Southern Pork Barbecue Sandwich
This Southern American classic—pork barbecue on a soft bun—is a real crowd pleaser.
1 cup kosher salt
1 cup coarse black pepper
1 cup sweet Hungarian paprika
1 whole boneless pork butt, 6 to 8 pounds
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
- For Rub: 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.
- For Barbecue Sauce: 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.
- Pile sauced pork on buns.
Makes 12 servings.
Recipe and photograph provided courtesy of National Pork Board.