Pulled Pork Sandwiches

[Hanley]

Out of curiosity, what do you use for the red chilies?

My choices are pretty limited in Montana. I I'm usually limited to barker, cayenne or sandia.

why do you think hand chopping makes it better?

Either prep is fucking awesome. I think the better awesomeness of the hand-prep is due to the micro-contrasts of both texture and flavor afforded by the discrete ingredient-chunks.

[omaniphil]

due to the micro-contrasts of both texture and flavor afforded by the discrete ingredient-chunks.

That's some Modernist Cuisine jargon right there. And now I want to go persuade my wife to let me buy that book.

[omaniphil]

I make one very similar to Hanley's but use half cilantro/half parsley and fresh oregano. Also often use a tablespoon of sambal olek (chili-garlic paste) for the red chile: gives you a bit more vinegar kick if that's what you like.

Would Sriracha be an ok substitute for the sambal olek? Maybe sriracha plus a little extra vinegar?

[heidikay]

I make one very similar to Hanley's but use half cilantro/half parsley and fresh oregano. Also often use a tablespoon of sambal olek (chili-garlic paste) for the red chile: gives you a bit more vinegar kick if that's what you like.

Would Sriracha be an ok substitute for the sambal olek? Maybe sriracha plus a little extra vinegar?

Hmmm. . .I think Sriracha is a little too sweet. The chili-garlic paste tastes like very hot pickled chili. I'd stick with fresh red chili or cayenne flakes if you don't have CG paste.

Edit: I meant to also note the CG paste is much hotter than Sriracha.

[Hanley]

That's some Modernist Cuisine jargon right there.

From the depths of my Spergy Ass.

Figured @Root wouldn't accept "IDK..tastes better"

[Root]

That's some Modernist Cuisine jargon right there.

From the depths of my Spergy Ass.

Figured @Root wouldn't accept "IDK..tastes better"

I barely accepted what you wrote, but mostly for the lyricism of it.

[Cinic]

There's a local bbq joint that has marinated onions as one of the condiments. Not quite pickled and still somewhat crunchy. It's a nice topper for the pulled pork.

Here's a shot of the marinated onions. Went there for dinner last night.

[DCM]

Each to their own.

That would be great with, like, pork chops. But pulled pork is a smoky, fatty, tender, juicy pile of meat (sometimes) on a bun. You want some crunch to break up the texture, some vinegar to cut the fat.

All I am saying is give sage and onion stuffing + apple sauce a chance.

[omaniphil]

Ended up doing two different types of sandwiches. Toasted kaiser rolls for each, and then for the first sandwich did a coleslaw + homemade BBQ sauce topping, and for the second, used @Hanley's chimichurri recipe. Ended up going about 50% more vinegar as he suggested, and it turned out great. Also for the chimichurri, chopped up a couple of Pasilla chiles for some nice, rich, mild heat.

Turned out great. The chimichurri sandwich in particular got rave reviews from a few of my friends at the party tonight. I think I will use both of these for my little pop-up kitchen at the brewery. I'll focus a little more on presentation next time. I was in a hurry to get through the line with these, and so they look like crap. But the taste was amazing.

[bugbomb]

Those look incredible!

My chimichurri is similar to Hanley's but I do a couple things differently:

1/2 parsley
1/4 cilantro
1/4 mint (don't knock it til you try it)

And then instead of chilis, I like to mix in a bit of adobo sauce, feel free to chop up some of the ancho chilis too. This stuff usually comes in a can filled with chili paste and stewed chilis - think Goya brand stuff. I think the smokiness from the ancho would be pretty awesome with pulled pork in particular, though I'm not sure I'd do this with straight-up asada steak.

This Gordon Ramsay vid opened my eyes a bit to how crazy you can get with the herbs:

The mint was really awesome, I'm not sure the dill or coriander did a whole lot. I do sometimes throw in some coriander powder and/or lemon zest and juice.

[Cinic]

From here: https://cafedelites.com/authentic-chimi ... argentina/

^ I bump up the red wine vinegar and use cilantro instead of parsley (or sometimes half-half).

This chimichrurri was the bees knees on pulled pork.

Thanks for the recipe.