We’re feeling the summer heat here in NOLA, and the time for picnics and barbecues is upon us! Celebrate the season with these delicious pulled pork sandwiches, and enjoy the sun while you can!
Ingredients (makes 24 sandwiches) :
1/4 cup yellow mustard
1 8- to 10 pound bone-in pork shoulder (Boston butt), trimmed of excess fat
3/4 cup Butt Blast Rub (recipe follows)
1/2 cup premium apple juice
1/2 cup apple cider vinegar
Use a basting brush to spread the yellow mustard on the trimmed pork. Rub pork evenly with 1/2 cup of rub. Cover and refrigerate for 2 to 24 hours.
Two hours prior to smoking, remove pork from refrigerator and rub evenly with remaining 1/4 cup rub. Bring to room temperature.
Set up and preheat an outdoor smoker for cooking in a temperature range between 200° and 250°F. Select a smoking wood.* The Swine Krewe cooks with a combination of equal parts pecan, apple, and hickory woods.
Fill a clean spray bottle with apple juice and apple cider vinegar.
Monitor smoker during cooking process to ensure smoker maintains a temperature within the proper range. The Swine Krewe uses digital thermometers to monitor the temperature of smoker and internal temperature of pork.
Spray the pork every 2 hours with the juice and vinegar mixture, and any time the smoker is opened.
Smoke meat until it reaches an internal temperature of 190°F (8 to 12 hours and as long as 16). Remove from smoker and wrap in heavy aluminum foil. Place in a clean, dry cooler to rest for at least 1 hour and up to 4 hours.
Wearing rubber gloves, shred pork into long strands.
Assemble sandwiches on Kaiser-style rolls and dress with Krewe Coleslaw (recipe follows).
*The recipe can be modified to prepare the pork with a grill or a stove!
Butt Blast Rub Ingredients (makes about 3 cups):
1/2 cup cane sugar
1/3 cup dark brown sugar
1/3 cup granulated garlic
1/3 cup granulated onion
3/4 cup paprika
1/3 cup black pepper
2 tablespoons chili powder
3 tablespoons dry mustard powder
3 tablespoons kosher salt
2 teaspoons cayenne pepper
1 teapsoon ground ginger
1 teaspoon ground thyme
1/2 teaspoon ground nutmeg
Butt Blast Rub Procedure:
Place the ingredients in an airtight container and shake until well mixed.
Krewe Coleslaw Ingredients (makes about 8 cups):
1 cup half-and-half
1/4 cup sugar
2 tablespoons honey
6 tablespoons apple cider vinegar
2 tablespoons mayonnaise
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/2 medium head green cabbage, grated
1/2 medium head purple cabbage, grated
5 carrots, grated
Krewe Coleslaw Procedure:
Put all ingredients except cabbage and carrots in a jar with a lid and shake vigorously. Put cabbage and carrots in a large bowl, pour the dressing mixture onto the coleslaw, and toss to mix. Chill for at least 1 hour before serving.
Recipe courtesy of The Swine Krewe, New Orleans.