BBQ Pulled Pork Sandwich
Hand-pulled smoked pork with our signature barbecue sauce, served on a toasted brioche bun with coleslaw and seasoned fries.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Barbecue, in general, has roots in the Caribbean, where 'barabicu' referred to a framework of sticks used for cooking meat. The practice of slow-smoking meat traveled through the Americas, and different regional styles developed in the U.S., particularly in the South. Pulled pork, a staple of Southern barbecue, evolved from this tradition. The sandwich format is a more modern adaptation, reflecting the desire for convenient and portable meals.
The BBQ Pulled Pork Sandwich represents a casual and communal eating experience, often associated with Southern hospitality and outdoor gatherings. It's a dish deeply rooted in American barbecue culture and is a popular choice for picnics, tailgates, and informal meals.
Southern Hospitality
Barbecue, including pulled pork, is often associated with Southern hospitality and sharing. Large portions are common, reflecting a welcoming and generous spirit.
Outdoor Gatherings
BBQ Pulled Pork Sandwiches are frequently served at outdoor events like picnics, barbecues, and sporting events. The informality of the dish lends itself to a relaxed atmosphere.
Regional Variations
While the basic concept remains the same, regional variations exist in the barbecue sauce, the type of wood used for smoking, and the ingredients included in the coleslaw, reflecting the diverse culinary landscape of the United States.
The BBQ Pulled Pork Sandwich is a symphony of smoky, savory, sweet, and tangy flavors. The pork itself is infused with the smoky essence of the smoking process, complemented by the rich, often sweet and tangy barbecue sauce. The coleslaw provides a cool, creamy, and slightly acidic counterpoint, while the brioche bun adds a touch of sweetness and richness. The fries offer a salty and savory side.
The primary flavor driver is the pork shoulder (or Boston butt), which is typically seasoned with a dry rub consisting of spices like paprika, brown sugar, garlic powder, onion powder, chili powder, and sometimes cayenne pepper. This pork is then slow-smoked over wood (hickory, oak, or fruit woods are common choices) for many hours, resulting in tender, easily shredded meat. The barbecue sauce, often a blend of vinegar, tomato, molasses, brown sugar, and spices, adds another layer of sweetness, tanginess, and depth. Coleslaw usually features shredded cabbage, carrots, and a creamy dressing made with mayonnaise, vinegar, sugar, and sometimes mustard. The brioche bun provides a soft, buttery vessel, and the seasoned fries contribute a crispy, salty element.
Wood Choice Matters
Experiment with different types of wood for smoking. Hickory provides a strong, classic smoky flavor, while fruit woods like apple or cherry offer a milder, sweeter smoke.
Internal Temperature is Key
Cook the pork shoulder until it reaches an internal temperature of around 203°F (95°C). This ensures that the connective tissue breaks down, resulting in incredibly tender and easily pullable pork.
Rest the Pork
After smoking, wrap the pork shoulder tightly in butcher paper or foil and let it rest for at least an hour before pulling. This allows the juices to redistribute, resulting in a more flavorful and moist final product.
Homemade Coleslaw
Consider making your own coleslaw instead of buying store-bought. This allows you to customize the sweetness, tanginess, and creaminess to your liking.
Toast the Bun
Toasting the brioche bun adds texture and prevents it from becoming soggy from the barbecue sauce and coleslaw.
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