{"id":9899,"date":"2022-07-11T07:48:00","date_gmt":"2022-07-11T14:48:00","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=9899"},"modified":"2022-07-13T11:17:41","modified_gmt":"2022-07-13T18:17:41","slug":"the-perfect-pulled-pork-sandwich","status":"publish","type":"post","link":"https:\/\/www.amyglaze.com\/the-perfect-pulled-pork-sandwich\/","title":{"rendered":"The Perfect Pulled Pork Sandwich"},"content":{"rendered":"

The Perfect Pulled Pork Sandwich! So easy, right? And downright delicious too, such a crowd pleaser. <\/p>\n

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I worked with a Sous Chef at a 3-Michelin star restaurant (that will go unnamed) who used to jokingly look over my shoulder during prep time and whisper things like: “If you mess that up you’re an a**hole and<\/em> you’re fired” Normally it was a really simple dish like this, one that no one would ever mess up. And yes if you did, you probably would be fired. But still, it’s seemed funny at the time. Ah, kitchen humor….<\/p>\n

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When I was making this recipe for my Fourth of July Party, I had to laugh because I swear that Chef was standing behind me peering over my shoulder trying to trigger my adrenaline. Yes, messing up this dish is hard. You really have to work at making pulled pork terrible. <\/p>\n

But it can be done. Yup. Not gonna to lie. It can be done. And there is a big difference between ‘downright delicious’ and just ‘meh’. First off, you can’t rush the braise. If you do, the fat and the connective tissue in Pork Butt (which comes from the shoulder of the pig, but is higher on the foreleg \u2013 not anywhere close to the butt at all!) will not<\/em> melt in the mouth. Your guests will feel like they are chewing on slimy rubber bands and that is not a great way to entertain. <\/p>\n

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Some recipes will tell you it doesn’t matter if you hard sear the Pork Butt first or not. Hogwash. Hard searing is very<\/em> important. Yes, that nice crust is going to soften in the braising liquid but the caramelization from the crust is going to add so much flavor and color back into your braise which is eventually going to reduce into a sauce that you can mix into your succulent pulled pork. So don’t skip that step or I’ll be the one whispering over your shoulder!<\/p>\n

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As far as cuts go, Pork Butt (also called Boston Butt) is my first choice for pulled pork. You can use Pork Picnic too, but this cut is lower down on the shoulder blade and does not have the same shape and the fat content is much denser \u2013 I like to smoke this cut. Try to find a Pork Butt that is at least 6-7lbs deboned. This will yield about 14-16 sandwiches depending on how much meat you pile on plus a little extra. No one has ever stopped at just one sandwich at my table, so figure 2 per person. In other words: 8 people, 2 sandwiches per person, 7lbs pork butt deboned. <\/p>\n

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I start this recipe off with a lot of braising liquid and by the end of the cooking time it is normally reduced to about one cup and the pork butt has a nice bark to it. It is important to check in on your braising liquid from time to time. Even if you are cooking this in a Dutch Oven with a heavy lid the liquid will still cook off and no one wants a burnt butt! If the braising liquid starts to gets too low, you can always add a can of beer in a pinch. I do! Also, perhaps this is obvious, but don’t pour cold braising liquid into this dish to get it started, make sure it’s simmering. <\/p>\n

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To build a truly delicious Pulled Pork Sandwhch there are must-have-garnishes that can be customized to your personal style. I make a mean Guajillo BBQ sauce that is smoky-tangy-sweet and I slather it all over the bun. I prefer not to mix BBQ sauce into my pulled pork but many people do. I like my meat just to taste like it’s succulent self with the reduced braising liquid poured back in after the pork has been pulled. <\/p>\n

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I pile my sando high with pickled red onions and crunchy coleslaw that has the perfect balance between sweet and sour with a touch of creamy and a little kick-in-the-pants from Tabasco. And while I doubt it’s authentic in any Southern State, I believe a good mound of cilantro on top makes for the perfect bite. <\/p>\n

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A soft roll is a must. Potato is my first choice but brioche is nice too. This is definitely one of those sandwiches that you want to squish between your fingers as you bring it up for a bite. <\/p>\n

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Break out the picnic salads to serve alongside or just garnish with a few pickles. The sandwich is going to be the star of the show here, honestly, nothing else really matters once these hit the plates!<\/p>\n

Enjoy!!!<\/p>\n

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The Perfect Pulled Pork Sandwich! So easy, right? And downright delicious too, such a crowd pleaser. I worked with a Sous Chef at a 3-Michelin star restaurant (that… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":9964,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[687,1761,676,7],"tags":[762,1711,1933,84,1932,1180,225,858,1871,1523,1934,313,317,404,1931,467,488,1362,1930,510,511,601,1092],"class_list":["post-9899","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chef-stories","category-dinner","category-meat-recipes-2","category-recipes-2","tag-amy-glaze","tag-amy-hedayatpour","tag-bbq-sauce","tag-braised","tag-coleslaw","tag-crowd","tag-easy","tag-featured-image","tag-feed-a-crowd","tag-fourth-of-july","tag-guajillo-bbq-sauce","tag-holiday","tag-homemade","tag-ms-glaze","tag-pickled-red-onion","tag-picnic","tag-pork","tag-pulled","tag-pulled-pork-sandwich","tag-recipe","tag-recipes","tag-summer","tag-summertime"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2022\/07\/IMG_9571-2.jpg?fit=1620%2C1080&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-2zF","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/9899","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=9899"}],"version-history":[{"count":5,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/9899\/revisions"}],"predecessor-version":[{"id":10028,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/9899\/revisions\/10028"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/9964"}],"wp:attachment":[{"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=9899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=9899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=9899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}