A Heaping Handheld
Snack like a champion during the big game with recipes that please palates without overfilling like these Smoked Pulled Pork Sandwiches. Since guests can pile their sandwiches as high as they like with sweet pork and optional toppings, there’s no need to worry about serving sizes. Find more honey-infused recipes for tasty meal solutions at honey. com. Smoked Pulled Pork Sandwiches with Honey Barbecue Sauce Recipe courtesy of the National Honey Board Servings: 8-10 Pork Rub: 1/4 cup sugar 1 tablespoon chili powder 2 teaspoons paprika 11/2 teaspoons seasoned salt 11/2 teaspoons garlic powder 11/4 teaspoons onion powder 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon pepper 1/4 teaspoon cayenne pepper 1 bone-in pork shoulder
roast (4 pounds) 2 cups hickory chips 1 cup water 11/2 cups barbecue sauce 11/2 cups honey 1 cup ketchup 8-10 rolls chopped jalapeno peppers (optional) chopped onion (optional) chopped pickles (optional)
To make Pork Rub: Stir together sugar, chili powder, paprika, seasoned salt, garlic powder, onion powder, salt, cumin, pepper and cayenne pepper.
Massage Pork Rub over surface of pork and let stand 30 minutes.
Soak hickory chips in water; drain well. Wrap chips in foil; punch holes in foil and place on top of gas grill set on high. When chips begin to smoke, place pork on grill and cook until well browned on all sides with lid closed, about 30-45 minutes. Heat oven to 300 F. Remove pork from grill and place in turkey-size oven bag set in large, shallow baking dish. Add water and seal well; pierce bag several times with small knife. Cook 3-3 1/2 hours, or until meat is tender and pork bone can be removed easily. Remove from oven. Remove bone and set aside until cool enough to handle.
Shred meat into small pieces, removing fat. Add juices from cooking bag, skimming off excess fat.
In separate saucepan, stir together barbecue sauce, honey and ketchup, cooking until hot and honey has dissolved. Stir most of sauce into shredded pork and mix well.
Serve on rolls and drizzle with remaining sauce. Top with jalapenos, onions and pickles, if desired.