Tuesday, May 3, 2011

Farmhouse Diner: Epic Pork BBQ Sandwiches!

I hear bellies growlin', 
Angels singing,
Bells ringing....


Let's get busy, shall we?

It's not easy to make good BBQ--from scratch!

It's work, but the flavor?  It's worth it...so tie on that apron and let's get to it!

Up north, we put our sauce into the meat.  I know there are different strokes for all different folks, some places have NO sauce on theirs, and heck, some pork BBQ has a white mayo-based sauce!  

All depends on where you're at, geographically, in this big old wonderful country.  

I've had it many places in the south, and some states serve it sans sauce, and have five on the table for me to choose from.

Some sauces are heavy on the sweet.

Some are heavy on the hot.

Some are heavy on the vinegar.

I like a red sauce, and I like it to have a little kapow from the vinegar, but not TOO; I don't want that nose tingle.  

And I like a little sweet in the background, just a little.  And a little smokiness if I can get it, too.  And, I don't want it hot as in hot sauce.  

(You can tell me about your kind from your region, what you prefer, I'd LOVE to hear it!)

This is a recipe for a four pound shoulder roast, but since it's so involved, I usually do more than one.  This time I did three.  Then I freeze the extra for easy meals later.  

This freezes well and it is wonderful to have on hand.  

For leftovers?  Use it in my Baked Macaroni and Cheese recipe.  Sounds weird, but it's good!  MmMmmmMmmm!!  

(Just walk eight extra miles the next day!)

Posting pictures of bone-in roast pork shoulder is NOT beautiful, but I wanted to show you that I rubbed each roast with coarsely ground black pepper and kosher salt.  

You can sear the roast if you like, but it's not necessary.  I like to sear it to give the outside of the roast texture and to hold in the juices, you do not want the meat to have a dry finish.  

Because we don't want a dry roast, the bone and fat gives the meat flavor, and, like it or not, and you get rid of the bone and fat once the meat is roasted, so tell yourself it's OKAY.

The roast can be done in the crock pot, on the grill, slowly, or in the oven, or in a smoker.  

It doesn't matter how you get the meat ready--just so it's tender when done.

I think the sauce is pretty important, although I will admit, I would LOVE a smoker just to try this recipe!  I love hickory-infused/smoked pork.

My stand-by method of roasting most times of the year is in an enamelware roaster, covered, on low oven (250) all night long, at least for six hours. 

This recipe starts once you've roasted the meat and shredded and/or cut it up into chunks.

Once the meat is roasted, I pull it out of the oven and let the steam roll off, let it sit for a bit until I can handle it.   

Then I "clean it up".  That means getting rid of bones, fat, sinew, all the yucky stuff and moving the good part of the roast to a separate pan.

Then I get out a cutting board and shred some with two forks, and then some I cut up with a knife.  I like my pork BBQ to have the texture of both, not all of one kind.  

You may prefer yours all shredded, or you may prefer yours all chunked.  Do whatever you like, and make yourself all happy!

Once the meat is all ready it's time to make the sauce.

And, like Sipsey said in "FRIED GREEN TOMATOES
..."Secret's in the sauce."

This sauce has a lot of ingredients but is OH SO GOOD.  Now you may tweak yours a little after you've had it the first time, but for now go with this recipe and see what you think.  Just cook the sauce long enough to get the celery softened up.  (You could leave the celery out if you detest celery.)

(Click on this photo to print this recipe.)

Make the sauce in a pan large enough to hold the meat and the sauce.  Make the sauce, once the sauce is done and heated through, add the meat a little at a time to soak up the sauce, stir, and heat the meat and the sauce thoroughly on low, stirring often; making sure not to burn.

But wait, that's not all!

You still have some work to do to get these ready to serve.

You might like your sandwich with pickles inside it, and slaw on the side.

You might like yours with pickles side and slaw on the side.

You might like yours with slaw on the sandwich, and pickles on the side.

Or...slathered with white sauce all over the top.


You might like yours with....

...caramelized onions?!?


It's so good, really it is.

And, if you're feeling really adventurous, try toasting an onion bun.
Mmm....(Kaiser rolls work really well for this sandwich, too.)

And, now, for the presentation...

The slaw, the nicely toasted bun...

 Those UN-YUNS.


 Top it off...

 Add a few fries...

And as Buddy Threadgoode said in FRIED GREEN TOMATOES  ...

"C'mon down, Lil' Bit!  There's no firin' squad waitin' for ya!"

NOTE:  This BBQ is even better the second day!  Can be made ahead for parties, or served the first day and kept to use for another meal a day or two later.  As I said, it also freezes well.


Please go HERE to read about the 
help need in Alabama.  Here is a big list of 
places you can help by donating to.

In Alabama, the damage is on a scale
equal to the damage from Katrina.  The area of land these 
tornadoes covered was immense.

They need our help.
The news media has "moved on" to bigger stories, 
but this is still huge, and very sad yet the people
of Alabama are chin-up and working hard and 
helping each other.  We can help them, too.


Patti said...

thanks for posting the recipe. It looks delicious. I went out today on a mission just for a pork shoulder roast. thanks again

Kimberly said...

Looks simply deliscious! Can't wait to try it. My hubby has his own secret sauce for ribs, which he won't share. So now I'll have to tease him with this one.
I'm a big Fanny Flagg fan too. If you haven't read all her books you must!

Patti said...

I have made the pork portion of the recipe. I have over 2 quarts of liquid after 7 hours in the oven. I am planning to finish this tomorrow for it is 12:20 am. Do I use all of the 2 quarts of the stock in the BBQ base? I do hope you read and address questions in your blog. Thanks and good night. p.s.my house smells incredible with this meat. My husband came home from the tiger's game and he wanted to eat the shredded pork now. btw, we won!!!

Old Centennial Farmhouse said...

Patti,, I would reserve only a cup or two of the liquid if your roast was only around 4 lbs. Then I would add it a bit at a time back into the shredded meat, you don't want it too runny.

If you got a larger roast use only one cup of liquid per four pounds to the finished met. I hope this makes sense. The liquid is there to moisturize the BBQ, not to swim in it. :0)

Please let me know how you like the finished product!

mary your sis said...

mmmm. We have an ex-brother in law who would have made a great contribution to the secret sauce, lol! ; )