This Southern American classic—pork
barbecue on a soft bun—is a perfect crowd pleaser. Serve
with vinegar cole slaw, bean salad and potato chips.
Southern
Pork Barbecue Sandwich
1 whole boneless pork
butt, 6 to 8 pounds
1 cup kosher salt
1 cup coarse black pepper
1 cup sweet Hungarian paprika
2 large onions, chopped
3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
2 (28-ounce) cans tomatoes, with juice
3 cups cider vinegar
1 (14-ounce) bottle ketchup
1/2 cup orange juice
1/4 cup brown sugar, firmly packed
1/4 cup country-style brown mustard
1 tablespoon salt
1 tablespoon coarse black pepper
12 large soft sandwich buns
Combine the 1 cup each
of kosher salt, pepper and paprika; coat pork butt evenly with
mixture.
Prepare smoker with apple
and hickory chips; smoke pork butt over low fire for about 8
hours. Let cool slightly; break meat apart with forks.
Sauté onions in
oil in heavy saucepan until translucent; stir in the tablespoon
of paprika, chili powder, red pepper, cumin and cayenne, cook
until fragrant, 1 minutes. Add tomatoes, vinegar, ketchup, orange
juice, brown sugar, mustard, and tablespoon of salt and black
pepper. Cook, stirring occasionally, until mixture is thick and
coats back of spoon. Puree sauce and let cool. Sauce can be made
2 to 3 days in advance and refrigerated.
Combine pork and sauce
in large saucepan; heat through, stirring over medium-low heat.
