David's Favorite Recipes

Margot’s Pulled Pork Sandwich
With Two Sauces


Directions - Pulled Pork

Preheat the oven to 350°F. , Meanwhile, score the pork on the fatty side in a diamond pattern, trying not to cut into the meat. In a bowl, stir together the paprika, garlic and onion powders, chili powder, basil, thyme, cumin, flour, salt, pepper, and cayenne. Rub 2 to 3 tablespoons of this blackening spice all over the pork, storing the rest in an airtight container. Put the pork in a large roasting pan and roast for 1 hour. Meanwhile, make a mopping sauce by stirring together the vinegar and mustard. Reduce the temperature to 215°F and continue cooking for about 10 hours, basting with the mopping sauce every hour; if you run out of the sauce, baste with the pan juices. When done, the meat will be fork-tender and have an internal temperature of 190°F on a meat thermometer. When the pork is cool enough to handle, shred with a pair of forks, discarding bones and excess fat.

Directions - Carolina Style Barbecue Sauce

Combine all the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer until slightly thickened, about 15 minutes. Any leftovers will keep in the refrigerator for a few weeks.

Directions - Thick and Chunky Barbecue Sauce (Makes about 3 cups)

Heat the olive oil a stockpot or large saucepan over medium heat; add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and sauté 2 to 3 minutes longer. Stir in the remaining ingredients and bring to a boil; then, reduce the heat and simmer for 10 to 12 minutes. Leave the sauce chunky or strained for a smoother sauce. Any leftovers will keep in the refrigerator for several weeks.

Directions - Mustard Slaw

In a mixing bowl, toss together all ingredients. Refrigerate for at least 1 hour before serving.

Pulled Pork Sandwiches - Serving

On a large table, set out the hamburger buns or Kaiser rolls, the pulled pork, two sauces, and the slaw. Invite guests to serve themselves, building their own sandwiches.

If I’m at a restaurant and they’re serving pulled-pork sandwiches, that’s what I order no matter what else is on the menu. I love them that much. And I’ve had some very good ones and some not so good ones. But the best pulled pork I’ve ever eaten is from Margot Thompson’s kitchen in Maine. She serves them with two barbecue sauces and her own mustard slaw. The recipe feeds a hungry crowd and is totally worth the effort.

Ingredients - Pulled Pork

1 (5-pound) Boston butt or raw picnic ham, preferably Berkshire pork
½ cup Hungarian paprika
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon cumin
1 tablespoon all-purpose flour
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
3 cups apple cider vinegar, preferably Bragg’s Organic
1½ cups Dijon mustard

Ingredients - Carolina-Style Barbecue Sauce (makes about 2 cups)

1½ cups apple cider vinegar, preferably Bragg’s Organic
¼ cup Dijon mustard
1 cup Heinz Ketchup
2 tablespoons Worcestershire sauce
1 teaspoon freshly ground black pepper
1 tablespoon Tabasco sauce
¼ cup molasses, preferably blackstrap
2 tablespoons dark brown sugar

Ingredients - Thick and Chunky Barbecue Sauce

2 tablespoons olive oil
1 small white onion, finely minced
2 small garlic cloves, finely minced
2 cups Heinz Ketchup
½ cup malt vinegar
½ cup good lager beer
Juice of 1 lemon
2 tablespoons Worcestershire sauce
2 tablespoons molasses, preferably blackstrap
2 tablespoons Dijon mustard
2 tablespoons low-sodium gluten-free tamari soy sauce
¼ cup packed dark brown sugar
2 tablespoons smoked paprika

Ingredients - Mustard Slaw

1½ tablespoons apple cider vinegar, preferably Bragg’s Organic ½ cup mayonnaise
1 tablespoon whole-grain mustard
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1 tablespoon salt, preferably (Maldon Sea Salt Flakes
6 cups thinly sliced green
1 cup tightly packed shredded carrots

Ingredients - Serving

8 to 12 sesame seed hamburger buns or Kaiser rolls