| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Hungarian | Clprime1 | 1 | servings |
INGREDIENTS
| 1 | Recipe shredded smoked pork butt; (follows) | |
| 1 | Recipe dry rub; (follows) | |
| 1 | Recipe pork sandwich slaw; (follows) | |
| 1 | Loaf spongy white bread | |
| 1/2 | c | Hungarian paprika |
| 1/4 | Ground black pepper | |
| 1/8 | c | Salt |
| 1/4 | c | Sugar |
| 1 1/2 | tb | Garlic powder |
| 1 1/2 | tb | Cayenne pepper |
| 1 1/2 | tb | Onion powder |
| 1 | Boston pork butt; (5 to 8 pound) | |
| 1 | Recipe dry rub; (above) | |
| 1 | c | Molasses |
| 2 | c | Shredded cabbage |
| 2 | tb | Minced onions |
| 2 | tb | Mayonnaise |
| 2 | ts | Sugar |
| 1/4 | ts | Salt |
| Fresh ground black; to taste | ||
| 1/4 | c | Butter |
| 1/2 | qt | White vinegar |
| 1/2 | c | Apple cider vinegar |
| 1/4 | Lemon; juiced | |
| 1/2 | ts | Salt |
| Freshly ground pepper; to taste |
INSTRUCTIONS
DRY RUB PORK BUTT PORK SANDWICH SLAW PORK SANDWICH SAUCE Mix all ingredients in bowl until well blended and reserve. PORK BUTT: Massage pork with about half dry rub mixture the day before cooking. Refrigerate, covered well, overnight. Remove pork from cooler, rub down with another portion of dry rub, so that it is covered well. Next, brush molasses over top of pork. Preheat smoker to 200 degrees. Place pork in smoker, smoke for 8 to 10 hours or until internal temperature reaches 170 degrees. In the meantime prepare the slaw, and sauce for the sandwich. Remove pork from smoker and let sit for 20 minutes. Pull off meat and shred or chop as preferred. PORK SANDWICH SLAW: Mix ingredients in bowl until well combined. Let all marinate for 30 minutes. Before using on sandwich. PORK SANDWICH SAUCE: Place all ingredients in saucepan, bring to a boil and reduce the heat to a simmer. Simmer for 2 hours. ASSEMBLY OF SANDWICH: Place desired amount of shredded pork on top of 1 piece of bread, top with desired amount of slaw and sauce. Top with other piece of bread and "squish" the sandwich down slightly. Then enjoy. Converted by MC_Buster. Per serving: 1936 Calories (kcal); 72g Total Fat; (30% calories from fat); 7g Protein; 353g Carbohydrate; 134mg Cholesterol; 15179mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 11 1/2 Fat; 20 1/2 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0067 Converted by MM_Buster v2.0n.
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