Pulled pork is the primary ingredient in a “Barbecue Sandwich”, as it were, in the south from Virginia to Mississippi, including Arkansas and Tennessee. Most times the pork is served covered with cole slaw, on a basic hamburger bun. Along with a splash of BBQ sauce you have a killer sandwich! I ate my first barbecue sandwich in the early 60’s at Chip’s Barbecue in Little Rock, Arkansas, which is located on Markham Street next to the now defunct Ben Franklin Five and Dime. While in college we frequented Bill’s BBQ on Broad Street in Richmond for great BBQ sandwiches
Last weekend we attended the “Bikes, Blues and BBQ” festival in Fayetteville, Arkansas following our daughter Ashleigh’s soccer game at John Brown University in Siloam Springs. Fayetteville is usually a thirty-minute trip, but the 45,000 plus motorcycles around and near our destination made it a little longer, not to mention the rednecks in the ‘hemi Dodge with a twelve pack of cheap beer in the bed (that’s a whole ‘nuther story).
After fighting through the crowds on Dickson Street and an extended wait at a greasy steak joint where we enjoyed a couple of cold beers in plastic cups, we headed to the food garden just a few blocks down the hill. There we found pulled pork served on the ubiquitous hamburger bun, next to a heapin’ pile of ‘slaw! Across the midway we purchased home-made potato chips. We washed the whole mess down with bottled water and then moved on to funnel cakes.
Still inspired, yesterday I got a 10 lbs. piece of Boston Butt at Sam’s Club. Upon arriving home at the house, I rubbed it with a mixture which includes:
1 1/2 tablespoons kosher salt
1 1/2 tablespoons dark brown sugar
1 tablespoon sweet paprika
2 teaspoons garlic powder
2 teaspoons mustard powder
1 1/2 teaspoons black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
This morning I put the slab of pork in a throw-away pan and covered it with Reynold’s Aluminum wrap. It went in the oven at 250 degrees ten minutes before eleven as we headed out to church. We got home around 1:45 after lunch with friends. I immediately fired up the Weber kettle grill. The pork was placed center grill at 2:30 with charcoal and hickory burning in the side rails. I doused the pork twice a little bit later in the cooking process with Wicker’s Marinade.