Oh yeah, I remember.  I was out smoking a pork butt yesterday, thinking about what I might write about in Ranch Ramblins, when I was so pleasantly distracted by those turkeys (see previous post).  When an opportunity like that presents itself, you run with it.  So the turkeys became the subject of the post.  Which left me wondering afterwards, as I again basted the pork and added wood to the fire, “what should I write about tomorrow?”  And then it struck me – write about dinner.  Not just any dinner, but one of my favorites.  Smoked pulled-pork sandwiches, a traditional southeastern BBQ staple, but with an Arkansas twist to it.

Start with a pork butt (also called a pork shoulder) roast, about an 8-10 pounder will do.  Thoroughly massage your favorite BBQ rub into the meat.  Cover and refrigerate overnight, giving the rub time to permeate the roast.

Make a batch of cole slaw, using your own favorite recipe.  If you like it tangy, make it tangy.  If you want it creamy, then by all means, make it creamy – after all, you are the one who will be eatin’ the sandwich, so it’s your choice!  Cover and refrigerate overnight, to give the cole slaw a chance to season (“fester” is what I usually say, but Retta thinks that’s gross).

Early the next morning, preheat whatever type of smoker system you use, and allow the meat to come to room temperature.  Use any of the common smoking woods you prefer.  I like a strong smokey flavor to this dish, so I use mesquite, but it is equally good with any of the others, such as hickory or oak.  Some people swear by peach wood for smoked pork.  The point is, whatever your preference, do it!  You’re eatin’ the sandwich, so it’s your choice. 

Maintain a smoker temperature between 240-260 degrees.  Place the pork butt (with fat cap facing up) in the smoker.   Smoke until a meat thermometer reads 190 degrees.  Spray the meat occasionally with your favorite basting liquid.  I use apple cider mixed with a little cider vinegar.  You use what you want, because……  you’re the one who will be eatin’ the sandwich, so it’s your choice!  After about 12-14 hours of TLC, it should look something like this –

Be careful removing the pork from the grill, because it’ll tend to want to fall apart.  That’s how tender it should be.  After the pork butt rests for a while, pull it apart with a couple of forks.  Try not to eat it all while you are shredding it apart!

Place a heaping mound of the shredded pork on a bun of your choice.  I like cracked wheat buns, but use what you want, because……  you’re the one who will be eatin’ the sandwich, so it’s your choice!  Drizzle your favorite BBQ sauce over the shredded pork – careful, not too much.  I like to experiment with all different kinds of BBQ sauces, because, like snowflakes, no two are alike.

Now, for the Arkansas twist.  Take a generous portion of cole slaw, and pile it on top of the shredded pork.  Serve the pulled-pork sandwich with a dill pickle spear and some hot peppers, and you’ve got yourself some good eatin’!