Barbecued Pulled Pork Sandwich

Pulled pork is a classic dish made by cooking a pork roast until its so tender it can be pulled apart with the fingers. Before serving, the pork is tossed with barbecue sauce, and is usually served as a sandwich.

We use fresh ham or a picnic ham and thick slices of French bread cut off the loaf to make our sandwiches. The whole process from start to finish takes 9 hours to prep and cook the meat. Once you taste this, you'll agree it was worth the time spent.

Some people like us use a sweet-sour tomato barbecue sauce with their pulled pork, while others prefer a clear vinegar-based sauce. We recommend you use your favorite BBQ sauce or see the link below to BBQ sauces.

Here's what you need:

	1 bone-in pork roast, also called pork butt - 6 to 8 pounds
	¾ cup dry rub for barbecue (recipe follows)
	4 (3-inch) wood chunks or 4 cups wood chips
	Heavy-duty aluminum foil
	Disposable roasting pan (about 8 by 10 inches)
	Brown paper grocery bag
	2 cups barbecue sauce, homemade or Bull's-eye brand

Here's the rub:

1 Tbs. ground black pepper
2 tsp. cayenne
2 Tbs. chili powder
2 Tbs. cumin powder
2 Tbs. brown sugar
1 Tbs. oregano
4 Tbs. paprika
2 Tbs. salt
1 Tbs. sugar
1 Tbs. white pepper

When using a fresh ham or picnic roast, remove the skin. Massage the dry rub into the meat. Wrap the meat tightly in a double layer of plastic wrap and refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)

At least 1 hour prior to cooking, remove the meat from the refrigerator, unwrap, and let it come to room temperature. Soak the wood chunks in cold water to cover for 1 hour and drain, or place the wood chips on an 18-inch square of aluminum foil, seal to make a packet, and use a fork to create about 6 holes to allow smoke to escape.

Meanwhile, light a large chimney filled a bit less than halfway with charcoal briquettes (about 2½ pounds or 40 coals) and allow to burn until covered with a thin layer of ash. Empty the coals into one side of the grill, piling them into a mound two or three briquettes high. Keep the bottom vents completely open. Place the wood chunks or the packet with the chips on top of the charcoal. [At Sub Rosa, we use a Brinkman gas powered smoker with plum, cherry, apple or alder wood]

Set the unwrapped roast in the disposable pan and place it on the grate opposite the fire. Open the grill lid vents three-quarters of the way and cover, turning the lid so the vents are opposite the wood chunks or chips to draw smoke through the grill. Cook, adding about 8 briquettes every hour or so to maintain an average temperature of 275 degrees, for 3 hours.

Adjust an oven rack to the middle position and preheat the oven to 325 degrees. Wrap the pan holding the roast with heavy-duty foil to cover completely. Place the pan in the oven and bake until meat is fork-tender, about 2 hours.

Slide the foil-wrapped pan with the roast into a brown paper bag. Crimp the top shut. Let the roast rest for 1 hour. Don't be tempted to skip the final rest in a paper bag. This makes all the difference if you want really tender pork.

Transfer the roast to a cutting board and unwrap. When cool enough to handle, "pull" the pork by separating the roast into muscle sections, removing the fat, if desired, and tearing the meat into thin shreds with fingers. Place the shredded meat into a large bowl. Toss with 1 cup barbecue sauce, adding more to taste. Serve the remaining sauce separately.

Source: Cooks Illustrated Magazine - July/Aug. 1997 & Lynne McLaughlin, formerly of the now defunct Luigi's Daughter Deli in McMinnville, Oregon for inspiration.

Sub Rosa Recipes
BBQ Sauces