Tag Archives: Potato salad

BBQ Pulled Pork Sandwiches with Dreamland BBQ Sauce

BBQ Pulled Pork Sandwiches

  • Servings: 4-8
  • Difficulty: easy
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BBQ Pulled Pork Sandwiches
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Texas clearly values BBQ Brisket over any other protein. That said, I will try and enjoy it all and truth be told I probably go 50/50 on beef and pork. I also enjoy the vinegar that you find in the Southeast. So when I asked Jill what she would like this week, she said let’s do BBQ pulled pork sandwiches.

For tonight I didn’t go all out with a coleslaw topping or anything but it’s always welcomed on a pig sammie. I did make a potato salad with two russets some mayo, sour cream, pickled jalapenos and green onions. I won’t include the recipe because I truly winged it. That said you can search my blogs for sides like potato salad or beans etc.

After eight hours in the bath the pork can’t help but get fall apart tender. In fact, fishing it out of the crockpot was a challenge. I also like to add sauce only on the top of the mound of pork to let the pork shine. Always butter and griddle your buns until you get a nice brown “crunch” texture. This will help it hold up to the moisture of the overall sandwich.

Ingredients:
Pork Shoulder
1 cup of Apple Cider Vinegar
1 cup of water
1 onion sliced
4 cloves minced garlic
2 tbs of yellow mustard
2 tbs of ketchup
Buns

Rub
Equal parts depending upon size
1 tbs of Chili Powder
1 tbs of Onion Powder
1 tbs of Garlic Powder
1 tbs of White or Brown sugar
Pinch of cumin and cayenne optional.

Directions:
1. Take your shoulder and apply your dry rub and let it sit. You can let it sit overnight if you so choose.

2. In your crock pot on high heat set for 8 hours add your sliced onions, minced garlic, apple cider vinegar, water, mustard and ketchup. Lay your rubbed shoulder in your crockpot. It should almost cover the shoulder with about 1/4 of it sticking out. Cover and walk away. Around the 7 to 8 hour time you can turn it but it will be done. Shred the pork

3. Toast your bun, apply your pork and your favorite sauce on top. I picked up a bottle of Dreamland BBQ sauce out of Alabama. It’s a nice blend of Carolina and TX sauces. Serve with Beans, potato salad or whatever you like. See my side recipes for ideas.
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BBQ Pulled Pork Sandwich with Potato Salad

BBQ Pulled Pork Sandwich with Potato Salad

  • Servings: 2
  • Difficulty: easy
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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.
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Roasted Potato Salad

Roasted Potato Salad

  • Servings: 2
  • Difficulty: easy
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Roasted Potato Salad
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Jill makes the best potato salad based upon a recipe from “The Peachtree Cookbook”. We like it hot so amp up the jalapeno and cayenne. My family had a get together and we almost choked out half the family.
This isn’t that recipe. Tonight I am grilling some chicken that has vinegar and mayo marinade with some spices. I had two Russet potatoes on hand so decided I would whip up a small batch potato salad but instead of boiling, I would go the roasted route.

Ingredients:
2 Russet potatoes
4-7 green onions (diced both whites and greens)
Handful of pickled jalapenos
3-4 tbs of Dukes mayo
1 tsp of Dijon mustard
3 dashes of Tabasco
Juice from half a lemon
Kosher Salt and Pepper to taste

Directions
Dice up the potatoes (skin on) into edible same sized cubes. Roast them in a 400 degree oven for about 40-55 mins. Turn every 15 mins or so.
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Mix everything else in a bowl and combine. When the potatoes are done to your satisfaction, pull them out and let them rest until cool. Mix it all together and then season to your taste.
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