This holiday weekend, enjoy a sandwich with all the fixins' from Norman King. Pile on chowchow, sweet-and-tangy tomato barbecue sauce, and more.
Recipe: Pulled pork sandwich (with all of the fixins') (on this page)To make the smoky-sweet BBQ rub, combine all ingredients.
For the slow-cooker pork butt, cut 1 (4- to 5-lb.) bone-in Boston butt pork roast in half, and trim pork. Rinse and pat dry. Sprinkle with 1/4 cup Smoky-Sweet BBQ Rub. Let stand at room temperature 30 minutes. Place pork in a lightly greased 6-qt. slow cooker, fat sides up. Cover and cook on LOW 7 hours or until meat is tender and shreds easily. Transfer pork to a cutting board, discarding liquid; cool slightly. Shred pork with 2 forks. Stir 1 1/4 cups barbecue sauce into pork. Return pork mixture to slow cooker; cover and cook on HIGH 30 minutes, or transfer pork mixture to a 2-qt. baking dish, and bake at 350 degrees F for 25 minutes.
For the sweet-and-tangy tomato barbecue sauce, bring ketchup, water, apple cider vinegar, light brown sugar, onion powder, chili powder, tomato paste, dark molasses, and freshly ground black pepper to a boil in large saucepan over medium heat, stirring occasionally. Reduce heat to low; cover and cook, stirring occasionally, 25 minutes or until slightly thickened. Cool 10 minutes. Cover and chill until ready to serve. Store in refrigerator for up to one week.
To make the chowchow, stir together fresh cabbage, onion, green tomato, green bell pepper, red bell pepper, and pickling salt. Cover and chill 2 to 8 hours. Transfer mixture to Dutch oven. Stir in sugar, white vinegar, water, mustard seeds, celery seeds, turmeric and dried crushed red pepper. Bring to a boil over medium-high heat. Reduce heat to medium, and summer 3 minutes. Cool to room temperature (about 30 minutes). Stir in jalapeno. Cover and chill 1 to 8 hours before serving.
For the sandwich, comebine all ingredients on bun and enjoy!
Smoky-sweet BBQ rub makes 1 cup; Sweet-and-tangy tomato barbecue sauce makes 2 cups; Chowchow makes 3 cups
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