You can make a delicious pulled pork sandwich with a slice of either Abigail’s Oven Country Loaf or Rustic Wheat (pictured above) grilled in butter or in a panini press (remember it is National Panini Month right along with National Sandwich Month this August). But of course, you will need to make slow-roasted pulled pork and coleslaw (or purchase it if you aren't up to the whole task).
The history of pulled pork barbecue is a long and winding one, with roots that can be traced back to the Caribbean islands. The Taino Indians, who were the first inhabitants of the Caribbean, used to cook meat and fish over a pit of burning embers. This method of cooking, known as barbacoa, was later adopted by the Spanish explorers who arrived in the Caribbean in the 15th century.
The Spanish brought barbacoa to the Americas, where it quickly became popular among the Native Americans. The Native Americans used barbacoa to cook a variety of meats, including pork, which was a plentiful and affordable source of protein.
When the Europeans arrived in the Americas, they adopted the barbacoa method of cooking and introduced their own spices and flavors. This led to the development of different regional styles of barbecue, including pulled pork barbecue.
Pulled pork barbecue is most closely associated with the American South where is it king in the USA. Pulled pork barbecue is a delicious and versatile dish that can be enjoyed on its own or used in a variety of recipes.
This is made most often using the pork shoulder which is first rubbed with a dry rub of spices, then smoked over wood for several hours. The low and slow cooking process allows the fat to render out and the meat to become tender and juicy. Once the pork is cooked, it is shredded and then served with a sauce, typically a vinegar-based sauce, which makes it a popular choice for sandwiches, tacos, and wraps, and it can also be used as a topping for pizza or mac and cheese.
Pulled Pork Recipe on Your Home BBQ Grill
If you have a smoker, you likely already know how to prepare pork for pulling, but if not and you have a grill, these instructions will help you get that smokey flavor and crusty bark pulled pork is known for.
Ingredients for the Rub:
Ingredients for the Slow-roasted Pork
Ingredients for Sandwich
- A toasted slice of Abigail’s Oven sourdough bread
- Your favorite BBQ sauce
- Make Pork Rub: grind 1 teaspoon coriander, 1 teaspoon cumin, 1 teaspoon chili flakes, 1 teaspoon mustard seeds, 1 teaspoon dried herbs, ¼ teaspoon allspice, and 4–5 cardamom pods and grind until you get a fine powder mix. Add in 1 tablespoon smoked paprika, 1 teaspoon cinnamon, 1 teaspoon salt, ¼ teaspoon peppercorns, and give it another good grind for a nice spice blend.
- Preheat your indoor the oven to 275°F | 135°C.
- Meanwhile, soak wood chips for the grill.
- Rinse the pork shoulder under cold water; pat dry.
- Liberally spread spice rub on the pork until well coated.
- Wrap in tin foil and place on a baking sheet in the oven for 3–4 hours.
- When time is up, remove the foil and reserve any of the liquids that have come out of the pork to add to your BBQ sauce
- Then take the pork to the preheated grill 275°F | 135°C that has been prepared with heat on one end and charcoal or gas and soaked wood chips on the other.
- Place the pork on the grate and close the grill. Keep heat steady at 275°F| 135°C temperature for another 3 hours. (For extra moisture you add water to a pie tin; place it anywhere on the grill grates as the meat smokes OR mop it with your favorite sauce).
- If the pork starts drying out, wrap it with some tin foil and smoke it until the internal temperature is between 185–200°F.
- Take the pork off the grill to cool down some, then using two forks “pull” or shred the meat.
- Toast two slices of sourdough bread, pile on the pulled pork, and top with your favorite BBQ sauce.
- Serve with a side of coleslaw or, even better, top the sandwich with a big scoop on top.
Tell us all about your pulled pork sandwiches in the comment section below.
And remember, if you are looking for a place to get Abigail's Oven’s delicious sourdough bread, we are in more than 30 stores throughout Utah, at Farmers Markets in Ogden, SLC Downtown, Murray, So Jordan, Draper, Daybreak, Provo, and Spanish Fork. Or course, on weekdays you can always drop by The Store at the Bakery: Mon 12:00 PM-5:00 PM, Tue 9:00 AM-5:00 PM, and Wed-Fri 10:00 AM-5:00 PM, at 421 South 200 East in Spanish Fork, Utah.
Darryl Alder blogs for Abigail’s Oven, YourSourdoughStart.com, The Voice of Scouting, The Boy Scout, EternalCore.org, and SearchIsaiah.org. His hobbies include gardening vegetables, annuals, and perennials; baking artisan sourdough bread; outdoor cooking, and Scouting. You can follow him on Facebook, Instagram, and Twitter.