First Attempt At Pulled Pork Sandwich


 
C

Chris Mueller

New member
It's my mother-in-laws birthday this week so we are having everyone over here to celebrate. I was thinking of trying my hand at some pulled pork sandwiches for the first time. We are having at least 10 people plus 2 more small children.

So far the menu looks like;

pulled pork sandwiches
homemade cole slaw
homemade mac & cheese
homemade cornbread
sweet potato fries


Is there anything you would add or subtract from this list?

My only concern now is for the pulled pork. I've had sandwiches a few times at a few different places and they all taste similar, not that that's a bad thing, they were all good.

The meat was in brownish/reddish liquid already. I'm probably not doing it justice, but for arguments sake let's call it watered down bbq sauce. The liquid was runny at all. In fact, I don't recall it dripping at all. There wasn't a LOT of liquid, just the right amount to hold everything together.

Any ideas or suggestions to help me. I'll be checking the forums in the meantime. Thanks!
 
Well ... most 'finishing' sauces are thin and 'watery'. The idea is to enhance the flavor not mask it with a thick sauce.

After you've pulled it, taste it. Add a little rub and a little sauce and taste again. Repeat until just right. But don't over-do it.

IMO, pulled pork should just be moist, not stringy sloppy joe mess.

Of course, you should keep extra sauce on-hand for those that do.
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You might consider some kind of beans.
 
I always use a little bit of finishing sauce. The pulled meat soaks it up like a sponge and it really brings out a nice pork flavor. I don't use a lot to make it look wet, and I don't simmer the meat in a sauce.

My finishing sauce is very simple... The goal is to add a little acidity, a little sweetness, a little salt, and a small amount of the BBQ rub flavor I used to create the bark. Notice how I use the words small, little, simple. It would be fine with a splash of water and some salt and pepper, so I make sure not to screw up all that beautiful pork.

I use equal parts white vinegar and water with brown sugar and rub to taste. A lot of people use cider vinegar, but I just use white for the neutral taste.

Doctor up a small bowl of meat and see what you think. I would be slopping a bunch of that homemade slaw on my Sammy, so it wouldn't need much of anything. Have fun. Looks like a killer party. I suggest adding beer to your menu.
 
Chris,the menu looks good. I mix a little rub in the pulled pork,then serve sauce on the side if the guests want it with the meat.
 
I never add anything to my pulled pork. I usually serve it with a couple of different sauces on the side. Never had any complaints.
 
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