Barbecue is taken very seriously where we live. Kansas City is famous for it’s barbecue and there are plenty of great places to choose from if you’re ever in the area. Our favorite is Oklahoma Joe’s, they have the absolute best burnt ends on this earth and no I don’t have a clue how they do it. Any day of the week you could expect to stand in a long line running out the door just to get some of these tasty smoked meats. By no means do I claim to be an expert on barbecue but I do love to eat it. I would describe our KC barbecue sauce as a sweet heat. It’s a bit on the spicy side with sweet tones behind it. Just recently we watched Anthony Bordain “No Reservations” Kansas City and on this episode he ate barbecue at many of the local favorites. Joe and I sat there and drooled as they ate burnt ends, ribs, pulled pork and brisket. I tell you, I wanted barbecue so bad I could hardly stand it. I went to the freezer and pulled out a pork shoulder roast to thaw and the next day set about getting a dry rub, marinade and sauce ready for a pulled pork roast. I slow cooked it for an entire day and as the hours passed by the aroma became intoxicating. Every couple hours I would take a big fork and turn the roast over and when 8 hours had passed, the fork went in and the roast fell apart.
In my opinion you need a good rub to make a great barbecue. My spice list included chili powder, brown sugar, onion powder, garlic powder, paprika, cayenne pepper, salt, black and white pepper. You can use whatever chili powder you prefer. I ground 2 Ancho, 1 New Mexico Red, 1 Chile de Arbol and 1 Puya in a spice grinder to make my own chili powder.
Generously rub it in over all sides of the roast. If you have any leftover rub, store it away and use it for chicken or ribs. You can do this prep work the night before if you want. Just cover it and place in the fridge overnight.
Turn up the heat just until it begins to bubble, then turn the heat down low and simmer for 8 hours. Turn the roast every couple hours. I kept this on top of the stove versus the oven because it was a warm day and keeping the oven on for 6 – 8 hours would make the house too hot. In colder weather I would definitely put this in the oven at 300 degrees for 6 – 8 hours.
Now you’ve got 8 hours to get your spicy barbecue sauce made and simmer long enough for the flavors to combine. Again, you can use whatever chili powder you want. I chose 3 ancho chiles which are dark in color and therefore made the sauce a dark earthy red color. Lighter colored chiles will produce a redder sauce. Also you’ll want a whole onion, 2 garlic cloves, some worcestershire sauce, cider vinegar, liquid smoke, yellow mustard, salt, black pepper, cayenne pepper, paprika and brown sugar.
I sent leftovers home with Josh and he advised everyone to pile the coleslaw right on the sandwich (Carolina Style). You’ll have to imagine it as he didn’t take any pictures!
Barbecue Pulled Pork Sandwich
1 (3 1/2 pound) Pork Shoulder Roast
10 – 12 Hamburger Buns
Dry Rub, recipe follows
Coca Cola Marinade, recipe follows
Spicy Barbecue Sauce, recipe follows
Run the shoulder roast under cold water; pat dry. Generously sprinkle dry rub over all sides of the roast and rub in with your hands. Heat a dutch oven over medium high heat on top of the stove and drizzle olive oil. Add roast and sear on all sides. Remove roast to a plate to rest.
Combine ingredients for the marinade in the dutch oven. Add the roast back into the marinade, cover the dutch oven and turn the heat down to low. Heat on low for 8 hours on top of the stove or 6 – 8 hours in a 300 degree oven. Turn the pork every 2 hours. It should be fork tender and falling apart after 6 – 8 hours.
Remove pork from the marinade. Using 2 forks, pull pork apart to appear shredded. Using a soup ladle, pour 3 – 4 spoonfuls of the marinade onto the pulled pork.
Toast hamburger buns. Pile pulled pork on top of bun. Serve with barbecue sauce.
Dry Rub (adapted from Bobby Flay)
1 tablespoon Paprika
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 tablespoon Chili Powder, (I used a combination of Ancho, NM Red, Chile de Arbol, and Puya)
1 tablespoon Brown Sugar
1 tablespoon Coarse Salt
1 teaspoon Cayenne Pepper
1 teaspoon Black Pepper
1 teaspoon White Pepper
Combine all ingredients in a small bowl and mix well. Store any unused dry rub in an airtight container. May be used as a rub for chicken or ribs.
Coca Cola Marinade (adapted from Southern Living 1996)
1 large Onion, diced large
2 cloves Garlic, minced
1/4 cup Worcestershire Sauce
1 tablespoon Cider Vinegar
1 teaspoon Beef Bouillon Granules
1/2 teaspoon Dry Mustard
1 teaspoon Chili Powder (I used a combination of Ancho, Chile de Arbol and Cayenne)
1/2 cup Ketchup
1 can Coca Cola
Drizzle olive oil in a dutch oven. Saute onions over medium high heat stirring the pot until they have become soft and translucent. Combine worcestershire sauce, vinegar, minced garlic, beef bouillon, dry mustard, chile powder mix and ketchup into a medium sized bowl. Mix well and add to the onions in the dutch oven. Stir the pot scraping the bottom of the pot. Slowly pour in the can of coke. Add pork roast to the dutch oven to continue cooking.
Spicy Barbecue Sauce (adapted from Famous Barbecue Sauce by Kittencal at Food.com)
1 Onion, diced small
2 cloves garlic, minced
4 – 5 teaspoons Chili Powder (I used Ancho Chiles)
1/2 teaspoon Paprika
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
2 cups Ketchup
1 cup Brown Sugar
1/4 cup Cider Vinegar
1/3 cup Yellow Mustard
1/4 cup Worcestershire Sauce
3 tablespoons Liquid Smoke
Drizzle olive oil in a medium sauce pan over medium high heat. Add onion and saute until onions become soft and translucent. Add minced garlic and saute a minute more.
Combine chili powder, paprika, cayenne, salt, and black pepper and add to the onion mixture. Add in the remaining ingredients and stir until well combined. Turn down the heat to low and simmer 1 hour, stirring occasionally.
Cool to room temperature. Refrigerate until needed.