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PORK PICNIC SANDWICH INSPIRED BY REGULAR SHOW
cook:
1 h 40 min
2,659,088 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
⅓ cup (packed) brown sugar
⅓ cup granulated sugar
¼ cup sweet paprika
⅛ cup garlic powder
1 tbsp ground ginger
1 tbsp onion powder
1 tbsp ancho chili powder
1 tsp rosemary powder
1 tbsp freshly ground black pepper
1 tbsp kosher salt
For the Kansas City Style BBQ Sauce
1 tbsp neutral oil
1 small onion, grated
2 cloves garlic, minced
1 tbsp chili powder
½ cup ketchup
½ cup tomato sauce
¼ cup yellow mustard
¼ cup apple cider vinegar
2 tbsp lemon juice
2 ½ tbsp Worcestershire sauce
2 tbsp molasses
2 tbsp honey
½ cup (packed) brown sugar
To taste kosher salt
To taste freshly ground black pepper
For the North Carolina Vinegar Mop
5 ½ cup white vinegar
2.5 dashes hot sauce (of choice)
2 tbsp brown sugar
1 tbsp kosher salt
2 tsp crushed red pepper flakes
2 tsp freshly ground black pepper
For the Alabama Style White Sauce
1 cup mayonnaise
⅓ cup white distilled vinegar
2 tsp creole mustard
1 tsp prepared horseradish
1 tsp lemon juice
1 garlic cloves, minced
¼ tsp cayenne
To taste kosher salt
To taste freshly ground black pepper
For the Baked Beans
1 package thick cut bacon, cubed
1 large onion, diced
2 cup water, warm
2 can (15 oz) navy beans
1 bay leaf
2 tbsp brown sugar
2 tbsp molasses
1 tsp dried mustard powder
To taste kosher salt
To taste freshly ground black pepper
For the Vinegar Coleslaw
¾ cup apple cider vinegar
¼ cup water
¼ cup granulated sugar
1 tsp celery seeds
1 tbsp dijon mustard
¼ cup vegetable oil
0.5 head green cabbage, cored + chopped
0.5 head purple cabbage, cored + chopped
2 medium carrots, grated
1 medium onion, thinly sliced
To taste kosher salt
To taste freshly ground black pepper
For the Pulled Pork
3 boneless pork butt or pork shoulder
Kosher salt
Freshly ground black pepper
Optional: Memphis style rub + Kansas City style BBQ sauce
Optional: North Carolina style vinegar mop
Optional: Alabama style white sauce
For the Pork Picnic Sandwich
1 tbsp unsalted butter
2 piece sturdy white bread
Baked beans
Memphis style pulled pork
North Carolina style pulled pork
Alabama style pulled pork
Vinegar Coleslaw
1.5 olives, pitted
DIRECTIONS
1.
Combine all of the ingredients in a medium bowl. Whisk to combine.
⅓ cup (packed) brown sugar
⅓ cup granulated sugar
¼ cup sweet paprika
⅛ cup garlic powder
1 tbsp ground ginger
1 tbsp onion powder
1 tbsp ancho chili powder
1 tsp rosemary powder
1 tbsp freshly ground black pepper
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.
1 tbsp neutral oil
2.
Once heated, add the onion and cook until translucent, about 3 minutes.
1 small onion, grated
3.
Add the garlic and spices, cook until the mixture is fragrant, about 1-2 minutes.
2 cloves garlic, minced
1 tbsp chili powder
4.
Add the remaining ingredients. Simmer the sauce for 15 minutes uncovered, until thickened.
½ cup ketchup
½ cup tomato sauce
¼ cup yellow mustard
¼ cup apple cider vinegar
2 tbsp lemon juice
2 ½ tbsp Worcestershire sauce
2 tbsp molasses
2 tbsp honey
½ cup (packed) brown sugar
To taste kosher salt
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.
5 ½ cup white vinegar
2.5 dashes hot sauce (of choice)
2 tbsp brown sugar
1 tbsp kosher salt
2 tsp crushed red pepper flakes
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.
1 cup mayonnaise
⅓ cup white distilled vinegar
2 tsp creole mustard
1 tsp prepared horseradish
1 tsp lemon juice
1 garlic cloves, minced
¼ tsp cayenne
To taste kosher salt
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.
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.
1 large onion, diced
6.
Add the remaining ingredients and stir to combine.
2 cup water, warm
2 can (15 oz) navy beans
1 bay leaf
2 tbsp brown sugar
2 tbsp molasses
1 tsp dried mustard powder
To taste kosher salt
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 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.
¾ cup apple cider vinegar
¼ cup water
¼ cup granulated sugar
1 tsp celery seeds
1 tbsp dijon mustard
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.
0.5 head green cabbage, cored + chopped
0.5 head purple cabbage, cored + chopped
2 medium carrots, grated
1 medium onion, thinly sliced
To taste kosher salt
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.
3 boneless pork butt or pork shoulder
Kosher salt
Freshly ground black pepper
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
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: Alabama style white sauce
7.
For the Pork Picnic Sandwich
1.
Spread the butter on one side of each piece of bread.
1 tbsp unsalted butter
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
Memphis style pulled pork
North Carolina style pulled pork
Alabama style pulled pork
Vinegar Coleslaw
5.
Garnish with a skewered olive(s) and serve immediately.
1.5 olives, pitted
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