Living in the South, one usually develops a yearn for BBQ, smoking meat and grilling. I love good Q and the variety of sauce and rubs are fantastic. You have your choice of South Caroline, North Caroline, Texas, Memphis, white sauce, red sauce, mustard sauce, sweet, vinegar etc. The list goes on and on. This recipe is made with my 14 hour smoke bone-in pork picnic roast and a sweet revamp of a store-bought vinegar sauce. It’s about as simple as it gets, but I thought I would share.
4-5 c smoked pork, recipe here
For The Sweet And Easy sauce:
2 c good vinegar based BBQ sauce
1/2 c brown sugar
1/2 c honey
1/2 c ketchup
1 tbs prepared mustard
Fresh ground pepper to taste
For The Classic Slaw:
1 c real mayonnaise
2/3 tbs white granulated sugar
1 1/2 tbs apple cider vinegar
salt and pepper to taste
1-16 oz bag tri-colored slaw mix
And All The Rest:
8 burger buns, toasted
1 yellow onion, sliced
1/2 c dill pickle slices
As you may already know, your pork should be resting happily in an insulated cooler. While this is going on, you can focus on making the sauce and slaw. Combine all of the BBQ sauce ingredients in a small sauce pot. Bring to a boil and reduce to simmer, just long enough for the brown sugar to melt. Stir the sauce often. If it becomes too thick, simply add a little water, 2 tsp at a time. Once the sauce is hot and the sugar has dissolved, remove from heat and set aside until ready to use. Now you can make that classic slaw. In a large bowl combine mayo, sugar, vinegar, salt and pepper. Mix well. Add the slaw mix and coat thoroughly. Cover and refrigerate until ready to use. When your pork is done resting, set on a cutting board and shred up about 8 cups worth of meat (1 cup per person). Assemble these little BBQ darlings by first spreading some of that BBQ sauce over the bottom bun. This will give the bread a little barrier from the coleslaw. Top with roughly 1/4 c slaw. Add that freshly smoked pork and top that off with onions and pickles. Finish it off by smearing some of that sweet and easy BBQ sauce on the top bun and your’e done! Woo-Hoo!
Girl-Chef Tastes 