Go for culinary gold on your sandwich menu this season with a smokin' new recipe from Brushfire Smoke BBQ's Chef John Vetere. Made with a custom sauce enhanced by the sweet and tangy taste of Cattlemen's Carolina Tangy Gold BBQ Sauce, this sandwich is the perfect introduction, or reintroduction, to delicious pork shoulder for your guests.
This recipe was created for Club House for Chefs by: John Vetere, Executive Chef of Brushfire Smoke BBQ.
Hardwood (red oak) and fruitwood (peach or cherry), As needed
4 each Brioche buns
4 pieces Iceberg lettuce
Procedure
Brine
Mix water and ancho chili pepper in a tall pot and bring to a boil. Cool to room temperature and add in orange halves and juice.
Submerge pork shoulder in brine and place in the fridge for two to three days. Remove pork shoulder from brine and air-dry on a wire rack for 12 hours.
Memphis Rub
Mix spices in a bowl and combine. Season pork shoulder generously with rub and set aside for use.
Pork Shoulder
Place pork shoulder in a hotel pan and put in the smoker. Reduce temperature to 210°F-215°F and smoke overnight for 10-12 hours. Feel how tender the pork shoulder is. Wrap hotel pan in aluminum foil. Increase the smoker temperature to 255°F and cook for two hours or until shoulder bone can be removed with little to no resistance.
Rest pork for two hours and pull apart. Season with Carolina Gold BBQ Sauce, salt, pepper and apple cider vinegar.
Carolina Gold BBQ Sauce
Mix spices, honey, mustard, ketchup and hot sauce in a bowl and cook for 15 minutes over medium heat. Cool to room temperature and reserve for use.
For Serving
Toast brioche buns. Add iceberg lettuce to the bottom of the bun and top with pork shoulder. Finish by topping the sandwich with extra Carolina Gold BBQ Sauce and bun.
