There is something about Southern BBQ that is comforting to me. I've never lived in the south yet when I think of what I want for Sunday Night Dinner, it's pulled pork, slow roasted ribs, with baked macaroni and cheese, smashed potatoes, wilted spinach... you get the idea. I happened to see pork butt on sale at Safeway while grocery shopping late this week so I grabbed it, knowing that pulled pork sandos were in my future. They're easy, delish and so incredibly comforting to me.
Here's what I do - and give yourself a few hours, this recipe is low & slow.
Heat your oven to 425º and let your pork butt or Boston butt come to room temperature (I do this with almost every meat or poultry I cook because it allows for more even cooking and only takes 25-30 minutes)
Season your pork liberally with salt and pepper
Pop in the 425º oven for about 20-25 minutes and then drop the temperature between 250º-275º and let it go low and slow for 2 and 1/2 to 3 hours. It honestly doesn't need anymore than that which I recently learned. I used to literally give mine 8 hours and although that's yum too, it's just not necessary.
I love my pulled pork sandos with coleslaw on top. Every time I tell my Dad I'm making pulled pork he says, "you gonna make 'em Memphis Style and pull your coleslaw on the sandwich?" And for me, there's no other way. You have a great flavor balance from the savory salty pork with the sweet crunchy slaw. It's amazing.
So at this point, put your coleslaw together. I sometimes cheat because although half a head of both red and green cabbage don't look like a lot in the store, they are!! So sometimes, when it's just JP and I, I use the bag and add to it. No shame, it's just convenient. Use your favorite recipe, here. And I'm saying this because I don't measure unless I'm baking so I can't give an accurate recipe. Mayo, I add a little sour cream or buttermilk if I've got it, grated onion, celery seed, apple cider vinegar, sugar, salt pepper, maybe a little cayenne. Do what suits you though.
With about an hour until your pork is done, start your barbecue sauce. Mine is ketchup based and so easy. This make's probably a bit more than a cup of sauce so change the quantities based on your needs.
1/2 a yellow onion diced
2 cloves garlic, chopped
2 teaspoons chili powder
1/4 Cup apple cider vinegar
1/3 Cup Molasses
1/4 Brown Sugar
1 tablespoon Worcestershire
3/4 Cup ketchup
I start by sweating my onions and garlic in a bit of olive oil with salt and pepper. When the onions are translucent, add the chili powder and apple cider vinegar. When the vinegar reduces a bit, add the brown sugar, molasses, Worcestershire, when all that is mixed together add the ketchup, mix and let the flavors meld together and cook on low heat until your pork is done.
When your pork is done, use two forks to pull it apart into bit sized pieces. Pour your BBQ sauce over the pork and toss until combined.
Top your buns with a mound of pulled pork, and scoop on a bit of coleslaw. Or you can serve your coleslaw on the side.
I serve my sandos with baked beans, french fries, etc.
Enjoy a little Southern Comfort Ladies!
