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Hoggy's Pull Pork Carolina Style Sandwich

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  • Hoggy's Pull Pork Carolina Style Sandwich

    Please help find the recipe to this sandwich!!!!! It was the best sandwich they made, then they took it off the menu!!!!!!!!!!!!!!!! Since then we don't eat there anymore. HELP!!!! Diane H.

  • #2
    Re: Hoggy's Pull Pork Carolina Style Sandwich

    I've never tasted Hoggy's, but here's how I make a pulled pork sandwich.

    Slow Cooker BBQ Pulled Pork, Rub & BBQ Sauce
    In the winter it's difficult to BBQ outside, but you can still have a delicious substitute indoors. Just slowcook a pork butt (also called pork shoulder) in your crockpot and make pulled pork. Here's how:

    4-lb bone in pork butt (also called pork shoulder)
    2 Tbs yellow mustard
    2 Tbs of your favorite BBQ Rub

    Coat a 4-lb pork shoulder with yellow mustard and then coat with your favorite dry BBQ rub. Don't add any liquid to the crockpot. The pork butt will create several cups of its own broth. Use a meat thermometer cook the pork until it reaches 190-F to 195-F center internal temperature. This ensures that the pork will be tender. Another way of telling if the pork butt is done is when the bone comes out easily when gently pulled with tongs. I usually cook a 4-lb pork butt about 4 to 6 hours, covered, on high in the crockpot.

    I then use our Kitchenaid mixer to pull the pork. Just place the pork, cut into 2 or 3 inch sized chunks, in the mixer and run at medium speed using the mixing paddle. After about 30-seconds you will have perfectly pulled pork. Add some of the pork broth from the crockpot to add flavor and a little moisture to the pulled pork as it's mixing.

    Serve on buns with your favorite BBQ sauce and coleslaw.

    Here's my homemade BBQ rub. It's my adaptation of Ray Lampe's Big Time BBQ Rub.

    Pulled Pork BBQ Rub

    1/2 cup kosher salt
    1/2 cup turbinado sugar (substitute more brown sugar if you can't find turbinado)
    1/4 cup firmly packed brown sugar
    1 tablespoon granulated garlic
    1 tablespoon granulated onion
    2 tablespoons paprika
    2 tablespoons chili powder
    2 tablespoons freshly ground pepper (reduce amount to 1/2 tsp for a milder rub)
    2 teaspoons cayenne pepper (reduce amount to 1/4 tsp for a milder rub)
    1 tablespoon dried basil
    1 tablespoon ground cumin
    1 teaspoon ground nutmeg
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground cloves

    Combine ingredients in bowl, mix well. Rub a tablespoon or two on pork, chicken or beef before cooking.

    Makes about 2-cups. Store unused rub in an airtight container.

    Here's my favorite homemade Hickory flavor BBQ sauce, it tastes like a cross between Bulls Eye BBQ sauce and Sweet Baby Ray's BBQ sauce:

    Hickory flavor BBQ sauce

    1 Cup Ketchup
    1 Tablespoon prepared Yellow Mustard
    6 Tablespoons Worcestershire Sauce
    3 Tablespoons Distilled White Vinegar
    4 teaspoons Hickory Flavor Liquid Smoke
    1/2 Cup Brown Sugar
    1 Tablespoon Granulated White Sugar
    1 teaspoon Table Salt
    1/4 teaspoon Louisiana style Red Pepper Hot Sauce
    4 Tablespoons Butter
    3 Tablespoons Yellow Onion, finely minced

    Combine all ingredients in a 2-qt sauce pan. Mix well.
    Simmer over very low heat for 15-minutes, stirring occasionally. Store unused sauce in fridge.


    • #3
      Re: Hoggy's Pull Pork Carolina Style Sandwich

      Old Carolina Barbecue Co. Slow-Cooker Pulled Pork

      from Old Carolina Barbecue Co., Canton, OH

      8-10 servings

      Not everybody wants to stoke the charcoal grill in winter, but our taste
      for barbecue knows no season. This winter idea, from Old Carolina Barbecue Co.
      in Canton, OH hits the right notes anytime and translates handily to the demands
      of a busy cook -- or even a noncook. Just add your own sauce.

      1 pork shoulder (or Boston butt), 5 or 6 pounds, preferably bone-in

      1/4 cup dry pork rub (recipe follows, or use your own)
      2 tablespoons liquid smoke (optional)

      For 1 cup rub:

      4 tablespoons paprika
      2 tablespoons cumin
      2 tablespoons ground black pepper
      2 tablespoons kosher salt
      2 tablespoons sugar
      1 tablespoon granulated garlic
      1 tablespoon chili powder
      1 tablespoon cayenne pepper

      1 bottle barbecue sauce (for serving) (s***ested recipe below or use store bought)

      Mix the rub: Blend all spices. You will have extra. Store remaining amount in
      tightly capped jar for future use.

      Prepare the meat: Rub generously with cup rub.

      Cook the meat: Place in slow cooker and cook 5-6 hours on high setting or 8-10 hours
      on low until meat falls apart at the touch. (Cook pork shoulder to an internal temperature of
      195 degrees F. This is the temperature it needs to break down and fall apart for pulling. )

      Pull the meat: Remove from cooker, remove from bone and remove any remaining chunks of fat.
      Discard juices. Use two forks to shred the meat. Keep warm or refrigerate until use.
      Presentation: On sandwich buns topped with sauce.

      Source: Adapted from Old Carolina Barbecue Co., Canton, OH;
      Cleveland Plain Dealer newspaper, December 29, 2008