Gentlemen: Start your smokers! This gorgeous BBQ Pork Sandwich bathes in smoke for eight to ten hours. That gives you plenty of time to accomplish all your other party prep, as well, perhaps, as a pre-get-together nap. Once it’s ready to serve, a slather of homemade Blackstrap Molasses BBQ Sauce makes this an absolutely unforgettable bite. Savor a sandwich all by itself.
Then, experiment with some of Chef Kevin’s delectable sides. Golden Beet Relish, Golden Pepper Salad, Roasted Chipotle Aioli, or Roasted Corn Hash will add to the experience. Look to Lawrence County’s Fallen Aspen Farm for pastured pork.
Beer Pairing from Burghers for BBQ Pork Sandwich
Smoke Control Rauch Helles: We bring the smoke to this backyard brawl of BBQ flavor. Light bready notes and gentle beechwood smoke will tie the sweet and savory together. The mild herbal bitterness and dry finish will encourage our diner through every finger licking bite.
BBQ Pork Sandwich
Description
An American classic to have in your back pocket.
Ingredients
- BBQ pork shoulder (see below)
- Bread and butter pickles
- Grainy mustard
- BBQ sauce (see below)
- Brioche buns
For the BBQ pork shoulder:
- 5 lb pork shoulder
- ¼ cup salt
- ¼ cup black pepper, cracked
- 2 tbsp smoked paprika
For the BBQ sauce:
- 4 oz olive oil
- 1 cup onion, minced
- 3 garlic cloves, minced
- 4 tbsp smoked paprika
- 1 tbsp coriander, whole
- ½ tbsp cumin, whole
- ½ tsp cayenne pepper, ground
- 12 oz ketchup
- 1 cup black-strap molasses
- 3 lemons, zested and juiced
- Salt and black pepper, to taste
Instructions
For the BBQ pork shoulder:
- Preheat smoker to 245 degrees.
- Mix spices and rub evenly over pork shoulder.
- Place on your smoker for 8-10 hours, until fork-tender.
- Remove and allow to cool slightly before pulling the meat apart.
- Be careful not to shred the meat, leave slightly chunky.
For the BBQ sauce:
- In a heavy sauce pot over medium-high heat add the olive oil, onions, and garlic.
- Cook until aromatic, stirring frequently.
- Turn to low heat; add paprika, coriander, cumin, and cayenne pepper. Stir spices into the aromatic onion mixture. This will begin to toast. Scrape the bottom with a wooden spoon to keep spices from sticking.
- Cook for 2 minutes until spices have become very aromatic.
- Add ketchup, molasses, lemon zest, and juice. Mix until uniform and cook for 30 minutes. Stirring frequently to ensure it does not scorch on the bottom.
- Puree mixture with a hand blender until smooth.
- Season with salt as desired.
- Transfer to heatproof container. Allow to cool and cover.
- Refrigerate overnight for best results.
To plate:
- Toast each bun slightly until golden brown.
- Spread 1 tbsp of grainy mustard on bottom half of each bun.
- Place 6-8 oz of pork on top of the mustard.
- Drizzle with BBQ sauce and dress with bread and butter pickles.
- Top with the top bun.
Recipes and Styling by Chef Kevin Hermann, 408 Heirloom
Beer Pairing by Neil Glausier, Burghers
Photography by Dave Bryce
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