| 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.
A Message from our Provider:
“Luck has nothing to do with it”