I truly hate the weather this time of year. One day it seems like spring is right around the corner and the next, winter makes a strong resurgence. The appeal of watching the snow wore off about two months ago and my enthusiasm for winter activities subsided after it rained.
In the morning, I struggle to avoid the ice outside my house knowing very well I’m one step away from breaking my neck. But by the afternoon, my shoes are soaked. It’s not particularly warm or cold and there’s always a flux of rain, snow, slush and clouds.
Why can’t the weather just follow the groundhog’s predictions? I suppose that’s asking too much. Life is hard, yet it proceeds.
To prepare ourselves for the summer ahead and attempt to warm our souls, this week we’ll attempt faux barbecue. I say faux, because real barbecue with real wood and a smoker takes hours to make. I’m a college student — I do not have the time nor space for that.
So, I bring to you the next best thing — faux barbecue. Trust me, it tastes great and it’s easy to make. Just don’t go entering any competitions with the following recipe unless you want to get laughed off the stage.
Chopped Pork Sandwich with Homemade BBQ Sauce
Pork is the quintessential barbecue meat. There’s something about the unhealthiness that makes it taste so great. A true pit master would argue that pork and the smoke alone make for great barbecue. In fact, they would wince at the sight of sauce adulterating their meat. Because this is faux barbecue, we make our own rules. Hopefully the faint heat of this sandwich will warm your soul or at least remind you of warmer days past.
Ingredients (4 servings, 3-hour prep)
1 lb. pork shoulder or butt
1/3 cup stoneground mustard
Pork rub (see below)
BBQ sauce (see below)
1 pint coleslaw
8 slices bread (or 4 buns)
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1/3 cup brown sugar
1 tbsp salt
2 tsp black pepper
2 tsp cayenne pepper
1 tsp chili powder
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1/4 tsp nutmeg*
1/4 tsp cinnamon*
1/4 tsp cloves*
*optional; but tastes good
1 16 oz. can tomato sauce (not spiced)
3 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
1 tbsp mustard
1/4 cup brown sugar
2 tsp salt
2 tsp pepper
1 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
- Preheat oven to 400 degrees.
- Mix together pork rub spices and liberally cover the meat with the rub.
- Rub the spiced pork in the stoneground mustard.
- Completely wrap the pork in aluminum foil and place in a pan. Bake at 400 degrees for about 2.5 hours, or until the meat is tender and easy to pull apart.
- Make the sauce by combining all the ingredients together in a small pot; bring to a boil and let simmer for 30 minutes.
- When the pork is done cooking, remove it from the oven and allow it to cool until it is easy to handle. Pull it apart at that time.
- While the pork is cooling, toast your bread.
- Assemble the sandwich with the pulled pork, coleslaw and as much sauce as you want. Remember — we make our own rules!
As always, hit me up with questions, comments or concerns.