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PORK PICNIC SANDWICH INSPIRED BY REGULAR SHOW

cook:

1 h 40 min

Picture for Pork Picnic Sandwich inspired by Regular Show

2,623,421 views  The Pork Picnic Sandwich presents not only the opportunity to live like a VIP, but to enjoy the sweltering summer heat while smoking some big ol' joints of pork for 16 hours!

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INGREDIENTS

For the Memphis Style Rub

For the Memphis Style Rub

(packed) brown sugar

⅓ cup (packed) brown sugar

granulated sugar

⅓ cup granulated sugar

sweet paprika

¼ cup sweet paprika

garlic powder

⅛ cup garlic powder

ground ginger

1 tbsp ground ginger

onion powder

1 tbsp onion powder

ancho chili powder

1 tbsp ancho chili powder

rosemary powder

1 tsp rosemary powder

freshly ground black pepper

1 tbsp freshly ground black pepper

kosher salt

1 tbsp kosher salt

For the Kansas City Style BBQ Sauce

For the Kansas City Style BBQ Sauce

neutral oil

1 tbsp neutral oil

small onion, grated

1 small onion, grated

garlic, minced

2 cloves garlic, minced

chili powder

1 tbsp chili powder

ketchup

½ cup ketchup

tomato sauce

½ cup tomato sauce

yellow mustard

¼ cup yellow mustard

apple cider vinegar

¼ cup apple cider vinegar

lemon juice

2 tbsp lemon juice

Worcestershire sauce

2 ½ tbsp Worcestershire sauce

molasses

2 tbsp molasses

honey

2 tbsp honey

(packed) brown sugar

½ cup (packed) brown sugar

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the North Carolina Vinegar Mop

For the North Carolina Vinegar Mop

white vinegar

5 ½ cup white vinegar

dashes hot sauce (of choice)

2.5 dashes hot sauce (of choice)

brown sugar

2 tbsp brown sugar

kosher salt

1 tbsp kosher salt

crushed red pepper flakes

2 tsp crushed red pepper flakes

freshly ground black pepper

2 tsp freshly ground black pepper

For the Alabama Style White Sauce

For the Alabama Style White Sauce

mayonnaise

1 cup mayonnaise

white distilled vinegar

⅓ cup white distilled vinegar

creole mustard

2 tsp creole mustard

prepared horseradish

1 tsp prepared horseradish

lemon juice

1 tsp lemon juice

garlic cloves, minced

1 garlic cloves, minced

cayenne

¼ tsp cayenne

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Baked Beans

For the Baked Beans

thick cut bacon, cubed

1 package thick cut bacon, cubed

large onion, diced

1 large onion, diced

water, warm

2 cup water, warm

(15 oz) navy beans

2 can (15 oz) navy beans

bay leaf

1 bay leaf

brown sugar

2 tbsp brown sugar

molasses

2 tbsp molasses

dried mustard powder

1 tsp dried mustard powder

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Vinegar Coleslaw

For the Vinegar Coleslaw

apple cider vinegar

¾ cup apple cider vinegar

water

¼ cup water

granulated sugar

¼ cup granulated sugar

celery seeds

1 tsp celery seeds

dijon mustard

1 tbsp dijon mustard

vegetable oil

¼ cup vegetable oil

head green cabbage, cored + chopped

0.5 head green cabbage, cored + chopped

head purple cabbage, cored + chopped

0.5 head purple cabbage, cored + chopped

medium carrots, grated

2 medium carrots, grated

medium onion, thinly sliced

1 medium onion, thinly sliced

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Pulled Pork

For the Pulled Pork

boneless pork butt or pork shoulder

3 boneless pork butt or pork shoulder

Kosher salt

Kosher salt

Freshly ground black pepper

Freshly ground black pepper

Optional: Memphis style rub + Kansas City style BBQ sauce

Optional: Memphis style rub + Kansas City style BBQ sauce

Optional: North Carolina style vinegar mop

Optional: North Carolina style vinegar mop

Optional: Alabama style white sauce

Optional: Alabama style white sauce

For the Pork Picnic Sandwich

For the Pork Picnic Sandwich

unsalted butter

1 tbsp unsalted butter

piece sturdy white bread

2 piece sturdy white bread

Baked beans

Baked beans

Memphis style pulled pork

Memphis style pulled pork

North Carolina style pulled pork

North Carolina style pulled pork

Alabama style pulled pork

Alabama style pulled pork

Vinegar Coleslaw

Vinegar Coleslaw

olives, pitted

1.5 olives, pitted

DIRECTIONS

1.

Combine all of the ingredients in a medium bowl. Whisk to combine.

(packed) brown sugar

⅓ cup (packed) brown sugar

granulated sugar

⅓ cup granulated sugar

sweet paprika

¼ cup sweet paprika

garlic powder

⅛ cup garlic powder

ground ginger

1 tbsp ground ginger

onion powder

1 tbsp onion powder

ancho chili powder

1 tbsp ancho chili powder

rosemary powder

1 tsp rosemary powder

freshly ground black pepper

1 tbsp freshly ground black pepper

kosher salt

1 tbsp kosher salt

2.

Use immediately or store at room temperature in a sealable container.

3.

For the Kansas-City Style BBQ Sauce

1.

In a medium pot, begin heating the oil over medium-high heat.

neutral oil

1 tbsp neutral oil

2.

Once heated, add the onion and cook until translucent, about 3 minutes.

small onion, grated

1 small onion, grated

3.

Add the garlic and spices, cook until the mixture is fragrant, about 1-2 minutes.

garlic, minced

2 cloves garlic, minced

chili powder

1 tbsp chili powder

4.

Add the remaining ingredients. Simmer the sauce for 15 minutes uncovered, until thickened.

ketchup

½ cup ketchup

tomato sauce

½ cup tomato sauce

yellow mustard

¼ cup yellow mustard

apple cider vinegar

¼ cup apple cider vinegar

lemon juice

2 tbsp lemon juice

Worcestershire sauce

2 ½ tbsp Worcestershire sauce

molasses

2 tbsp molasses

honey

2 tbsp honey

(packed) brown sugar

½ cup (packed) brown sugar

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

5.

Adjust the sauce to your preference. Serve warm, at room temperature, or refrigerate until ready to use.

6.

For the North Carolina Vinegar Mop

1.

Combine all of the ingredients in a medium bowl. Whisk well to combine. Use immediately or optionally, store the mop overnight to allow the flavors to develop further.

white vinegar

5 ½ cup white vinegar

dashes hot sauce (of choice)

2.5 dashes hot sauce (of choice)

brown sugar

2 tbsp brown sugar

kosher salt

1 tbsp kosher salt

crushed red pepper flakes

2 tsp crushed red pepper flakes

freshly ground black pepper

2 tsp freshly ground black pepper

2.

For the Alabama Style White Sauce

1.

Combine all of the ingredients in a medium bowl. Season to taste with salt and pepper.

mayonnaise

1 cup mayonnaise

white distilled vinegar

⅓ cup white distilled vinegar

creole mustard

2 tsp creole mustard

prepared horseradish

1 tsp prepared horseradish

lemon juice

1 tsp lemon juice

garlic cloves, minced

1 garlic cloves, minced

cayenne

¼ tsp cayenne

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

2.

Reserve in the refrigerator until ready to use.

3.

For the Baked Beans

1.

Begin preheating a pot over medium-high heat.

2.

Add the cubed bacon to the pot. Cook until browned on all sides and most of the fat has rendered out.

thick cut bacon, cubed

1 package thick cut bacon, cubed

3.

Remove the bacon bits and pour out all of the fat, save 1 tablespoon.

4.

Turn the pot with 1 tablespoon of reserved bacon fat to the stovetop.

5.

Add the onion and cook until translucent, about 3-4 minutes.

large onion, diced

1 large onion, diced

6.

Add the remaining ingredients and stir to combine.

water, warm

2 cup water, warm

(15 oz) navy beans

2 can (15 oz) navy beans

bay leaf

1 bay leaf

brown sugar

2 tbsp brown sugar

molasses

2 tbsp molasses

dried mustard powder

1 tsp dried mustard powder

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

7.

Reduce the heat to low and cover the pot. Simmer the beans for 1.5 hours - 2 hours.

8.

Season the beans with salt and pepper.

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

9.

Serve warm.

10.

For the Vinegar Coleslaw

1.

Combine the vinegar, water, sugar, celery seeds, mustard, and vegetable oil in a medium bowl. Whisk to combine.

apple cider vinegar

¾ cup apple cider vinegar

water

¼ cup water

granulated sugar

¼ cup granulated sugar

celery seeds

1 tsp celery seeds

dijon mustard

1 tbsp dijon mustard

vegetable oil

¼ cup vegetable oil

2.

In a large bowl, add the cabbage, carrots, and onion. Pour the dressing over the vegetables and toss to combine. Season with salt and pepper to taste.

head green cabbage, cored + chopped

0.5 head green cabbage, cored + chopped

head purple cabbage, cored + chopped

0.5 head purple cabbage, cored + chopped

medium carrots, grated

2 medium carrots, grated

medium onion, thinly sliced

1 medium onion, thinly sliced

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

3.

Reserve in the refrigerator until ready to use.

4.

For the Pulled Pork

1.

Coat the pork with a generous sprinkling of salt and pepper. If making Memphis-style pulled pork, use the Memphis style rub instead.

boneless pork butt or pork shoulder

3 boneless pork butt or pork shoulder

Kosher salt

Kosher salt

Freshly ground black pepper

Freshly ground black pepper

Optional: Memphis style rub + Kansas City style BBQ sauce

Optional: Memphis style rub + Kansas City style BBQ sauce

2.

Transfer the pork to the refrigerator and let the pork sit overnight.

3.

Smoke the pork, using the wood chips of your choice (we used hickey, cherry, and maple), at 225°F for 16 hours, or until the internal temperature reaches 190°F. If making North Carolina-style pork, brush the pork down periodically with the North Carolina vinegar mop.

Optional: North Carolina style vinegar mop

Optional: North Carolina style vinegar mop

4.

Loosely tent the pork with a layer of aluminum foil. Allow the pork to rest for 45 minutes - 1 hour before pulling/shredding.

5.

Pull the pork using either gloved hands or two forks.

6.

Finish the pork with the Kansas City BBQ sauce, more North Carolina vinegar mop, or Alabama-style white sauce.

Optional: North Carolina style vinegar mop

Optional: North Carolina style vinegar mop

Optional: Alabama style white sauce

Optional: Alabama style white sauce

7.

For the Pork Picnic Sandwich

1.

Spread the butter on one side of each piece of bread.

unsalted butter

1 tbsp unsalted butter

piece sturdy white bread

2 piece sturdy white bread

2.

Add the bread, butter-side down, to a preheated skillet. Toast for 3-4 minutes or until crispy and golden brown on one side only.

3.

Transfer the toast to your work surface, toasted-side up.

4.

Layer one piece of toast with baked beans, all three kinds of pulled pork, coleslaw, and top with the remaining piece of toast, toasted-side down.

Baked beans

Baked beans

Memphis style pulled pork

Memphis style pulled pork

North Carolina style pulled pork

North Carolina style pulled pork

Alabama style pulled pork

Alabama style pulled pork

Vinegar Coleslaw

Vinegar Coleslaw

5.

Garnish with a skewered olive(s) and serve immediately.

olives, pitted

1.5 olives, pitted

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