What’s Cooking In SG’s Kitchen? Ryker Suicide’s Chipotle Pork BBQ-N-Slaw Sandwiches
Mar 2012 20

What’s Cooking In SG’s Kitchen? Ryker Suicide’s Chipotle Pork BBQ-N-Slaw Sandwiches

Posted In All Things SG,Blog,Food & Drink

by Ryker Suicide


Every year in high school some friends and I would venture down to the Carolinas for a beach vacation. Anyone who has spent a decent amount of time down south knows the best BBQ is found on little pits at the side of the road. I remember my junior year this was this one that we stopped at that had the BEST BBQ I have ever had in my life. It was smoky, spicy, with huge chunks of onion. Once I got a bit older and a little more efficient in the kitchen I spent a lot of time trying to replicate this recipe with my own BBQ sauce and pulled pork. Now this is a recipe you will need all day to make, as it requires being slowly cooked (if you have a crock pot, SUPER, if not, a heavy pot and an oven will work just the same). Here is my recipe for Chipotle Pulled Pork BBQ-N-Slaw sammies!

Ingredients: For The Pork

  • 1 pork shoulder-butt roast (about 5 lbs or so)
  • Salt/pepper
  • Brown sugar (for a sweeter-style pork, I omit this because I prefer my BBQ with more of a bite)
  • 1-2 cans of chipotle peppers in adobo sauce (1 for more mild, 2 for spicier)
  • 2 cans of Dr. Pepper
  • 2 small, or 1 large onion
  • 1 bag of hoagie rolls

Ingredients: For The Sauce

  • 3/4 cup of Jack Daniels / bourbon (my rule is, if you wouldn’t drink it, don’t cook with it – use something good!)
  • 1/2 finely chopped onion
  • 4 cloves garlic, finely chopped1/3 cup of apple cider vinegar
  • 4-5 TBS Worcestershire sauce (to taste)
  • 1/4 cup of brown sugar (also to taste, I like my sauce less sweet)
  • 1/2-3/4 cup of molasses
  • 2 cups of ketchup
  • 1/2 tsp each salt/pepper
  • 1/4 cup-ish tomato paste
  • 2-3 tsp liquid smoke
  • 1/2 tsp of Tabasco or your favorite hot sauce (to taste)
  • 2-3 TBS horseradish mustard or Dijon mustard
  • A *dab* of grape jelly or jam

Ingredients: For The Slaw

  • 1 bag of coleslaw mix
  • 1/4-1/2 cup of apple cider vinegar (to taste)
  • 1-2 tsp celery seed (to taste)
  • 1/2 cup of low fat mayo
  • 1/2 tsp each salt n pepper
  • 1 TBS horseradish mustard
  • 1-2 tsp of sugar (to taste)

Directions:


1. Start with the pork because it is going to take hours for this baby to cook to perfection. First, cut onion in half lengthwise and then quarter slices. Place onion wedges at the bottom of the pot. Salt, pepper and rub with brown sugar (if so desired) the pork butt generously, and place in pot on top of onions fat side up. Empty can/cans of chipotle peppers and sauce all over top of the roast. Then add two cans of Dr. Pepper, cover pan and cook on high on crock pot (or 300 degrees in oven) for about 6 hours. You will know roast is ready when it is fork tender, if it isn’t fork tender then cook longer. Trust me, it is so worth the wait.

2. When the pork is starting to get close, you can start on your other goodies. I like to start with the BBQ sauce since sometimes I have to play around with it a bit to get it perfect. Like many people, I don’t always cook with exact measurements so these listed above are as guestimated as I can get. So, first combine onion, a little olive oil, and Jack Daniels/ bourbon in a sauté pan. Fry until onions are translucent and then add garlic and cook for an additional 45 seconds or so. Combine remaining ingredients and bring to a boil. Simmer uncovered for about 15 minutes or so until the sauce gets nice and thick. Here, you can add more Jack/bourbon should you want a little more bite to your sauce.

3. Now time for the slaw. I typically use a slightly different recipe for a spicier slaw, but since this pork is already pretty spicy, I went with a more Carolina style slaw recipe (modified a bit, of course). In a medium bowl mix together all ingredients except for the coleslaw mix. Taste dressing and modify as necessary. Coleslaw, like many other picnic style salads, vary from batch to batch and I tend to use recipes for salads like this as a basic guideline. Once your dressing is to your liking, toss with the coleslaw mix and refrigerate.

4. Is your pork ready yet? If it is, it’s time to get to pulling! Remove roast from pan and place on a large platter or cutting board. Trim fat off of top and discard. Using two forks, pull the pork roast until every bit is off of the bone, discarding fat pieces as they come. Now, here is where things get a little tricky. Everyone has a different preference for their sauce thickness in pork BBQ. I always have to play with it a bit, so what I do is drain about 1-2 cups of the Dr. Pepper/roast juice from the pot and SET ASIDE. Then return pulled pork to pot and stir in remaining juice. Add BBQ sauce and stir. Add more of the juice that was set aside earlier to reach desired consistency/flavor.

5, Serve pulled pork on a toasted hoagie bun, top with slaw and viola.

Enjoy!

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