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Andy's pulled pork sandwiches
From the Kitchen of the 225 Club
Cold, Hard Football Facts for September 09, 2004
If you've perused the site, you've probably noticed a handful of recipes from Boston chef Andy Husbands. The Cold, Hard Football Facts don't know Andy that well, but we've eaten at his restaurants, judged his barbecue and written a few stories about him for The Boston Herald.
Husbands and his buddy Chris Hart have a competitive barbecue team called iQue. They've won competitions all over the country and are routinely named the best barbecue team in New England at the Harpoon Brewery Championship Barbecue competition.
This is their award-winning barbecued pulled-pork sandwich and spicy rub. It's pretty damn tasty. It takes a long time to cook, but worth the effort for hard-core tailgaters (makes 8 sandwiches).
For the spice rub (makes 1 cup)
* ¼ cup brown sugar
* 3 tablespoons paprika
* 2 tablespoons kosher salt
* 1 tablespoon ground cumin
* 1½ teaspoons chili powder
* 1½ teaspoons cayenne pepper
* 1 tablespoon freshly ground pepper
Combine all ingredients and mix thoroughly. Store in an airtight container in a cool place. This step can be done several days in advance.
For the sauce (makes 1 cup)
* ¾ cup white vinegar
* 4½ teaspoons granulated sugar
* 2 tablespoons ketchup or favorite barbeque sauce
* 1½ teaspoons kosher salt
* 1 tablespoon yellow mustard
* 1 teaspoon freshly ground black pepper
Combine all ingredients and mix thoroughly. Pour into and airtight container and store in the refrigerator until needed. This step can be done several days in advance.
For the pork
* 3 pounds pork butt or shoulder, boneless
* 1 cup pulled pork spice rub (recipe above)
* 1 cup apple cider
* 1 cup apple cider vinegar
* 8 white sandwich buns
Heat off-set smoker or water smoker to 275 degrees (Husbands uses oak and hickory). Combine the cider and cider vinegar together in a spray bottle.
Place the pork in a shallow pan or bowl and cover liberally with dry rub. Place the pork in the hot smoker for 4 to 4 1/2 hours. Mist the meat with the cider mixture after the first 2 hours of cooking every ½ hour. The meat should be 195 degrees internally when done. Allow the meat to cool slightly (20 minutes) and shred the meat by hand (use rubber gloves if you do not want your hands stained). Immediately pour the sauce over the shredded pork and toss well to cover all of the meat.
To assemble a sandwich, open the sandwich roll and place a heaping spoonful of the pork on a bun.
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