Pulled Pork Sandwiches

Meat
Originally uploaded by skw3rd

Changed up the recipe to go with Pulled Pork Sandwiches rather than ribs. Still rolling with JB's BBQ Sauce though.

Update - 6/17/08

The first annual SKham Jam was a success. Good peeps. Good golf. The pulled pork sandwiches were off the hook. Much praise was directed to JB for the recipe of goodness. We had good old homemade corn bread, pies from Loula's, and of course The Hoge Famouse Chocolate Pecan pie.

Here's the recipe for the Pulled Pork variant:

• 8lbs of Pork Shoulder (I went with boneless)
• Kosher Salt
• Corse ground pepper

1. Rinse the pork shoulder and pat dry. Generously salt and pepper the meat. Stick in the oven at 250 for 8hrs (1h per pound seemed to do it right). Internal temp of the meat was between 160 and 170 which was perfect.
2. Pull out of the oven and cover loosely with aluminum and let rest for about a half hour.
   
3. Pull of chunks of meat onto a platter and with two forks start shredding. Drizzle some of the BBQ sauce onto the pile of pulled pork and mix it in to coat things up nice.
4. Warm up some wheat buns in the oven for a few minutes.
5. Pile on some pork, drizzle some BBQ sauce on top, then add nice health layer of cole slaw.
   
6. Feast

JB's BBQ Ribs Recipe

Got this BBQ Ribs recipe from my buddy Josh. Gonna rock it out this weekend for a little BBQ we're hosting (if it stops snowing...in June!!!)

JB's Ribs

The Sauce:

• 1 slice of apple wood smoked bacon (Bacon!!!)
• Fresh Thyme
• White Onion (1/2 or so finely chopped)
  
• Clove of Garlic finely chopped
• 2 cups of Ketchup
• 1/4 cup Dark Molasses
  
• 1-2 Tbsp Red Wine Vinegar (depends on how zingy you like it)
• 1/4 tsp. Cumin
  
• Few dashes of Cayenne (some like it hot)
• 1/4 tsp. dry mustard powder
• 1/4 tsp. smoked paprika

The ribs:

1. Pre-heat your oven to 275
2. Rinse the ribs and then pat dry.
3. Salt and Pepper them up. (Don't be shy and remember Kosher salt, cuz we're fly like that.)
4. Drop them on a baking sheet and put in the oven at 275 for at least 2hrs.

Let's get saucy:

1. Wrap the thyme with the bacon and tie it with some string.
   
2. Drop the thyme/bacon roll into your sauce pan and reduce it for about 10 minutes or so. Not too crispy, just enough to get some oil in the pan and a few crusties off the bottom of the pan. ( Thyme and Bacon getting happy in the pan together...oh snap that's gonna smell good!)
   
3. Add your onion and garlic. Cook it down until the onion is nice and translucent.
4. Stir in the rest of your ingredients.
5. Let simmer for about 10 minutes or so, stirring occasionally.
6. Take off heat and set aside.

Smok'm if you got'm:

After about 2hrs, take the ribs out of the oven. Heat up your grill to low. Glaze those puppies up nice with some sauce. Drop the ribs on the grill for about 15 minutes or until they're nicely charred. Let them rest for a few minutes off the grill. Serve with a side of the left over sauce.

Report back!