Apple-Smoked Barbecued Pork Sandwiches
Did you know that
Even with all that history cleared up, one question still lingers: Why the third Sunday in June?
You could say it was because the woman who first proposed
There's just something about standing and tending food as it sizzles and smokes over an outdoor fire that appeals to the primal masculine soul. That may be why so many men also enjoy slow-cooked, smoked recipes that fall into the category of true "barbecuing" (as opposed to quicker "grilling"): The open-air, contemplative pleasure continues for hours rather than minutes.
So I'm happy to share one of my favorite recipes for barbecued pork, which will provide a good three hours of happy outdoor cooking. No matter your experience level, you should find it fairly easy to achieve great results.
The first key is to prepare the fire correctly. Slow outdoor cooking requires a hot fire in one half of the grill bed and a cooler area in the other; you sear the meat directly over the hot fire, then move it to the cooler area and cover the grill so it cooks through slowly. Many gas grills make this easy by featuring dual controls for different parts of the fire bed. With charcoal grills, start the fire in your usual way, and then use a long poker to rearrange the hot coals.
The smoke here comes from apple wood chips, sold in grill shops, hardware stores, and gourmet cookware shops. Or try other fragrant woods like hickory, pecan, or cherry. Soak them in water before use, so they'll smolder rather than burn up quickly.
As for the seasonings, I start with a dry rub, a mixture that flavors the meat and gives it a delicious crust. No need to add the barbecue sauce until after cooking has ended, thus preventing its sugars from burning in the grill's intense heat.
The only remaining ingredient, not listed in the recipe, is ice-cold beer. Have enough on hand to enjoy one while you cook, and more with the food. Cheers, Dads!
Apple-Smoked Barbecued Pork Sandwiches
Serves 8 to 10
1 bone-in pork butt roast, 5 to 6 pounds total weight
1/2 cup Barbecued Pork Rub (recipe follows)
1 tablespoon dry mustard
Extra-virgin olive oil
1 handful apple wood chips
Spicy Southern-Style Barbecue Sauce (recipe follows)
8 large sandwich rolls or buns
1 small red onion, thinly sliced
2 large pickled cucumbers, sliced into thin rounds
Put the pork in a shallow pan. Put the rub in a mixing bowl and stir in the dry mustard. With clean hands, rub the mixture well all over the pork. Drizzle with some olive oil and rub well again. Cover the bowl with plastic wrap and refrigerate at least 6 hours or overnight.
About 4 hours before serving, put the wood chips in a bowl of cold water and soak for 30 minutes. Meanwhile, remove the pork from the refrigerator and preheat an outdoor grill for indirect-heat cooking, with a medium-hot fire in one side of the grill bed and low heat in the other.
Drain the wood chips and place in a smoking tray or small metal tray near the hot side of the fire. Place the pork on the cooking grid over the hot side and grill, turning occasionally with long-handled tongs, until evenly seared golden brown, about 15 minutes total. Move the pork to the cooler side, cover, and continue cooking, turning the meat every 20 minutes or so, until tender enough to pull easily into shreds and fall off the bone, about 2-1/2 hours.
Remove the pork to a carving board or platter, cover with foil, and leave to rest for 10 minutes.
Slice the pork with a sharp knife or tear with a pair of forks into bite-sized slices or pieces, transferring them to a large bowl. Toss with enough barbecue sauce to moisten to taste. Brush the cut sides of the rolls or buns with olive oil and toast briefly on the grill. Serve the pork on the rolls or buns, garnishing with onions and pickles. Pass more sauce on the side.
BARBECUED PORK RUB
Makes about 1-1/2 cups
4 tablespoons dark brown sugar
4 tablespoons onion powder
4 tablespoons garlic powder
4 tablespoons dried thyme
4 tablespoon dried oregano
2 tablespoons mild paprika
2 tablespoons hot paprika
2 tablespoons kosher salt
4 teaspoons cayenne
4 teaspoons ground coriander
2 teaspoons freshly ground black pepper
2 teaspoons freshly ground white pepper
In a mixing bowl, stir together all the ingredients. Store any extra in an airtight jar at room temperature.
SPICY SOUTHERN-STYLE BARBECUE SAUCE
Makes about 3 cups
2 tablespoons vegetable oil
1/2 medium onion, minced
6 garlic cloves, minced
1 tablespoon chopped fresh organic oregano leaves
1 cup ketchup
1 tablespoon Worcestershire sauce
1/3 cup honey
1/3 cup packed dark brown sugar
2 tablespoons Southern-style hot sauce such as Tabasco, plus extra as needed
1 tablespoon smoked paprika
1 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt, plus extra as needed
1 teaspoon freshly ground black pepper, plus extra as needed
Put the oil in a medium saucepan over medium heat. Add the onion, garlic, and oregano and saute, stirring frequently, until translucent, 4 to 5 minutes. Stir in all remaining ingredients. Bring to a boil, stirring occasionally; then reduce the heat and simmer gently, stirring occasionally, for 1-1/2 hours. Adjust the seasoning and spiciness to taste with more salt, pepper, and hot sauce.
Barbecued Pork Recipe, American
- Skinny Summer Cocktails
- 5 Foods You've Never Grilled But Should!
- Frozen Chocolate Oreo Ice Cream Cake
- Buttery Popcorn Ice Cream
- Five-Minute Ice Cream Sundae Pie with Berry Sauce
- Creme Brulee Tart with Fresh Strawberries
- Chilled Zabaglione with Raspberries and Amaretti
- Blueberry Cheesecake Ice Cream Pie
- Banana-Blueberry Buttermilk Bread
- Smashed Cherries with Amaretti and Ricotta
- Chinois Marinated Grilled Lamb Chops with Cilantro-Mint Salsa
- Cajun-Style Grilled Shrimp Skewers
- Ginger and Cilantro Baked Tilapia
- Grilled Hearts of Romaine
- The Secret to Cooking Juicy Pork Chops Without the Fat
- Pork Tenderloin with Strawberry-Mango Salsa
- Apple-Smoked Barbecued Pork Sandwiches
- Breakfast Egg Crostini: Scrumptious Breakfast Bites
- Eat The Whole Plant, From Stem to Root
- How to Make Elote, Or Mexican Grilled Corn
- For Stress-Free Veggie Grilling, Grab a Basket
- How to Cook Fresh Artichokes
- Chicken Cordon Bleu Croque Monsieur
- Stovetop Chicken and Broccoli Casserole
- Bucatini with Crayfish, Jalapeno and Basil
- White Corn Agnolotti
- Asian Gravlax with Ginger-Mustard Sauce
- How to Make Socca, A Naturally Gluten-Free Flatbread
- Healthy Cocktails for Outdoor Entertaining
- Edible Flowers: Fresh Posies for the Picking and Eating
- Shift to Plant Foods for Better Health and Eco-Impact
- Cremeschnitten Puff Pastry
- Strawberry-Rhubarb Strudel
- Dark Chocolate and Hazelnut Skillet Blondies
- Veal Shoulder Farsumagru
- Dial Down the Temp to Cook Healthier Meats
- Ginger-and-Lemongrass Grilled Shrimp
- Baked Fish, Spinach and Tomatoes in Foil Packets
- Healthy Fish Sticks: The Secret to Low-fat Frying
- Veggie Egg Salad
- The Latest Superfoods You Need to Know About
- Herbs That Boost Flavor and Your Health
- Shredded Kale and Romaine Salad with Quinoa, Currants and Almonds
- Flageolet Bean Salad with Carrots and Fennel
- BLT Salad: A Bacon Recipe That Won't Wreck Your Diet
- Springtime Soba with Miso Sauce
- Hoisin Ginger Baby Back Ribs
- Skinny Pork Chop Scaloppini
- Black Bean, Sweet Potato and Quinoa Chili
- Apple Farro Breakfast Bowl with Cranberries and Hazelnuts
- 3-Grain Waffles With Fresh Strawberries
- Cheesy Potato Breakfast Casserole with Cheddar and Sun-Dried Tomatoes
- Vegetarian 'Philly Cheese Steak' Sandwich
- Favas and Sugar Snap Peas with Potatoes and Tarragon
- Fava Beans with Red Onion and Bacon
- Rice Cooker Red Fiesta Rice
- Yogurt-Marinated Chicken and Creamy Greek Sauce
- Fresh Pasta Rounds with Spinach-Ricotta Mousse
- Crostini with Pea Shoots and Strawberries
- A Fresh Take on Guacamole and Salsa
- Roasted Curried Chickpeas with Rosemary and Thyme
Apple-Smoked Barbecued Pork Sandwiches
Copyright © 2012 Tribune Media Services Inc.
World-renowned chefs with an extraordinary passion for food share their passion on iHaveNet.com. These chefs make great cooking easier than imagined. Each gourmet recipe features expert advice and an easy-to-make recipe. Exactly what you need to transform your home cooking from acceptable to delectable
- ALL RECIPES
- MAIN COURSES
- BEEF / VEAL
- SIDE DISHES
- WOLFGANG PUCK