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Grilled Pulled Pork Barbecue Sandwich with Black Jack Barbecue Sauce

The following recipe—along with more than 175 others—is explained and illustrated in The Culinary Institute of America Grilling cookbook (2006, Lebhar-Friedman).

CIA's Pulled Pork Barbecue Sandwich recipe

Ingredients

Pulled Pork Barbecue Sandwich

Makes 8 Servings

  • 6 lb pork butt
  • 1 tbsp salt
  • 1 tsp ground black pepper
  • 1 cup Vinegar Barbecue Sauce (recipe follows)
  • 1 cup Black Jack Barbecue Sauce (recipe follows)
  • 8 sandwich buns, split and toasted
  • Coleslaw (recipe follows)

Coleslaw

Makes 8 Servings

  • 6 tbsp sour cream
  • 6 tbsp mayonnaise
  • 3 tbsp cider vinegar
  • 2 1/4 tsp dry mustard
  • 3 tbsp granulated sugar
  • 1 1/2 tsp celery seeds
  • 1 1/2 tsp Tabasc sauce
  • Salt, to taste
  • Ground black pepper, to taste
  • 5 cups shredded green cabbage
  • 1 cup grated or shredded carrots

Vinegar Barbecue Sauce

Makes 4 Cups

  • 1 2/3 cups ketchup
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1/4 cup brown sugar
  • 2 tbsp Worcestershire sauce
  • 4 tsp paprika
  • 4 tsp chili powder
  • 4 tsp dry mustard
  • 1 tsp salt
  • 3/4 tsp ground cayenne pepper

Black Jack Barbecue Sauce

Makes 4 Cups

  • 2 tbsp vegetable oil
  • 1 yellow onion, diced small
  • 2 tbsp minced garlic
  • 1/4 cup chili powder
  • 2 tbsp minced jalapeño, or to taste
  • 1 cup tomato paste
  • 1 cup brewed coffee
  • 1 cup Worcestershire sauce
  • 1/2 cup apple cider vinegar
  • 1/2 cup lightly packed brown sugar
  • 1/2 cup apple cider or apple juice

Directions

Pulled Pork Barbecue Sandwich

  1. Preheat a gas grill to medium-low; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a heavy coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.
  2. Season the pork butt with salt and pepper. Grill, covered, over indirect heat, turning every 15 to 20 minutes, until the meat is completely cooked and very tender, 2 1/2 to 3 hours. Baste the pork with the Vinegar Barbecue Sauce (recipe follows) as necessary to keep the meat moistened.
  3. Remove the pork from the grill and allow it to cool slightly. When cool enough to handle, pull the pork into shreds. (This can be done up to 2 days in advance.)
  4. Combine the pulled pork with the Black Jack Barbecue Sauce (recipe follows) in a saucepan over medium-low heat. Heat, stirring gently, until the meat is very hot, about 10 minutes. Serve on the toasted buns with the Coleslaw.

Coleslaw

  1. Mix together the sour cream, mayonnaise, vinegar, mustard, sugar, celery seeds, and Tabasco in a large bowl until smooth. Season the mixture with salt and pepper to taste.
  2. Add the cabbage and carrots, and toss until evenly coated. Cover and refrigerate until needed.

Vinegar Barbecue Sauce

  1. Combine all ingredients. Whisk until thoroughly mixed. Serve immediately or store in the refrigerator in a covered container for up to 3 weeks.

Black Jack Barbecue Sauce

  1. Heat the vegetable oil in a heavy 2-quart saucepan over medium heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chili powder and jalapeno, and sauté for 1 minute. Add the tomato paste and cook, stirring constantly, for 2 minutes.
  2. Add all the remaining ingredients and simmer, stirring occasionally, for 10 to 15 minutes. Use immediately, or let cool to room temperature before storing in a clean, covered container in the refrigerator for up to 1 month.

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