MY PULLED PORK SANDWICH

MY PULLED PORK SANDWICH
Makes 8 to 10 servings

1 Boston butt (also known as a bone-in shoulder roast), about 5 pounds
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1 tablespoon paprika
2 tablespoons dark brown sugar
3 tablespoons bacon grease or vegetable oil
3 cups beef broth

Preheat the oven to 350 degrees





Shredded Pork Sandwich and Coleslaw

Rub the roast with the salt, pepper, paprika and brown sugar. Heat a large, heavy pot or Dutch oven over medium-high heat. Add the roast and brown it evenly on all sides. Add the beef broth, cover the pot and bake until the meat is falling apart, 3 1/2 to 4 hours. Remove the roast from the pot and discard the cooking liquid.

Using two forks or your fingers, shred the meat into pieces and set aside.

Eastern North Carolina-style Barbecue Sauce
Makes about 2 cups

1 cup white vinegar
1 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon crushed red pepper flakes
1 tablespoon hot sauce
Salt, ground black pepper and cayenne to taste

Combine all the ingredients and whisk to blend.


Creamy Coleslaw
Makes about 8 servings

1 large head cabbage, cleaned, shredded
1/2 cup grated carrots
1/2 cup finely chopped bell pepper
2 tablespoons finely chopped green onions
3 tablespoons chopped parsley
1/2 cup buttermilk
3/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon Creole mustard
1 tablespoon sugar
1/2 teaspoon salt (or more to taste)
1/2 teaspoon freshly ground black pepper

Mix all of the ingredients in a large bowl and toss to coat evenly. Cover and chill for at least one hour before serving.

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To assemble the sandwiches, toss the shredded pork with the barbecue sauce, adding the sauce a little at a time until the meat is well moistened. Pile equal amounts of the meat onto hamburger buns and dress with the slaw.

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ALABAMA-STYLE CHICKEN SANDWICHES with WHITE SAUCE

Alabama-Style Chicken Sandwiches with White Sauce

2 cups mayonnaise
1/2 cup prepared horseradish
1/4 cup apple cider vinegar
2 tbsp. sugar
4 tsp. kosher salt, plus more to taste
1 tbsp. ground black pepper, plus more to taste
1/2 tsp. cayenne
2 1/4 tsp. sweet paprika
1 1/2 tsp. garlic powder
3/4 tsp. celery seeds
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1 4-lb. chicken, spatchcocked or quartered
8 white hamburger buns
Dill pickle chips, for serving

 In a bowl, whisk together mayonnaise, horseradish, vinegar, sugar, 3 tsp. salt, 1 1/2 tsp. pepper, and cayenne. Place half sauce in another bowl; set one aside for basting and one for serving. Mix remaining salt and pepper with paprika, garlic powder, celery seeds, cumin, and coriander in a bowl; set rub aside.

Prepare your grill using apple wood chunks or chips. Season chicken with the rub mixture, and place it, skin side up, on grill grate. Maintaining a temperature of 225-250 F (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature), cook, turning once and basting chicken with sauce every 20 minutes, until a thermometer inserted in the thigh (not touching the bone) reads 175 F, about 1 1/2 hours. Remove chicken from grill; let rest, covered loosely with foil, for 10 minutes.

Shred the chicken meat with forks and discard bones and skin. Divide chicken among buns and top with remaining sauce and pickle chips.

SEARED PORK TENDERLOIN WITH BLACKBERRY BOURBON BARBECUE SAUCE

The technique for cooking the tenderloin is nothing new: sear, and finish in the oven. But the sauce might surprise you. It's wine-dark and intensely fruity, with depth from the bourbon. And I don't get to say this about a recipe very often: No chopping required.

For a nonalcoholic version, use unsweetened apple cider instead of bourbon. You’ll need an instant-read thermometer.

Serve with sugar snap peas or a mash of spring peas or fingerling potatoes.

4 servings

SEARED PORK TENDERLOIN WITH BLACKBERRY BOURBON BARBECUE SAUCE

One 1 1/4-pound pork tenderloin
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups fresh blackberries
1/4 cup molasses
1/4 cup ketchup
1 tablespoon plus 1 1/2 teaspoons whole-grain mustard
1 tablespoon red wine vinegar
1 tablespoon Kentucky bourbon (see headnote)
1/2 teaspoon hot sauce


Place a large cast-iron skillet in the oven; preheat to 425 degrees.

Trim off and discard the silver skin from the meat. Rub the oil over the tenderloin, then season with salt and pepper.

Combine the blackberries, molasses, ketchup, mustard, red wine vinegar, bourbon, a pinch of salt and the hot sauce in a blender or food processor; puree until smooth. Strain into a small saucepan, pushing the mixture through with a flexible spatula. Discard the seeds.

Cook the mixture over medium-low heat for 10 minutes, stirring occasionally, until slightly thickened.

Meanwhile, transfer the hot skillet to the stove top; place over medium-high heat. Add the pork tenderloin, sear for 2 minutes all around, then return the skillet to the oven. Roast for about 8 minutes or until an instant-read thermometer inserted into the center of the meat registers 145 degrees.

Transfer the tenderloin to a cutting board and cover loosely with aluminum foil. Let it rest for 5 minutes, then cut it on the diagonal into 1/2-inch slices. Arrange on a platter or plates; spoon the blackberry bourbon sauce over them. Serve warm.

VINEGAR AND SPICE RIBS

Vinegar and Spice Oven Baked Ribs

1 cup packed dark brown sugar
1/3 cup cider vinegar
1/4 cup finely grated lemon zest (from about 4 medium lemons)
6 medium garlic cloves, finely chopped
3 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon freshly ground black pepper
2 full racks baby back pork ribs (about 5 to 6 pounds)


Place all the ingredients except the ribs in a medium bowl and whisk to combine; set as
ide.


Line a rimmed baking sheet with aluminum foil. Place the ribs on the baking sheet bone-side up and evenly coat with half of the marinade. Flip the ribs and evenly coat with the remaining half of the marinade. Cover tightly with more aluminum foil and refrigerate overnight.


The next day, heat the oven to 325°F and arrange a rack in the middle. Remove the ribs from the refrigerator and let them sit at room temperature while the oven is heating, at least 20 minutes.


Bake covered for 1 hour. Uncover and continue baking until the ribs are knife tender, about 1 hour more.

BASIC BARBEQUED CHICKEN

BASIC BARBEQUED CHICKEN

For the sauce:
1 1/2 cups ketchup
1/2 cup packed dark brown sugar
3 medium garlic cloves, finely chopped
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
1 1/2 teaspoons paprika
3/4 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
1/2 cup water


For the chicken:
3 pounds boneless, skinless chicken breasts or bone-in, skin-on chicken pieces
2 tablespoons vegetable oil, plus more for coating the grill
Kosher salt
Freshly ground black pepper

For the sauce:
Combine all of the ingredients in a small saucepan over high heat. Bring to a boil, stirring until completely incorporated. Reduce the heat to low and gently simmer until the flavors have mingled and the sauce has thickened enough to coat the back of a spoon, about 30 to 40 minutes.
Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate the barbecue sauce for up to 2 weeks.
For the chicken:

Heat a gas or charcoal grill to medium (about 350°F to 450°F) and rub the grates with a towel dipped in oil. Meanwhile, if you’re using chicken breasts (either boneless or bone-in), cut them in half crosswise. Pat the chicken pieces dry with paper towels and place them on a baking sheet. Coat them on all sides with the measured oil, and season with salt and pepper.
When the grill is ready, place the chicken on it (skin-side down if using skin-on), close the grill, and cook until grill marks appear on the bottom of the chicken pieces, about 5 minutes. Flip the chicken over, close the grill, and cook until grill marks appear on the second side, about 5 minutes more.
Reserve 1 cup of the barbecue sauce in a separate bowl. Flip the chicken again and brush about a quarter of the remaining sauce on the chicken pieces. Close the grill and cook for 5 minutes. Flip and brush the chicken, and continue to flip and brush every 5 minutes, until an instant-read thermometer inserted into the thickest piece reads 160°F to 165°F and the meat near the bone is no longer pink, about 10 to 15 minutes more (about 25 to 30 minutes total cooking time). Remove the chicken to a clean serving platter and serve immediately, passing the reserved bowl of barbecue sauce on the side.

ALABAMA WHITE BARBEQUE SAUCE

Alabama White Barbeque Sauce

Makes 1 3/4 cups
1 1/2 cups mayonnaise
1/4 cup vinegar, your choice
1 garlic clove, minced, or ½ teaspoon granulated garlic
Juice of 1 lemon
A whiff of cayenne pepper
1 Tablespoon coarse ground pepper
1 Tablespoon spicy brown mustard
1 teaspoon salt
2 teaspoons horseradish

Stir together all ingredients until well blended. Store in an airtight container in refrigerator up to 1 week.