Pulled Pork Sandwiches

[omaniphil]

There's a nanobrewery down at the end of my street that's pretty small and doesn't serve any food. But they have small vendors come in on weekends from time to time and set up shop in the otherwise unused kitchen to sell tacos, sandwiches, and other food items.

I'm thinking of trying it out my chops at setting up my own pop-up kitchen sometime in the early Fall. I enjoy cooking and really enjoy cooking for others, so figure this is an easy way to scratch that itch. I'm thinking of smoking a few shoulders and then making pulled pork sandwiches. I've done these a number of times before, and typically make a mustardy coleslaw and a home made BBQ sauce to go along with the pulled pork. Curious if anybody has any other creative ideas of toppings and what not to serve with pulled pork sandwiches. I typically use Kaiser rolls for the bread, but have you used any other type of roll/substrate?


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[Root]

Chimmichurri goes great with pulled pork. And everything else on earth.

[omaniphil]

Chimmichurri goes great with pulled pork. And everything else on earth.

Thats a great idea. I'm also thinking that an herbed apple sauce and sweet potato topping might go well with the pork.

[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.

[mgil]

First, I'd like to let you know that this thread has been bothering me since you posted it. I really want some damned good pulled pork, but unless I'm making it, there is almost nothing available locally. With that being said, and thinking about contrast, maybe a pepper relish or jam with some heat (but not too much) would make a nice topping as well.

[omaniphil]

Excellent suggestions. I'm hosting a party on Saturday and will try some of these out on the guests.

[Root]

First, I'd like to let you know that this thread has been bothering me since you posted it. I really want some damned good pulled pork, but unless I'm making it, there is almost nothing available locally.

Do you even que, bro? Why you no post in grillroteca?

[mgil]

Do you even que, bro? Why you no post in grillroteca?

I often forget to take photos.

[DCM]

You could go all Merry Olde England with a sage and onion stuffing mix and some apple sauce. That's what you get as standard with a hog roast over here. As a man with one foot firmly planted in German culture, I can also say with confidence that pork and sauerkraut is good eating.

[Allentown]

You could go all Merry Olde England with a sage and onion stuffing mix and some apple sauce. That's what you get as standard with a hog roast over here. As a man with one foot firmly planted in German culture, I can also say with confidence that pork and sauerkraut is good eating.

That doesn't go on pulled pork sandwiches.

Something crunchy. Slaw or pickles.

[DCM]

You could go all Merry Olde England with a sage and onion stuffing mix and some apple sauce. That's what you get as standard with a hog roast over here. As a man with one foot firmly planted in German culture, I can also say with confidence that pork and sauerkraut is good eating.

That doesn't go on pulled pork sandwiches.

Something crunchy. Slaw or pickles.

Each to their own.

[GrizzlyAdam]

Chimichurri is a great call. I like my pulled pork North Carolina style, with cole slaw and pepper vinegar.

[Allentown]

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.

[Hanley]

Chimichurri is a great call.

Yup.

Must be hand-chopped. though. I switched from food-processing the ingredients to hand-chopping everything. So much better chopped.

I like my pulled pork North Carolina style, with cole slaw and pepper vinegar.

Fuck yes.

[Cinic]

Chimichurri is a great call.

Yup.

Must be hand-chopped. though. I switched from food-processing the ingredients to hand-chopping everything. So much better chopped.

Never made it - you have a preferred recipe? I'm smoking a butt this weekend and want to try.

[omaniphil]

Never made it - you have a preferred recipe? I'm smoking a butt this weekend and want to try.

Same. Recipe would be great. @Hanley or @Root?

[Hanley]

Chimichurri is a great call.

Yup.

Must be hand-chopped. though. I switched from food-processing the ingredients to hand-chopping everything. So much better chopped.

Never made it - you have a preferred recipe? I'm smoking a butt this weekend and want to try.

Ingredients
1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley
3-4 cloves garlic , finely chopped or minced
2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
3/4 teaspoon dried oregano
1 level teaspoon coarse salt
pepper , to taste (about 1/2 teaspoon)

Instructions
Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using.
Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.


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).

[Cinic]

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

[Root]

I've generally mixed my herbs, usually using parsley and cilantro together. I've also added mint and basil with good results. I would probably not bump up the red wine vinegar for general use, but I could see that working very well for use with pulled pork.

@Hanley, why do you think hand chopping makes it better?

[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.