Pulled-Pork Sandwich - House of Q
Suggested Beer Pairings: Amber Ale, Indian Pale Ale
Examples: Red Devil Ale - R & B Brewing, Race Rocks Amber Ale - Lighthouse Brewing, Natureland Organic Amber Ale - Pacific Western Brewing, Red Truck Ale - Red Truck Brewing, Rickard's Red, Thirsty Beaver Amber Ale - Tree Brewing, Hop Goblin IPA - R & B Brewing, OK Spring IPA, Paddywhack IPA - Nelson Brewing, Scottish Highland Ale - Storm Brewing, Cutthroat Pale Ale - Tree Brewing, Hophead - Tree Brewing, Beacon IPA - Lighthouse Brewing
Comments: BBQ sauce and amber ale is a perfect match for any type of meat. The sweetness in the sauce and the sweetness in the beer and roasted flavours will make the both the flavours in the food and in the beer distinct. Indian Pale Ale will match the aggressive spices on the tongue and at the same time allow a person to taste the stronger beers in stages, highlighting the floral notes and bitter finish in the beer. There are a few steps to creating pulled-pork sandwiches and if properly prepared using a smoker they can often take up to 16 hours to cook - this isn't a microwave recipe!
- 8-10 lb Pork butt roast (4-5 kg) (either bone in or removed)
- 1 cup Yellow mustard
- 2 TB Granulated garlic
- 1- 1 1/2cups House of Q BBQ rub (as you've tailored to your taste)
- BBQ sauce
Prepare your smoker with charcoal and wood chips or your gas-grill with indirect heat for a temperature of 225 F - 250 F. Slather the mustard all over the pork butt and sprinkle the garlic all over. Let rest for a few minutes until the garlic has started to absorb some of the moisture from the mustard before sprinkling on the rub. Again let the rub "set" on the roast before placing on your grill or smoker. Place the meat on your cooker and smoke for approximately 90 minutes per pound or until the internal temperature has broken above 180 F. Rotate the roast and flip it over at the halfway cooking point so that it cooks evenly. Let rest before shredding catching any juices that are released. Add the shredding sauce and mix thoroughly while still warm.
A traditional southern-style sandwich is a good layer of pulled-pork on soft white bread or a bun that soaks up all the juices. On top of the meat is a good portion of coleslaw and then any additional sauce such as Apple Butter BBQ Sauce, mustard vinegar or even your own creation. Be prepared with plenty of napkins.
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