Sand Witch Chronicles #38 - Pulled Pork

MrSwissroll

91228

988

Good evening, folks! Welcome back to another sandwich Saturday! DOO-DOO-DOOOO-doooo...DOO-doo-DOO doo doooo...It's the final countdown! Last week marked the arrival of the highly praised Banh Mi sandwich. Although I was missing some ingredients, it soared through the rankings, tying with Fried Chicken, at least until I could better assess which one I liked more.

Today is a herculean task. A long-winded endeavor of flavour awaits me...

It's completely out of season, but why not! The Pulled Pork sandwich is a subclass of the broader Barbecue Sandwich, which consists of barbecued meat on a hamburger bun with lots of BBQ sauce. Pulled pork in particular refers to pork shoulder slow-cooked over low heat, making it extremely soft and tender, to the point that you could easily pull it apart!

It's actually more of an international witch, being popular across East Asia and in North America - especially the southeast United States.

Also, as it's a barbecue dish, it's common to serve with coleslaw. Whether or not its put on the sandwich or beside it seems irrelevant...however...

Oh dear...some discord has arisen in the comments of old. This witch may be the death of me!

So let's begin yesterday night, shall we? I'm going to marinade the pork in dry rub to draw in some moisture overnight.

1 tbsp brown sugar

1 tbsp dry mustard

2 tbsp and 1 tsp of table salt

Finally, 3 tbsp of paprika!

Stirred until homogeneous

Next, I'm going to liberally bury this pork shoulder

Awesome! It's already seeping into the pork

I'll wrap it up for today, refrigerate, and call it a night!

Alright, so I have it in mind to do this in the oven. It was suggested to me to use a slow cooker or smoker, but I was unfortunately unable to get my hands on one in time. Hopefully this will still yield adequate results...

First off, I'm wrapping the pork in foil to encourage it to stew in its juices while it's cooking.

I'm also lining the bottom of my roast pan with foil to keep it clean. Lot's of juice is gonna leak out of the pork, and I'd wanna avoid the mess.

Alrighty, it's about noon and the oven is preheated to 135C (275F). Should be ready in six hours time. Into the fires we go!

Alright, we've got about an hour before the pork is finished. Let's get on that coleslaw, eh?

Starting with the cabbage. I'm not going too crazy with this one, so I'll just be using green cabbage, no red.

First I'll quarter it, which I've recently realized is identical to how I quartered the cauliflower in the Italian Beef post!

Next, I'll shred it as thin as I can get it. I actually don't think I'll need that much cabbage, so I'm using one quarter and saving the rest in the fridge.

Next up, I'm shredding some carrots!

Washed and peeled first, of course

Lovely!

And while I'm at it, I'm gonna add some rings of white onion into the affair. Normally, they'd be red onions, but I prefer my coleslaw a bit milder.

Lastly, I'm going to chop up some fresh parsley leaves

So far, so good

Alright, now for the sauce!

1 Cup Kewpie mayo
2 tbsp Dijon mustard
2 tbsp Apple cider vinegar

Topped with 1/4 tsp salt and black pepper

Excellent!

I actually made a bit too much sauce, so I'm only going to use about half.

There we go!

And would you look at that - the pork is finished!

Internal temperature looks good. I'd say she's ready for pulling!

I'll just remove the butcher's twine, and then I can get to work!

...I don't have three hands.

Eureka! The pork pulled apart perfectly! Say that three times fast.

Now for the barbecue sauce. I have tried making homemade bbq sauce in the Roast Beef sandwich post, but as you all remember, it didn't come out quite as good as store bought. This time around, I'll try a nice maple blend.

Okay! We're finally ready!

Step One - Ensure Sir Mix-a-lot's anaconda is adequately intrigued

Step Two - A good scoop of pulled pork atop

Step Three - A nice dollop of barbecue sauce

My name is Mr. Swissroll, maker of sandwiches! Look on my works, ye hungry, and despair!

VIOLA!

So, how's it taste?

This one is kinda hard to describe. Texture-wise, I'd say its a masterpiece. The soft pork shoulder contrasts really well with the crunch of the coleslaw and the soft bun allowed it to be pressed so I didn't have to unhinge my jaw in order to take a bite.

Flavour-wise, it's all over the place. The pulled pork doesn't really taste at all. It's exceptionally bland without the help of the bbq sauce and coleslaw. That aside, the coleslaw's acidity would normally be offset by the bbq sauce, but ironically, the bland pork overwhelms the sauce itself! The end result is a lot of slaw on a blank slate of pork.

0/10 worse than cucumber tea

All kidding aside, I figured maybe this wasn't a quality problem so much as its a quantity problem, so tried it again. This time with butter-toasted buns, twice the bbq sauce, and the coleslaw on the side. It's definitely an improvement, and I can see this being a nice summer lunch to have with some drinks and friends, but honestly, that doesn't exactly scream high-tier delicacy.

I enjoyed this one, but despite how long it took to make, I'd hardly call it worthy of 3rd place. Kind of a let down, all things considered.

1. Fried Chicken https://imgur.com/gallery/qXCqn2w
2. Lobster Roll https://imgur.com/gallery/X7w5MSy
3. Bánh Mì https://imgur.com/gallery/F886NdL
4. Meatball Sub https://imgur.com/gallery/O1OV5zo
5. Italian Sub https://imgur.com/gallery/dzjLI6I
6. Cubano https://imgur.com/gallery/3A6X0Vn
7. Torta https://imgur.com/gallery/rXMTCvT
8. Croque Madame https://imgur.com/gallery/8NVHRjH
9. Croque Monsieur https://imgur.com/gallery/8NVHRjH
10. Tonkatsu https://imgur.com/gallery/bOph9MR
11. BLT https://imgur.com/gallery/kURpvKk
12. Turkey Club https://imgur.com/gallery/5HR2B41
13. Gyro https://imgur.com/gallery/7zuDrcF
14. Tuna Melt https://imgur.com/gallery/OetYkg0
15. Pulled Pork
16. Cheesesteak https://imgur.com/gallery/A43gfkm
17. Thanksgiving https://imgur.com/gallery/dPHwMbt
18. Po' Boy https://imgur.com/gallery/xAYVfuQ
19. French Dip https://imgur.com/gallery/1IwfPYu
20. Egg Salad https://imgur.com/gallery/BHG0MYk
21. Monte Cristo https://imgur.com/gallery/uBPNUqg
22. Patty Melt https://imgur.com/gallery/57VZ69Y
23. Ham & Cheese https://imgur.com/gallery/tGihfsJ
24. Chicken Salad https://imgur.com/gallery/kga6DNg
25. Reuben https://imgur.com/gallery/dDO0OLj
26. Roast Beef https://imgur.com/gallery/3e6IKW6
27. Italian Beef https://imgur.com/gallery/gZ4hILq
28. Falafel Pita https://imgur.com/gallery/uBEIkFa
29. Bocadillo https://imgur.com/gallery/SIOXXQ8
30. Jambon Beurre https://imgur.com/gallery/EVLTGbP
31. Kentucky Hot Brown https://imgur.com/gallery/aFMPLmr
32. Bagel with Lox https://imgur.com/gallery/IXmCgvC
33. Veggie & Hummus https://imgur.com/gallery/d9Z0oba
34. Bologna https://imgur.com/gallery/X4iGhG5
35. Liverwurst https://imgur.com/gallery/8cjXHuF
36. Caprese https://imgur.com/gallery/1TxJoys
37. PB&J https://imgur.com/gallery/DbkSeJh
38. Cucumber Tea https://imgur.com/gallery/Zw2hoKz

What's this? LOBSTER ROLL WITH A STEEL CHAIR!! Yes, I've been doing some mulling over it, and I've realized that I actually enjoyed that lobster roll much more than I thought. I wish I could have another.

Anywho, I'm going to start training for that knife fight in the parking lot. I assume cooking knives'll be fair game, eh?

Thanks so much for reading, folks! Rejoice, for the holidays have arrived! Have a great weekend, and I'll see you on Christmas Eve!

40sandwiches

sandwiches

40weeks

letsgetthisbread

ParallelParkingInABurka

Omg #46! And LOBSTER ROLL WITH A STEEL CHAIR

3 years ago |

IMainReinhardt

As a southern this both pleases me and causes great fury

MBdub210

Yes!!!

FishieStardust

I'm glad you tried tweaking the recipe - this sandwich is delicious! Heavily dependant on what kind of coleslaw and bbq sauce you enjoy

BanditKablooie

I'm gonna miss this series as much as I miss Crypto's weekly burgers.

103

Sultana

Man, I hadn’t even noticed I’d not been seeing cheeseburgers on the daily anymore. Finished 4 months ago! And not a single post since :(

pizzapartyhard

Are you gonna take a week off for holidays?

catsfivelife

Dude. Cream cheese on grilled cheese. Its life changing.

[deleted]

3 years ago (deleted Apr 9, 2024 4:25 PM) |

Inside!

keoghberry

Please do an American cheese grilled cheese and then also a fancy one, maybe gruyère and cheddar mix or something!

Karakoram2

Loved the slow motion slaw landing ? +1

olivertheoctopus

Forget what everyone else is saying bout the grilled cheese. Gotta do it Alton’s way: https://altonbrown.com/recipes/perfect-grilled-cheese/

feryooday

Ooooh brilliant. also I highly recommend the smoked gouda he includes - amazing flavor

#46 I’m crying ? Mr Swiss, you are a pure delight

Meyek

#41 The Rufus! Locally made here in KCK. Excellent choice.

I got to try kewpie Mayo in a sub I bought the other day - I was irrationally excited and it was very good. I’ve always pulled the pork 1/2

and mixed it back with its roasting juices to give it more flavour. Hadn’t really considered that without that it would be super bland. 2/2

bigox737

Your coleslaw dressing looks delicious, I'm gonna have to try that

LukteDukte

Love the coleslaw drama in this post. Gave me a good laugh ^^

SharpToothEllie

Fried chicken still number 1!

kwyjiboner

Toss in sauce and broil a little for some nice caramelization. Alternatively, a more acidic sauce cuts the fattiness of the pork nicely.

GravyEducation

Slaw? Nah. Red cabbage and carrot? I'm fine with that. But ultimately it's your sandwich! Everyone else can have a refund

MochaTheLion

YEA BOIIIII GRILLED CHEESE

Baltzdelirium

I'll give this a favorite

You can ask OP to add you to their tag list. I know they're almost done but it's like my Saturday highlight getting that tag at work

HawkmanXLII

Too general. WHAT'S YOUR FAVOURITE SANDWICH [gun to head]

Thank you kindly!

needtwoknow

Kewpie mayo has its place but I doubt any BBQ joint is going to put Japanese mayo in it's coleslaw.

HandsomePenguin

Yeah well according to the comments coleslaw doesn't go on pulled pork anyway, so what mayo is used is really a moot point.

You don't know OP, OP loves the kewpie. Plus home cookin means there ain't no rules

RickRollable

KEWPIE MAYO IS THE BEST. Also I enjoyed the recipe. Thanks OP

JamesonTKaluha

Might be more enjoyable to combine the pork and the sauce in the roaster before putting it on the sandwich

205

SquirrelHaven

I know my pulled pork, and this one was a travesty. A boston butt seasoned and slow cooked in a smoker needs nothing.

Ya, you gotta mix the sauce with the pork (post-pull) and let it cook more, else it’s just meh. Also the Costco smoked pulled pork is *??*

derrymerbles

God I love Costco! If my life was projected on a line graph, there would be overlapping lines for age, love of Costco and fear of lightning

? Costco is the shit!

IndignantQueef

I buy a seasoned Aldi pork roast, pop it in the slow cooker with half a bottle of Sweet Baby Ray's & a can of Coke. 8 hours later - heaven.

cellfreeDNA

Queef is right, I’ve used root beer too.

ANDY0UARE

Yep. I make pulled pork in a slow cooker. Pork, spices, sauce, onions, garlic all slow cooking for six hours. It makes a big difference.

andyQpants

Totally. I'm also a big fan of cider vinegar in it as well. Carolina style.

dtallen243

This is the way

Yes, I use apple cider vinegar too, I forgot to list that.

xheartonfirex

More than a little surprised you didn’t like the pulled pork. Now about that grilled cheese, you’re going to think it’s just melted 1/2

Cheese on toast. It’s so much more (or should be). Use sourdough bread, and garlic butter. Mix your cheese: American, butterkaise and 2/3

Muenster. Add a slice of bacon or two. Hint of mustard if you like. Even a bit of diced tomato. And pair it with tomato soup!

Everyone else shut the fuck up and listen to this person. Add pickle if you want. Just shut up and learn

thesixmilliondollarman

Caught in user sub on nom nom

pootpootriot

Great work! I am seriously considering doing a gourmet version of this list to try to up the ante. Pulled pork is one of my staples.

Then, for the love of God, do not follow this person’s recipe (or lack thereof). Get a real recipe and real method. Ask a Southerner

My friend, you are correct, but I need not ask a southerner. I have a real smoked pulled pork recipe that makes grown men moan with joy.

Do you have to kill OP highlander style? Is this a number one headband deal, you gotta tell me if we're Afro Samurai-ing this shit

Never! OP is the dude. Simply wanting to add to his legacy by changing the take on it. OP, you rock!

TheGreatGergsy

If I may...smoke the pork, please. *Thats* where the flavor is. I've had more than I should in my life, and it's all in the smoke.

JustitiaetFortitudo

If you absolutely cannot smoke, add a capful of liquid smoke before you wrap it up in the foil for slow roasting

PolyTheWicked

A pellet grill makes it soooooo easy, too. Little work for a huge payout.

Crazyaussiecanadian

True, but then it's even more work for a sandwich that's not really anything special. Pulled pork is very over rated.

Ouberos

At a push you can also stab it with a syringe of liquid smoke a couple of times. It's not the same but does give a passingly ok result.

MrSpooki

As a Texan and a BBQ addict…this. This is the way.

Lionheart4G

https://altonbrown.com/how-to-build-alton-browns-cardboard-box-smoker/

Do this for a few hours at least and then do the oven slow cook.

plussizethighs

We did this once some years ago, best pulled pork I’ve ever tasted

nomorehate

As a western North Carolinian, I need my BBQ sauce thin and vinegary. I do like the thick sauces, but Lexington style is my favorite.

Ain't nothing at the store gonna beat Sweet Baby Rays though. Respect to all the BBQ styles

Oh absolutely, SBR's Sweet Vidalia onion is my favorite store bought. My uncle's homemade vinegar based sauce on the other hand.. ?

Fellow WNC person. I found this post fucking atrocious. Did you? I’ve been to Lexington BBQ festival. This ain’t shit. Gimme 3 Little Pigs.

I worked in a BBQ joint in high school, the owner paid a meth addled cook at a famous BBQ place $300 to steal their sauce recipe. It was >

Was it Fat Buddies???

Place I worked at was called Tipton's. I don't remember the name of the restaurant the recipe was stolen from.

Ahhhhhhh, gotcha. I’m near you then. Nice to meet a local person! If you ever wanna visit a place with good brisket, look me up hahaha!

sooo good, but shitty business sabotage. The place I worked at shut down a few years ago, I miss my coworkers, not the boss so much.

Official Tag List. Reply if you’d like to be added! @TheWeirdBug @francPumpkinWatcher @ParallelParkingInABurka @Shestolemybeer @TripUpStairs

frankie323

Pretty please add me. Am stoked to see how the last 2 go!

Glad to hear it! Welcome aboard!

@FactWino @Sultana @dormantmayonnaise @elbowdeepinadictator @olivertheoctopus @tinyspacebee @BanditKablooie @TashatheGypsy @MRSHomerJSimpson

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LAMovieDesign

Me Me Me!!

You got it!

Phayze87

Me!

Of course!

RawfishFood

Pulled pork deserves a redemption attempt, as soon as you locate a slow cooker or preferably a smoker. Proper pulled pork from a smoker >

Hoping @OP tries one with mayo. Butter tastes of butter but mayo lets the cheese shine & gives an even toast. Both are tasty, just different

with a nice bark doesn’t even need sauce on the sandwich, coleslaw heresy aside.

TheWanderingRose

@OP needs to revisit the sandwiches that weren't made right as their next project

misstwosense

So like . . . all of them? Lol.

For the grilled cheese, three slices American works well. Butter both sides of the bread, toast in a skillet, add the cheese

francPumpkinWatcher

I personally add marinated onions to my grilled cheeses but I understand it's not part of the normal ingredients

CrisprCAS

Mayo on the outside when frying.

Came here to say this. Total game changer. Also, always fry in a cast iron skillet with butter

when you flip the bread so it starts to melt, drop on the third slice, close, and sear. Be sure to use salted butter. Dunk in tomato soup.

Creamy shit. Maybe some basil or Tuscan seasoning. Nice shit, don't get Campbell's and call it a day

Op needs to go full Babish and mess around with cheese blends. You gotta have some American though... "But that's not cheese!" You say, 1/

Yeah we know it's processed, it's literally made in a lab to be the perfect melting cheese for sandwiches. Why do you hate science?

viila

Because the cheap brands replace the cheese with concentrates and vegetable products. Look for labeling "process American cheese", avoid

"prepared cheese product" (Kraft). "Process American cheese food" is your own decision, it contains 51% cheese, rest is other milk products.

The labeling is confusing. The two with capital-A American cheese in the label contain actual cheese. The one without can be anything.

kagurajacent

I actually prefer a mild cheddar blend but you gotta eat it right away while the cheese is still melty. So stringy and delicious

I can't say no to cheddar

Comments (172)