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Video: Make the perfect barbecued pulled pork sandwich

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    >>> this morning in "today's kitchen," what's on the menu? barbecued pulled pork . and here to kick off the memorial day cook feast is norman, southern living kitchen professional. good morning.

    >> good morning.

    >> you've got the best smile on tv. all right. kicking off the summer season , barbecue time, you've got a good one for us.

    >> yes, i do. we have a pulled pork sandwich. not just any pulled pork sandwich. our best.

    >> good. we're going --

    >> we took some of the greatest tips from around the south, took that great flavor and we're going to make it translatable into the kitchen.

    >> we start with.

    >> we start with our park butt, about a 4 1/2 pound pork butt and we cut it in half so it will fit in the slow cooker . before we start we always want to make some flavor on the outside. you want to season it really well. you do that with a rub. brown sugar and salt in here. add in a little bit of smoked paprika that's going to help out our smoky taste, a little bit of cumin and a little bit of sugar.

    >> that's a lot of sugar.

    >> then we've got garlic powder , a little bit of black pepper , dry mustard and ginger.

    >> the rub alone smells amazing.

    >> it's a fantastic rub. you can actually use this on a variety of different types of meat. you can use it on beef or poultry or pork. works out to be about a tablespoon of rub per found of v meat. we want to season our pork very, very well.

    >> you just sprinkle it on top. i thought you would mash it on.

    >> we will.

    >>> i have this little parchment paper to help me keep my hands clean .

    >> this is liberally. you're really putting it on there.

    >> oh, yeah. it can get everywhere. it's messy. it's barbecue.

    >> put it on all sides.

    >> all ways.

    >> you're having fun with that.

    >> that's right.

    >> like i said, that's how we roll. we put it into --

    >> hang on, you don't need to marinate it?

    >> we would let it hang out for about 30 minutes . and what that does is salt and sugar draws out some of the moisture. put it into the slow cooker , lightly greased, fat side up. that way when it cooks it gets the cascade of flavor.

    >> you lightly grease it.

    >> exactly. fat side up.

    >> put the top on and we get to do it slow in side. seven hours on low and you'll be all finished.

    >> nice.

    >> to make our barbecued pork sandwich we had to make a special sauce . this is sweet and tangy tomato barbecue. the thing about barbecue sauce in general is that it varies from state to state, region to region.

    >> what did you start off with in the pan?

    >> ketchup in here. a little bit of molasses. i put in some tomato paste . a little bit of brown sugar .

    >> more sugar. hmm. love this.

    >> and some chili powder . black pepper .

    >> okay.

    >> lots of black pepper .

    >> okay.

    >> and onion powder .

    >> how long do you let that simmer?

    >> for about 30 minutes . i'm going to add water. and also can you pour that vinegar for me. okay a little vinegar there. the whole thing?

    >> you bring this up to a boil. and then simmer for about 30 minutes .

    >> nice.

    >> that's pretty much all there is.

    >> our meat is out. it's all tender and beautiful.

    >> so shredding park is easy. one, two, and just three. you pull it apart.

    >> nice.

    >> and let's get to once we pulled it apart.

    >> put it on top of the sandwich.

    >> okay.

    >> we'll do that here.

    >> i'm salivating.

    >> no problem.

    >> okay.

    >> we'll do that. a nice little bit.

    >> okay. a little sauce on top.

    >> okay.

    >> and then we put some a garden in a bowl. put that on top.

    >> this is amazing. beautiful. thank you so much. and by the way you can find the recipe on our website -- i'm sorry. pulled pork on today.com. but up next, bobby brown sings one of his biggest hits. first, this

TODAY recipes
updated 5/25/2012 1:48:33 PM ET 2012-05-25T17:48:33

Recipe: Pulled pork sandwich (with all of the fixins')

  • Smoked pork butt
  • Sweet-and-tangy tomato barbecue sauce
  • Chowchow
  • White bread bun
  • Smoky-sweet BBQ rub
  • 1/4 cup kosher salt
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons plus 2 teaspoons smoked paprika
  • 2 tablespoons granulated sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons freshly ground pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • Slow-cooker pork butt
  • 1 (4-5-lb.) bone-in Boston pork butt roast
  • 1/4 cup smoky-sweet BBQ rub
  • 1 1/4 cups barbecue sauce (we prefer homemade sweet-and-tangy tomato barbecue sauce below)
  • Sweet-and-tangy tomato barbecue sauce
  • 1 cup ketchup
  • 1 cup water
  • 1/3 cup apple cider vinegar
  • 1/4 cup firmly packed light brown sugar
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons dark molasses
  • 2 teaspoons freshly ground pepper
  • Chow chow
  • 3 cups chopped fresh cabbage
  • 3/4 cup chopped onion
  • 3/4 cup chopped green tomatoes
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 tablespoon pickling salt
  • 3/4 cup sugar
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 3/4 teaspoon mustard seeds
  • 1/3 teaspoon celery seeds
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon dried crushed red pepper (if desired)
  • 1 jalapeno pepper, seeded and finely chopped

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!

Serving Size

Smoky-sweet BBQ rub makes 1 cup; Sweet-and-tangy tomato barbecue sauce makes 2 cups; Chowchow makes 3 cups

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