The Denver Broncos face the Carolina Panthers this Sunday, so naturally the food theme for the week calls for Barbeque. I am giving you early notice because you will want to get a head start on your "Game grub" if you want to spend time enjoying Von Miller putting Cam Newton on his butt.
Speaking of Butts, Bill Freeman, aka bfree2bronco or WillyBFree2Bronc has generously shared his concoction for "Pulled Cam Newton Pork Butt BBQ Sandwiches." If that sounds like a mouthful. it’s because it is.
I’ll just let Bill do the talking from here.
This recipe is time consuming, but well worth the effort. You get to enjoy chewing on a great sandwich while watching our defense chew on some Cam Newton, and Peyton Manning shred some Carolina defense...
For the Pork:
*NOTE: Your grocer normally carries a 4-5 Lb. pork shoulder. Adjust the recipe or ask the butcher for a custom cut.
For the Barbecue Sauce:
If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill.
Rub the pork
Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.)
Prepare the wood chips
Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't over soak them, or the wood will snuff out the fire.
Light the grill
Fill a smoker or kettle grill with charcoal and light. (use lighter fluid or a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F.
Cook the pork.
Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total.
Feed the grill
As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level.
Make the sauce
Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use.
Shred the pork
Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top.
Make the sandwiches
Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever!
Cole Slaw recipe
1 large cabbage shredded
1 small red cabbage shredded
1 carrot shredded
1 cup mayonnaise
1/2 cup salad dressing
1/2 cup sour cream
1 tablespoon honey
1 tablespoon prepared mustard
1 teaspoon lemon juice
1/2 teaspoon caraway seeds
1/2 teaspoon celery seeds (optional)
salt and pepper to taste
Shred the cabbage and carrot in a large bowl and mix the remaining ingredients in a smaller bowl. You can either mix all the ingredients together or mix the portions used at the time of serving, some people prefer the latter for crispness, I like to mix them all together and let the juices meld. refrigerate until time of serving.
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