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January 14, 2009
Page A5
F ood
Classic BBQ
Pulled-Pork Sandwich
Feeding
the Masses
During the Civil
Rights March an
Washington in 1963,
volunteers worked
together preparing
sandwiches for the
inarch.
“Pork shoulder is smoked over apple chips and mopped
with vinegary North Carolina BBQ sauce.”
Sandwich Ingredients
• 1 (8-pound) bone-in pork shoulder, with skin
• 1 head garlic, separated into cloves and ¡reeled
• 3/4 cup Memphis Shake, recipe follows
• 5 cups apple or other wood chips, soaked in water for at least 30
minutes and drained
• 2 batches North Carolina-Style Vinegar BBQ Sauce, recipe follows
• 8 to 10 soft hamburger rolls
• Dill pickles
Sandwich Directions
1. Make small holes all over the pork shoulder with a thin sharp knife
and stuff in garlic cloves. Rub the meat all over with the Memphis
Shake; cover and refrigerate overnight.
2. Prepare an outdoor grill with an indirect medium-hot fire with a mix
of briquettes and hardwood charcoal in half of the grill. Set grate over
coals. Place pork, skin side up, in an aluminum pan with about 1 1/2
cups water on the cooler side of the grate. Toss 1 cup of the soaked
and drained wood chips onto the coals and cover the grill, making sure
the lid's vents are directly over pork.
3. When the coals cool to medium-low heat, preheat a chimney-full
of hot briquettes and hardwood charcoal. Whenever smoke stops
coming out of the vents, about every hour, add more hot coals and
1 cup of soaked and drained wood chips to the fire. The goal is to
maintain a medium-heat, smoky fire (but don't worry if it is hotter when
the coals are added and cooler while preheating the coals). Rotate the
pork when you add coals so it cooks evenly. Cook the meat until an
instant-read thermometer inserted into the thickest part of the pork
registers 180 degrees F, about 6 hours.
4. Set aside I quart of the North Carolina-Style Vinegar BBQ Sauce.
Once the pork reaches 180 degrees F, begin mopping the entire
surface of the meat every 20 minutes with some of the remaining sauce
and the pan drippings. Continue to cook the pork, covering the grill
between mopping, until an instant-read thermometer registers 200
degrees F, about 1 to 2 hours more.
5. Transfer the pork to a cutting board and let rest for at least 15
minutes. Remove the outer skin and discard. Cut large chunks from
the bone and shred, using 2 forks or your fingers, (when cool enough
to touch) or chop. Toss with about 1 cup of the reserved barbecue
sauce for every 3 cups of meat. Tuck the pork into the soft rolls and
serve with pickles.
Cook's Note: Toss the extra sauce with shredded cabbage, or you
can serve it on the side for those who want more spice. Use leftover
pork for nachos.
Provolone and Ham Melt
Ingredients
• 8 slices thick-cut multigrain, whole wheat, poppy
seed, white, or pumpernickel bread
• Margarine or butter, softened
• 4 tsp. mayonnaise or salad dressing
• 4 ounces provolone and/or cheddar cheese, thinly
sliced
• 1/2 of a 7-ounce jar roasted red sweet peppers,
well drained
• 1/2 of a small pear or apple, thinly sliced, or 2
canned pineapple rings, well drained and patted dry
• 4 ounces thinly sliced cooked ham or Prosciutto
• 2 Tbs. mango chutney
• Fresh fruit, such as sliced pears and apples,
pineapple wedges, or grapes (optional)
“A sandwich to satisfy
hath kids and adults: For
the young, try cheese,
ham, and fruit. Offer
grown-ups red pepper
and Prosciutto instead. ”
Directions
1. Spread one side of each bread slice with margarine or butter. Place four bread
slices, buttered sides down, on griddle. Spread mayonnaise on the four slices on
the griddle. Top with provolone cheese. Top two of the bread slices with red
sweet peppers and two with slices of fruit. Top all four with ham or Prosciutto.
2. Cut up large pieces of chutney; spread the unbuttered sides of four remaining
bread slices with chutney. Place over bread slices on griddle, buttered sides up.
3. Cook sandwiches over medium heat about 4 minutes each side or until bread
is toasted and cheese is melted, turning once halfway through cooking. Serve
with additional fruit slices, if desired. Makes 4 servings.
“Hot sandwiches
don't come any easier.
Just pull the meat
from store-bought
rie chickens
and add it to a spicy
homemade sauce. ”
Pulled Chicken Sandwiches
Directions
1. Pull the meat from the chickens, discarding skin
(if desired) and bones. Using two forks or your
fingers, pull the meat into shreds. If desired, chop the
seasoned skin and add it to the chicken.
2. In a 4-quart Dutch oven, heat the olive oil over
medium heat. Add onion and sweet pepper; cook and
stir about 5 minutes or until tender. Add vinegar.
Cook and stir for 1 minute more. Stir in tomato sauce,
basil, honey, and salt. Bring to boiling. Add the
chicken, tossing gently to coat. Heat through.
Ingredients
• 2 (I to 2-pound) purchased roasted chickens
• 2 medium onions cut into 1/4-inch-thick slices
• I cup chopped green or red sweet pepper
• 2/3 cup cider vinegar or white wine vinegar
3. To serve, use a slotted spoon to place chicken
• 2 - 12-inch loaves ciabatta bread, split and toasted
mixture on bottoms of bread loaves. Top with pickle
slices; replace tops of bread. Cut loaves into serving-
size portions. Makes 12 servings.
• 1 (8-ounce) can tomato sauce
• 1 tsp. salt
• 1/4 cup snipped fresh basil
• lTbs. olive oil
• 1/4 cup honey
• Pickle slices
Memphis Shake Ingredients
• 1/4 cup sweet paprika
• 3 tablespoons firmly packed brown sugar
• 2 tablespoons dried oregano
• 2 tablespoons granulated garlic
• 1 tablespoon ancho chili powder
• 2 teaspoons kosher salt
• 1 teaspoon celery salt
Memphis Shake Directions
1. Whisk paprika, brown sugar, oregano, garlic, ancho powder, salt,
and celery salt in a smal 1 bowl. Store in an airtight container in a cool,
dry place for up to 2 months.
Makes about 3/4 cup
N O W D E L IV E R IN G
Y o u r f a v o r it e n e i g h b o r h o o d g r o c e r y s t o r e n o w d e liv e r s
g r o c e r ie s r ig h t t o y o u r h o m e o r o ffic e .
a
2. Shopsmart: Ancho powder is simply finely ground dried ancho
chiles. Anchos are the sweetest of the dried chiles and are not terribly
hot, so don't be put off by the amount used in this recipe.
Sauce Ingredients
• 3 cups cider vinegar
• 3/4 cup sugar
• 1/3 cup ketchup
• 1/4 cup honey
• 1 /4 cup kosher salt
• 2 tablespoons crushed red pepper flakes
• 1 1 / 2 teaspoons freshly ground black pepper
Sauce Directions
1. To make this North Carolina-Style Vinegar BBQ Sauce, first heat
the vinegar and sugar in a medium saucepan over medium heat until
the sugar dissolves. Off the heat, stir in the ketchup, honey, salt, red
pepper, and black pepper.
2. Cook's Note: BBQ experts assert that the vinegary North Carolina
sauces arc the original American sauces. Within the state, you know
which side of the Piedmonts you are on by what sauce douses your
pulled pork. Along the coast, sauces are reduced to the basics-
vinegar and red pepper. Up in the mountains, tomato makes an
appearance, and the sauces are thicker. Makes about 1 quart
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