I took a stab at making my own version of a pulled pork sandwich. The Carolinas are famous for their slow cooked pulled pork sandwiches. They are traditionally served on a bun with a heaping of cole slaw in the sandwich. The BBQ sauce is also very important. In North Carolina, the BBQ sauce is usually vinegar based, whereas in South Carolina, the sauce is more mustard based. I attempted to make a BBQ sauce that incorporated both vinegar and mustard.
My interpretation of this dish is Asian inspired. The slaw is a mix of cabbage, carrots, and scallions. The slaw dressing ingredients are as follows (I just eyeball everything like Rachael Ray. No measuring spoons here. Just mix dressing to your own liking:
Mustard (I use a Japanese variety)
Shichimi Togarashi(seven spice pepper blend)
Always remember that with any salad or slaw, you don't want to drown your veggies in the liquid. Pour and toss just enough for a nice even coat.
I used a small pork loin, and rubbed it with a simple blend of salt, pepper, and brown sugar. I also put some garilc cloves inside the meat to infuse it during the slow bake. Always let the meat sit for a few minutes after cooking so the juices won't run out of the meat. After it's rested, just start "pulling" the meat into pieces.
I took the garlic cloves from the pork, and I used them in my BBQ sauce. I mixed together ketchup, rice vinegar, mustard, soy sauce, ground pepper, some of the juice from the cooked meat, and brown sugar.
I took some Japanese white bread that I bought from Mitsuwa Market and toasted them lightly in butter.
Mitsuwa Marketplace - 3760 Centinela Ave, 90066