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love these! best texas pulled pork sandwich.

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Pulled Pork Sandwich
Pulled Pork Sandwich

Love this best Texas Pulled Pork Sandwich. I call it a “Texas” because it’s seasoned and smoked like we smoke Texas brisket. I used a pork butt, which is the shoulder. Loaded with fat, they have delicious flavor.

Texas Pulled Pork

I don’t inject this and I season it before I put it on the smoker, not over night. The rub I use is just salt and pepper along with paprika, onion powder, paprika, and garlic powder. I mix everything up in a shaker so it is evenly distributed. I love these salt and pepper shakers to keep rubs in. https://amzn.to/39m5BtM

best texas pulled pork sandwich.

Pulled Pork Sandwich

love to serve the pulled pork sandwiches with potato salad on the side. Just seems that is a must! And, we ours with a simple slaw on top. Allen likes a slaw for sandwiches with just shredded cabbage and carrots, and a dressing with just mayonnaise, a little sugar and red wine vinegar, salt and pepper. Delicious. Here’s a link for the potato salad

Southern Potato Salad
Southern Potato Salad

I make a BBQ sauce I got from Aaron Franklin’s book. If you don’t have it, it is a great learning how to smoke meats book, specifically Texas style. Here’s a link for his book. https://amzn.to/32KKiAV

Franklin Barbecue: A Meat Manifesto (Hardcover) (Aaron Franklin & Jordan Mackay) - image 1 of 2

I make my own BBQ sauce from Aaron’s book, but all of his sauces are excellent. I usually go with the original that is ketchup based, but I love his vinegar BBQ sauce and he has a delicious espresso BBQ sauce. Here’s a link for those https://amzn.to/2OQRovw

best texas pulled pork sandwich.

Best Texas Pulled Pork Sandwich
Best Texas Pulled Pork Sandwich

Here’s the recipe!! Enjoy!

Best Texas Pulled Pork Sandwich

best texas pulled pork sandwich.

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Servings: 12 sandwiches
Course: dinner, Lunch, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/4 cup salt
  • 1/4 cup black pepper
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 10-11 bone in pork butt (shoulder)
  • olive oil
  • vinegar in spray bottle for spraying
  • Slaw, recipe follows
  • hamburger buns
  • butter for the buns
  • BBQ sauce of your choice
For the Slaw
  • 1 pound green cabbage
  • 1 large carrot, grated
  • 1 tbsp red wine vinegar or vinegar of your choice
  • 1/2 cup mayonnaise
  • 1 tbsp white sugar
  • 1/4 tsp salt
  • 1/4 tsp pepper

Method
 

  1. Combine the spice ingredients. I like to put them in a shaker so you can really mix them and get an even spread.
  2. I used my Big Green Egg. An alternative if you don’t have a smoker would be to sear on all sides on your charcoal grill and even a gas grill, then finish in the oven wrapped in foil at 250. Degrees. Prepare your smoker for cooking. You want to smoke at about 250.
  3. Pat the pork dry and rub with olive oil all over. Shake the spice mixture on all sides. Place the pork fat side up on your smoker and cook until the bone easily comes out or an internal temperature of about 200. You want to periodically spray the pork with the vinegar. After the pork has cooked about 5 or 6 hours when the fat starts to split I like to wrap in foil. Place back on the grill and cook for another 5 hours.
  4. Remove the pork from the smoker and allow to rest. When it is cool enough to handle, shred the pork. You can probably shred it with a couple of forks, or just your hands. If you've cooked until the temperature is 200 it will just fall apart.
  5. At this point I douse with some of the vinegar and the bbq sauce and combine.
  6. Heat a pan or griddle . Butter each side of your buns and cook until lightly browned. Add about a tablespoon BBQ sauce to the top and bottom of each bun. Pile high with the pulled pork. Add more BBQ sauce. Pile some of the slaw on top, place the top bun and serve. Enjoy!
For the Slaw
  1. Combine all the ingredients for the dressing. Shred your cabbage and grate your carrot. Add to a large bowl and toss with the dressing.

Notes

  1.  

love these double-pork carnitas on homemade corn tortillas.

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Double-Pork Carnitas
Double-Pork Carnitas

These Double-Pork Carnitas are perfect for your Taco Tuesday! Double Pork, yes! These carnitas have a combination of boneless pork shoulder (Boston Butt) and pork belly. Yes pork belly. If you haven’t tried pork belly you must! I get my pork belly from the specialty meat market at my local HEB. Ask your meat department how you can get it because it is delicious.

I also made homemade tortillas to go with these. Of course you do not have to make homemade, but they sure make a huge difference. They were delicious. I’m still trying to perfect the art of tortilla making, because there is a a process. here’s a video I watched. https://www.youtube.com/watch?v=HzKuWBDDLPg.

If you don’t have a tortilla press, here’s the one I purchased. It just makes it so much easier and you can get a good consistency. This is the press I have: https://amzn.to/32SV8EH.

love these double-pork carnitas on homemade corn tortillas.

Double Pork Carnitas

I started the carnitas by cutting the pork shoulder into 1 1/2 inch pieces and cutting the pork belly into 1 inch pieces then adding them to a pot with the stock and salt and pepper. Bring this to a boil, then reduce the heat and simmer for about 2 hours.

Double-Pork Carnitas
Double-Pork Carnitas

Then I transfer the pork in batches along with some pan juices to a non-stick skillet and cook over high heat until the liquid evaporates and the pork begins to fry in its rendered fat.

I serve these with chopped white onion, lime wedges, dried oregano, cilantro, shredded cabbage and sometimes I serve with green pica de gallo!

Or, with my homemade salsa! I’ll share those recipes when I post them! But, until then these are perfect with chopped onions, cilantro, limes, and your favorite red or green salsa!

Heres my carne asada tacos, since were talking tacos! https://the2spoons.com/simple-favorite-red-chile-marinated-carne-asada-tacos/

Here’s the recipe for the carnitas! Enjoy!

Double-Pork Carnitas

Double-pork Carnitas

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Course: dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 3 Lbs Boneless pork shoulder (Boston butt) cut into 1 1/2 inch pieces
  • 1 Lb Pork belly cut into 1 inch pieces
  • 1 Cup Chicken stock or low sodium broth
  • 1 Tbsp Kosher salt
  • 1 Tsp Freshly ground pepper
  • warm tortillas, chopped white onion, limes, avocados, chopped cilantro, favorite salsa, chopped cabbage for serving

Method
 

  1. Place pork shoulder, pork belly, stock, salt, and pepper in a large heavy pot; cover and bring to a boil over medium-low. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours. Uncover; cook 10 minutes to reduce liquid (but not completely). Remove from heat.
    Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat. Fry, stirring occasionally and pressing on pork with spoon to break up, until browned and just beginning to crisp, 10–15 minutes. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist. Repeat with remaining pork.
    Serve carnitas with tortillas, onion, limes, avocado, herbs, and cabbage.
    Do Ahead: Pork can be braised (do not fry) 3 days ahead. Cover and chill.

a favorite – authentic carne con chile colorado.

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Carne con Chile Colorado
Carne con Chile Colorado

When I first met Allen he wanted me to make Carne Con Chile Colorado which is meat with red chile. I didn’t really know what it was and I’d search for recipes to learn how. We didn’t have the tools then to search the Internet, I’d ask him what it was, I’d look at it and taste it at Mexican restaurants trying to figure out the ingredients. I tried to make it many times, not reaching the desired results.

Years later, I’ve finally learned how to make it. Little did I know how easy it really is. Simple. I’m sure making it many more times will improve it and I’m sure my friends in Mexico can teach me more things in cooking this dish, but I’m proud of my accomplishments and feel they will love my dish.

a favorite – authentic carne con chile colorado.

Carne con Chile Colorado

I used pork butt but I’ve seen this dish also with beef. So for the red sauce I used New Mexico red chile and ancho chile. I can find New Mexico chile in my store, but if you can’t you can order on line or you can use a California red chile.Dried chiles should be pliable and smell slightly fruity.

There are instructions in the recipe portion, but what you do to make the sauce is remove the seeds and stems from the dried chile. Then you add them to boiling or hot water and allow them to sit for about 30 minutes. After that add them to a blender along with cumin, Mexican oregano and onion, and a mixture of garlic and salt. Process until very smooth , then strain discarding any remaining skin or seeds. You can use a blender or food processor, but I really like to use my Nutribullet. It really pulverizes the chile making the straining so much easier. Here’s a link:https://amzn.to/3ek1C1G. Great for smoothies too!

One of the steps is to grind garlic and salt together in a Molcajete adding a little water to form a slurry to add to the chile puree that you can also do in the processor or Nutribullet. Here’s a link for the Molcajete. https://amzn.to/3fmnU4a.

a favorite – authentic carne con chile colorado.

I served this with refried beans and Mexican rice, along with flour tortillas. Here’s a link for those recipes: https://the2spoons.com/pinto-beans-for-refried-beans/.

and the rice https://the2spoons.com/essential-mexican-rice/

Here’s the recipe for this dish. Enjoy!

Chile Con Carne Colorado

Carne con Chile Colorado

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Servings: 6 servings
Course: Breakfast, dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 3 lbs pork cubed
  • 10 New Mexico red Chile or California red chile, stems and seeds removed, or other red chile
  • 2 ancho chiles, stems and seeds removed
  • 1/4 cup water for the pork
  • 1 tsp salt for the pork
  • 2 tsp flour for the pork
  • 2 cups water for the pork
  • boiling water for preparing the chile
  • 1 tsp salt for the red chile puree
  • 4 cloves garlic for the red chile puree
  • 1 1/4 tsp Mexican oregano for the red chile puree
  • 1 1/2 cups water for making the chile puree

Method
 

  1. Remove the stems and seeds from the chile. Bring a pot of enough water to a boil just to cover the chile. Turn the water off and allow to sit for about 30 minutes. Strain pressing through with the back of your spoon, discarding any skin left behind.
  2. Meanwhile, add the cubed pork to a heavy pot with 1 teaspoon salt and 1/4 cup water. Cover and cook on low heat checking about every 10 minutes and stirring until all the pink has gone.
  3. While the pork is cooking make the chile puree. In a molcajeta or food processor, add salt and the garlic and make a paste. Add the oregano and crush, then 1/4 cup water to the mixture.
  4. Remove the chile from the water and place in a food processor, blender or I use the Nutribullet. Add the garlic, salt and oregano mixture, along with the 1 1/2 cups water. Process until smooth. Strain, pressing with the back of a spoon until just some of the skin remains. Discard the remaining skin.
  5. Then, remove the lid for your pork and cook uncovered for about 30 minutes, until the water has evaporated and the pork starts to brown.
  6. Add 2 teaspoons flour to the pork mixture, stirring to combine. Cook for a minute or so.
  7. Add the red chile and Stir. Add 2 cups water and cook on medium until the pork is tender.
  8. I add a potato or two diced, because Allen likes it with potatoes.
  9. Serve with refried beans, Mexican rice and flour tortillas. Pasar Bien! Enjoy!