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Pulled Pork Sandwiches with South Carolina Style Barbeque Sauce


By The Apartment Kitchen (Visit website)



Over the next few days, I’ll be sharing some dishes I made with my leftover slow-cooked pork. Matt and I are barbeque fiends. It’s difficult to get enough – and we love scouting out good places in our area. Recently, we discovered a place just around the corner with amazing food (can you say TROUBLE??). We’ve already sampled their fare multiple times, and we love their Texas style barbeque sauce. It’s thick, slightly sweet, smoky, and oh-so flavorful.


It got me thinking about all the various styles of barbeque sauce. Since I’m from the Kansas City area, I have to admit, I love those thick, tomato – based sauces. However, since moving to the East coast, I’ve been enjoying the thinner, more vinegary sauces. Normally, I make a combo of these two flavors, but this time I decided to try the South Carolina style – mustard based sauce. It’s delicious and mouth puckering – perfect pairing for the pork.




Pulled Pork with South Carolina Style Barbeque Sauce





Served 2.

Leftover Potential: I used just enough of my leftover pork to make two sandwiches…with 1 leftover!




1 cup cider vinegar

1 Tbsp honey

1/2 cup Dijon mustard

1 Tbsp Worcestershire sauce

1/2 cup oil

1 tsp onion powder

salt and pepper, to taste

hot sauce, to taste




2 Tbsp oil

2 cups pulled pork

toasted buns




1. In a small sauce pot, bring the cider vinegar to a simmer. Stir in the honey until it is dissolved.

2. Remove from the heat, and stir in the remaining ingredients.

3. In a saute pan, heat the oil over medium heat. Add the pork and saute until it crisps slightly, 2-3 minutes.

4. Add the prepared sauce and toss to coat. Put the pork onto the buns and serve with your favorite sides.

3.



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