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May 22, 2015

The Complete Guide to Making Pulled Pork Sandwiches at Home

Sure, you could go for burgers and dogs this holiday weekend, grilling to order like many a man on Memorial Day before you.

Or you could eat one of these.   First We Feast offers this awesome guide to barbecue at home, featuring the surefire advice of Mable's Smokehouse pitmaster Jeff Lutonsky.

It notes, 

Besides tons of flavor and good bang for your buck, slow-cooked meat offers a very low failure rate. The built-in fat content that ripples through the muscle melts as it renders, essentially basting the meat on its own accord, says Jeff Lutonsky, the Oklahoma transplant who’s pitmaster at Brooklyn’s Mable’s Smokehouse.

As a result, he says, “pulled pork is really hard to mess up.”

By that logic, all slow-cooked pork butt is pretty damn good, especially in sandwich form. But we think we’ve found a particularly sure-fire formula. Whether or not you decide to break out the coals and wood chips, always make sure to turn the heat real low—you can tell your friends and family the wait’ll be well worth it.

Have a great three-day weekend, and go forth and barbecue, friends. 

THE COMPLETE GUIDE TO MAKING PULLED PORK SANDWICHES AT HOME [FirstWeFeast.com]

 

 

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Vestal on May 25, 2015:

I've used a recipe from one of Weber's cookbooks (not sure which volume but I've had it for about 6 years now) which includes a rub and sauce recipe.


 


I generally let it smoke for 10-12 hours the day before the meal, pull it, mix in the sauce and load it into my slow cooker for overnight storage.  The next day, at least 6 hours before the meal, I set my slow cooker as low as it will go and just let it simmer until it's time to eat.  This allows the sauce and rub bark time to integrate with each other and pack every bite with flavor.


Jacob on May 23, 2015:

I've got 3 pork shoulders and a brisket in my smoker right now. The stuff freezes great and the meat adds amazing flavor to anything it touches. On the linked to article they say temps can go up to 300, which is way too hot for these cuts (my opinion). I'm probably tainted by the BBQ place where I worked in high school in Fort Worth, but we never cooked anything at a temp over 225. Low and reallllly slow gives the best results.


bruno on May 22, 2015:

Gurgle.