10 Steps To Amazing Pulled Pork Sandwiches

"The way to a man's heart is through his stomach." - (old saying, still true.)

     I've ALWAYS been a sucker for a great pulled pork sandwich. Cost used to never be an issue. It was about the sandwich. The meat. The sauce. Flash forward to now and the only thing that has changed is that cost IS an issue. The remaining three are still non-negotiable. Yet, I have the will, and my friends, where there is a will, there is DEFINITELY a way. We've been through many, many barbecue sauces and have landed on Sweet Baby Ray's. It's right up our alley and is to die for. We also had a crock pot that was never used (fear of the unknown). The day came when we had to make a choice. So we tossed in a $5 pork shoulder with some basic instructions,......and the rest my good people,....is history. Here it is in 10 easy steps. 

The Cheeky Daddy's 10 Steps to Amazing Pulled Pork Sandwiches

(prep time: 20-25 minutes   -   cook time 6-7 hours)

1. Drop in a pork shoulder/roast (bone or boneless), and pour about 1" of orange juice in a crock pot. 

2. Sprinkle brown sugar along the top side. 

3. Cover and place on low for around 6-7 hours. 

4. Remove cooked meat to a tray 'n grab two forks. 

5. Pull that pork (removing unwanted fat). 

6. Keep piles separate and gaze at the glorious ease. 

7. Wipe down the inside of crock pot with paper towel 'n put meat back inside over some BBQ sauce. 

8. Pour desired amount of sauce over top of meat and mix in. 

9. Toast your favorite sandwich roll (via pan, broiler, etc). 

10. Serve 'em up with another dash of the BBQ sauce if needed. 

(10 steps photographed)

Step 1	Step 2	Step 3
Step 4	Step 5	Step 6
Step 7	Step 8	Step 9

Step 10

   It's that easy and it's that heavenly. I have not purchased a pulled pork sandwich since. True story. Now get to it. 

BBQ Weekend - The All-American Tradition

"Men like to barbecue. Men will cook if danger is involved." - Rita Rudner

   This weekend saw me at the barbecue, working my magic on the grill. As summer slowly approaches, it felt like a good start to the spring season. I've recently moved into the "intermediate" classification, after spending many years in the "novice" category. I used to sear the outside of my food, while leaving the inside an uncooked mess. These days, I'm able to find the delicate balance of heat, spice, and timing. This particular weekend (pictured) found me standing over my little piece of perfection. Dinner for 14 and everything went to plan. It was a simple set of hot dogs and burgers, but we've done chicken, fish, steaks, skewers, corn, potatoes, etc. I've toasted buns on the upper rack and made use of all the real estate offered. While my kids were playing with cousins, I was having a "All-American Tradition" moment. I was in the barbegroove and carried a smile the whole time. We had all the stuff that made it a great dinner. Everyone's got their own tradition, here's was ours for this weekend:

- Hot dogs, and hamburgers (cheese as requested)
- Lawry's seasoning and Sweet Baby Ray's barbecue sauce
- Farmer's market corn on the cob, cantaloupe, salad
- Baked Lay's barbecue potato chips
- A & W Root Beer (in a frosty mug if possible)
- Brownies (with as many corners as possible, like the Edge Brownie Pan)

Fill in the gaps as you see fit, but get those kids outside, fire up the grill, and have a great time!

J.