The Ultimate Pulled Pork Sandwich (Texas & Carolina Mashup)
ID: 51c364d8...
The ultimate pulled pork sandwich combining the best of both worlds: Texas-style smoked pork butt and direct-heat Carolina-style picnic pork shoulder. Served on homemade wagyu tallow buns with custom mop and mustard sauces, topped with crispy pork skin cracklings.
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🍳 Cooking Flow
Season the first pork butt with SPG and smoke on the offset pit at 250°F-275°F; salt-cap the second picnic ham and cook direct-heat at 300°F. → Make, proof, shape, and bake the wagyu beef tallow buns at 350°F. → Cook the vinegar-beer mop sauce in a pot, and make the blended mustard BBQ sauce using an immersion blender. → Remove the salt cap from the picnic ham, flip it skin-side down to crisp, and mop the meat periodically until both shoulders are tender. → Shred both meats, mix them together with some mop sauce, chop the crispy skin, and assemble the sandwich with toasted buns, sauces, pickles, and pickled onions.
Cooking Steps
Brief Cooking Order
Season the first pork butt with SPG and smoke on the offset pit at 250°F-275°F; salt-cap the second picnic ham and cook direct-heat at 300°F. → Make, proof, shape, and bake the wagyu beef tallow buns at 350°F. → Cook the vinegar-beer mop sauce in a pot, and make the blended mustard BBQ sauce using an immersion blender. → Remove the salt cap from the picnic ham, flip it skin-side down to crisp, and mop the meat periodically until both shoulders are tender. → Shred both meats, mix them together with some mop sauce, chop the crispy skin, and assemble the sandwich with toasted buns, sauces, pickles, and pickled onions.
Introduction
The ultimate pulled pork sandwich combining the best of both worlds: Texas-style smoked pork butt and direct-heat Carolina-style picnic pork shoulder. Served on homemade wagyu tallow buns with custom mop and mustard sauces, topped with crispy pork skin cracklings.
Step 1
Prep the Texas-style pork butt: Trim off any loose fatty flaps to round it out, then coat heavily on all sides with SPG (salt, pepper, garlic) rub.
Step 2
Place the Texas pork butt on the offset smoker at around 250°F using post oak wood. Let it smoke, gradually bringing the temp up to 275°F.
Step 3
Prep the Carolina-style picnic ham: Pat dry, trim any hanging pieces, and place skin-side up on the direct heat cooker (Chud Box) at around 300°F. Apply a very heavy layer of table salt on the skin to form a salt cap.
Step 4
Make the Tallow Bun dough: Combine warm water, yeast, sugar, and dry milk powder in a stand mixer. Mix briefly, then add bread flour, fine salt, and dough conditioner. Knead until a dough ball forms, then add the wagyu beef tallow. Mix for 5-6 minutes until smooth and elastic.
Step 5
Shape the dough into a tight ball, place in a greased bowl, cover, and let it proof for about 1 hour or until doubled in size.
Ingredients List
Important Notes
The salt cap on the picnic shoulder is strictly to prevent the skin from drying out or burning during the first phase; ensure you remove it completely before flipping to crisp the skin.
Keep the mop sauce warm before brushing it on the meat to prevent lowering the temperature of the pork during cooking.
Do not chop the crispy skin directly into the pulled pork mixture beforehand if storing, as it will lose its crispiness; use it as a fresh garnish upon assembly.
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