With the football playoffs ramping up for the big game, we believe it is our God-given duty to take your game day menu to the next level. Punt the crockpots out the kitchen window and use your grill to create dishes with more flavor and color with the Super Bowl Grilling Series. The first recipe is Pulled Pork Sandwiches with Mustard Slaw and Barbecue Sauce. Smoking and grilling the pork brings out deeper flavor, aroma, texture, and beauty that just can’t be replicated by a slow cooker.
The pork preparation begins by thoroughly applying your favorite barbecue rub to all sides of the meat. Setting your grill for indirect heat, the pork shoulder is placed on the grill with the fatty side up so that the fat bastes the meat as it melts. When finished grilling and allowed to rest, remove any skin and the bone from the shoulder and chop up the pork. The Mustard Barbecue Sauce is a combination of Dijon mustard, brown sugar, white vinegar, liquid smoke, salt, and pepper, and it is combined with the chopped pork. For added texture, the removed pieces of skin are grilled on medium-high heat until crispy, then chopped up and mixed into the pulled pork. The Mustard Slaw is simply a mixture of chopped cabbage and the Mustard Barbecue Sauce, and brings another texture element to the dish. Assemble on grilled buttered buns and serve. If the game is a fraction as good as these Pulled Pork Sandwiches, it will be one for the ages.
Pulled Pork Sandwiches with Mustard Slaw and Mustard Barbecue Sauce Ingredients
For the pork:
- One 5-6 pound bone-in pork shoulder, sometimes called Boston butt
- 3/4 cup of your favorite barbecue rub (or make your own by combining equal parts salt, pepper, paprika, mustard powder, and brown sugar)
- 1 long-neck bottle of beer (optional)
For the Mustard Barbecue Sauce:
- 1 cup Dijon-style mustard
- 1 cup brown sugar
- 1 cup distilled white vinegar
- 1 teaspoon liquid smoke (optional)
- Sea salt and freshly ground black pepper
For the Mustard Slaw:
- 1 small head green cabbage (about 1 pound), cored, finely chopped or very thinly sliced
- 1 cup Mustard Barbecue Sauce from above
- 12 sesame buns (preferably bakery baked)
- 1 stick salted butter, melted
Pulled Pork Sandwiches with Mustard Slaw and Mustard Barbecue Sauce Directions
- Set up your grill for indirect grilling and preheat to 250 degrees.
- Season the pork shoulder on all sides with the rub, massaging the spices into the meat.
- Place the spice rubbed pork shoulder fat side up in the center of the grate over the drip pan. Why fat side up? So the dripping fat bastes the meat as it cooks.
- Place a handful of soaked would chips in a foil basket over the burners or directly on the burners. (If using charcoal, toss a handful of soaked wood chips on each mound of coals.)
- Cover the grill and smoke-roast the pork until it’s the color of mahogany and as tender as a broken heart, 7 to 9 hours. The internal temperature, measured with an instant-read meat thermometer, should be 195 degrees.
- You should also add a handful of wood chips every hour for the first 3 hours. (If using charcoal: You’ll have to add fresh charcoal, preferably natural lump, every hour. Leave the grill lid off for 5 minutes when you do so the new coals have plenty of air to ignite.)
- If you’re so inclined, after the first hour, open a beer, cover the mouth of the bottle with your thumb, then shake it a little. Gradually slide your thumb back a little and direct the resulting stream of beer on the pork shoulder. This keeps it moist and gives it extra flavor. Also, it looks cool, and you should never underestimate the power of looking cool.
- The next step is to make the sauce and slaw. For the former, combine the mustard, brown sugar, vinegar, and liquid smoke in a saucepan over medium-high heat and boil until thick, whisking to mix, 5 to 10 minutes. Let it cool to room temperature. Stir 1 cup of sauce into the chopped cabbage to make the mustard slaw. Reserve the remaining sauce for serving the pork.
- Transfer the pork shoulder to a cutting board and let it rest for 20 minutes, loosely draped with a sheet of foil. (Do not bunch the foil around it or you’ll make the crust—also known as the bark—soggy.)
- Pull any skin off the pork shoulder and set it aside. Remove and discard the bone and any big lumps of fat. Chop the pork into small pieces with a cleaver, displaying all the showmanship you can muster. Place in a large bowl or roasting pan and stir in about 1 cup of Mustard Barbecue Sauce.
- Meanwhile, rake the remaining charcoal in the grill into a mound. Brown and crisp any pork skin over the hot fire on both sides. Then chop it into small bits (these are called “brownies”) and mix them with the pork.
- Brush the buns with melted butter. Arrange the buns on the grill grate directly over the coals and toast each until golden brown. (Watch carefully.) A lot of folks forget this step and their pork sandwiches suffer for it.
- Pile a generous mound of pork onto each bun. Top with mustard slaw. Serve any remaining slaw and/or sauce on the side. Prepare to taste paradise.
Taken from BarbecueBible.com
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