream
4 green onions diced
1 tsp of celery seeds
2 tbs of minced pickled jalapenos
dash of Tabasco

Directions
1. Ideally you could put an hour of smoke on this pork but I took the lazy way out and used the crock pot. I rubbed my pork loin in the spice rub. That sounded odd. I then put it in the crock pot for 1 hour dry to bloom the the spices. Flipped halfway. I then added the wet ingredients and let it cook for 6 hours on high. IMG_0202

2. Potato Salad – I quartered my potatoes into equal sized pieces and put the into a salted pot of medium high heated water. I pulled them just before totally done because I knew they would continue to cook. I didn’t want them to soften up and turn into mashed potatoes. I let them cool and then added them into a bowl with the rest of the ingredients. Tasted and adjusted until satisfied and then put them back into the fridge to chill. IMG_0214

3. Put the cabbage slaw, minced jalapenos and green onions into a bowl and mixed in the wet ingredients with the sugar until I got the flavor profile. I wanted sweet but tangy to balance the meat which was savory but tangy.

4. To finish it off, I pulled the pork for two sandwiches and put it on the medium heated pan and topped it with some BBQ sauce, a punch of apple cider vinegar and mustard to bump up the tang. Served it on a butter toasted bun. This is important for structure but also I like that little crunch on the inside when eating it.
IMG_0203IMG_0205IMG_0213

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s