BBQ Chopped Pork

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Real BBQ pork is the big eat down south especially in North Carolina. When it comes to making real BBQ pork, about the only thing that's common for all is the use of smoke while cooking it. In some places they like to smoke the butt for hours on end until it can be pulled with the fingers. other people don't have a problem using large forks to shred it and in some places they chop the meat down into a near ground form. I am normally a backer of the pulled (with your fingers) version but late last summer tried out a chopped pork sandwich recipe. I would smoke the pork butt for 6+ hours and then use a machete to chop it down into near mince meat.

Ingredients

5 lb pork butt
Rub of your choice for meat (rub a day ahead)
BBQ sauce of choice
Buns
Cole slaw (optional)
hickory wood


Pork Butt rubbed up and ready for smokin'

Step 1) Set up your smoker for proper use and smoke the butt at a temp of 225 for 6-8 hours. Remover when it falls apart upon handling of it.


Smoked pork partially pulled

Step 2) For chopped pork, pull apart large pieces of the butt and remove any gristle that may come about. Then simply place the pieces of pork on a cutting board and get to hacking until its about the consistency seen below.


Chopped pork ready for sandwiches

Step 3) Build your sandwich to your liking. I like to use a vinegar based bbq sauce and some cole slaw when I make mine. The texture is definitely different when you chop it up like this and I think I prefer it pulled by hand but these were mighty good.


BBQ chopped pork sandwich
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