(Photo: TPC, smoked pork butts)
I was going through my photo archives this morning, and found a picture I don't think I've ever posted of a few pork butts I smoked late last spring for pulled pork sandwiches. There's nothing like slow cooked BBQ. It's time intensive, I know, but well worth the effort, and if you smoke a few extra cuts each time you fire up the smoker and freeze them, it's a real treat to be able to have great BBQ whenever you want.
These butts were rubbed in Survival Spice™, then smoked with pecan wood with soaked apple chips, which is one of my favorite smoking combinations, for about 7 hours at about 225º. I took this picture about an hour before they were done, and let them cool.
The next morning, I pulled the pork, simmered it for about an hour in some BBQ sauce I made, and served each sandwich topped with some homemade vinegar cole slaw on a toasted sesame seed bun.
What's your favorite BBQ sandwich?
I'm making a butt right now - but not smoking it. 6 hours in a 275 oven smothered with garlic and herbs. Yum. It smells really really good in my house right now.
THAT ONE!!!!!
Dang!
I've got to agree with Pie Shell here: this is my new favorite sandwich of all time. Yum! If only I could pull it off the computer screen!
Someday I will own a nice smoker and do it this way, until then, it's braised pork shoulder/butt in the Dutch Oven, then shredded & tossed with sauce (I'm a big fan of Carolina vinegar/mustard concoctions). A good wet rub is the most important thing, in my opinion. I do mine in the blender and include a good amount of vinegar, mustard, spice, and a couple of habanero peppers. I rub the pork 24 hours before going in the oven. The smell is unbelievable.
This post has reminded me how great this is, I'll be braising pork shoulder this weekend...
There's certainly nothing wrong with a pork butt in the oven, and it's a great canvas to build flavors on.
Thanks for the nice words, too! I'll have to post a good vinegar slaw with jicama recipe I like to make for this one of these days.
My favorite BBQ sammich is any one that I make. And the pork sirloin roast braised in milk will most certainly make an oustanding sandwich!
Biggles
Biggles: Milk? Braised in milk? Do tell!
Hey Pie Shell,
Do you use lard or butter in your shells?
www.meathenge.com for the braised pork! Listed this morning, oh yeah.
Butter, butter, butter!!!!