BBQ MY WAY: Customize Your Pulled Pork Sandwich with Coleslaw | Clark County

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I know I’ve written about pulled pork sandwiches in the past. But, I wanted to post a column that contains the recipes and techniques for the whole broadcast. And while I will be focusing on my pellet smoker in the preparation of meat, I want to point out that you can make a really good sandwich using a kettle grill, gas grill and an oven. Lots of stuff to cover, so let’s get started. First, go get a Boston butt or a pork shoulder. Rub it on all sides with normal table mustard, then apply the rub liberally. This is what makes the “bark” very important. Try the recipe below or purchase your favorite pork sauce. If you are using a gas grill, set to indirect heat and bring the temperature of the grill to around 275 degrees. Use a smoke box to provide the smoky flavor. Place the pork on the other side of the flame and close the lid. I used a pellet smoker with hickory pellets and set it to 230 degrees. If you have a kettle grill, set it up using indirect heat with 20-25 hot coals on one side. Place a piece of hickory on the embers, open the vents to 50%, put the pork on the opposite side and put the lid on. If you have a pellet smoker, let it cook for about 12 hours. For the gas grill and the kettle grill, cook for 3 to 4 hours then switch to a large hob. Lightly try foil and cook overnight at 225 degrees. Believe me, you will love the smell that wafts around the house when you get up for your morning coffee. The bottom line is that “low and slow” is what you need regardless of your cooking process. When done correctly, the bone should come out by hand, and the temperature of the meat should be 200 degrees. Once it’s cool enough to handle by hand, grate it with a few forks and be ready to serve with coleslaw and Alabama white sauce, ingredients below. Pork Rub • ¾ cup paprika • cup brown sugar • ¼ cup kosher salt • â…› cup coarsely ground black pepper • â…› cup granulated garlic • 3 tablespoons chili powder • 2 teaspoons cayenne pepper • 2 teaspoons of ground cumin, paprika and sugar, with salt, pepper and additional spices as desired. Make it yours. Alabama White Sauce • ¾ cup of real mayo • ¾ cup of sour cream or plain Greek yogurt • â…“ cup (or to taste) of apple cider vinegar • Juice of 1 lemon • â…› cup of coarsely ground black pepper • 1 Tbsp. together and tasting. Some people like it more fluid, others like it thicker. It is best to let it sit in the fridge for at least an hour for the flavors to blend. Authentic coleslaw • 2 16 oz. packets of shredded coleslaw or shredded cabbage salad mix • 1½ cup apple cider vinegar • 1 cup white sugar • 1½ tablespoon celery seeds • â…› cup vegetable oil Over medium heat, bring vinegar and sugar to a slow boil. Stir until the sugar dissolves completely. Turn off the heat and add the celery seeds and oil. Whisk well then pour over the coleslaw mixture. Cover and place in the refrigerator for at least two hours. It’s even better if you let it sit in the fridge overnight. Now is the time to assemble the sandwich. Stack the pulled pork, top with Alabama white sauce and finish with a good serving of coleslaw. It’s messy and delicious! Enjoy!

I know I’ve written about pulled pork sandwiches in the past. But, I wanted to post a column that contains the recipes and techniques for the whole broadcast.

And while I will be focusing on my pellet smoker in the preparation of meat, I want to point out that you can make a really good sandwich using a kettle grill, gas grill and an oven. Lots of stuff to cover, so let’s get started.

First, go get a Boston butt or a pork shoulder. Rub it on all sides with normal table mustard, then apply the rub liberally. This is what makes the “bark” very important.

Try the recipe below or purchase your favorite pork sauce. If you are using a gas grill, set to indirect heat and bring the temperature of the grill to around 275 degrees. Use a smoke box to provide the smoky flavor.

Place the pork on the other side of the flame and close the lid. I used a pellet smoker with hickory pellets and set it to 230 degrees. If you have a kettle grill, set it up using indirect heat with 20-25 hot coals on one side. Place a piece of hickory on the embers, open the vents to 50%, put the pork on the opposite side and put the lid on.

If you have a pellet smoker, let it cook for about 12 hours. For the gas grill and the kettle grill, cook for 3 to 4 hours then place in a large ovenproof dish. Lightly try foil and cook overnight at 225 degrees.

Believe me, you will love the smell that wafts around the house when you get up for your morning coffee. The bottom line is that “low and slow” is what you need regardless of your cooking process.

When done correctly, the bone should come out by hand, and the temperature of the meat should be 200 degrees. Once it’s cool enough to handle by hand, grate it with a few forks and be ready to serve with coleslaw and Alabama white sauce, ingredients below.

Pork Rub

• ¾ cup of paprika

• ¾ cup of brown sugar

• ¼ cup kosher salt

• 1/8 cup coarsely ground black pepper

• 1/8 cup granulated garlic

• 3 tablespoons of chili powder

• 2 teaspoons of cayenne pepper

• 2 teaspoons of ground cumin

Basically a good pork rub is equal parts paprika and sugar, with salt, pepper, and additional spices as desired. Make it yours.

Alabama White Sauce

• ¾ cup of real mayo

• ¾ cup of sour cream or plain Greek yogurt

• 1 cup (or to your taste) of apple cider vinegar

• the juice of 1 lemon

• 1/8 cup coarsely ground black pepper

• 1 teaspoon of ground cayenne pepper

Whisk all of this stuff together and test the taste. Some people like it more fluid, others like it thicker. It is best to let it sit in the fridge for at least an hour for the flavors to blend.

Authentic coleslaw

• 2 16 oz. bags of shredded coleslaw or shredded cabbage salad mix

• 1½ cup of apple cider vinegar

• 1 cup of white sugar

• 1½ tablespoon of celery seeds

• 1/8 cup vegetable oil

Over medium heat, bring the vinegar and sugar to a slow boil. Stir until the sugar dissolves completely. Turn off the heat and add the celery seeds and oil. Whisk well then pour over the coleslaw mixture. Cover and place in the refrigerator for at least two hours. It’s even better if you let it sit in the fridge overnight.

Now is the time to assemble the sandwich. Stack the pulled pork, top with Alabama white sauce and finish with a good serving of coleslaw. It’s messy and delicious! Enjoy!

Dave Lobeck is an Edward Jones financial advisor in Jeffersonville by day and an avid barbecue and food enthusiast in the evenings and weekends. Liz is his wife. You can contact Dave with your barbecue, cooking or grilling questions at [email protected] You can also visit their YouTube channel at www.YouTube.com/BBQMyWay.

Dave lobeck is an Edward Jones financial advisor in Jeffersonville by day and an avid barbecue and food enthusiast in the evenings and weekends. Liz is his wife. You can contact Dave with your barbecue, cooking or grilling questions at [email protected] You can also visit their YouTube channel at www.YouTube.com/BBQMyWay.



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