Here is the lady-like pulled pork sandwich I assembled for myself. Notice the focus on the delicious carb-tastic bun and a good amount of quick-pickles to balance out the rich pulled pork.
Here is Marc’s sandwich, void of all vegetables and all about the pulled pork. I should have known right away to ask him to be my food stylist on this one. The man knows how to make a sandwich.
This is the pulled pork we made for our Memorial Day barbecue and then we made it again while entertaining friends the next weekend. Everyone loved it. It’s smoky, tangy and a little bit spicy. We used our charcoal grill, but I’ve included directions for using a gas grill or oven in the recipe notes. This is not the sweet, barbecued-sauced, pulled pork you might be used to, but a vinegar-style pulled pork made popular in North Carolina. These sandwiches would be delicious with a creamy cole slaw served on the side or added right on top of your sandwich.
I made Melissa’s Brioche Hamburger Buns and they are simply perfect. I topped mine with a sprinkle of white sesame seeds, black sesame seeds, and coarse sea salt. The best hamburger buns I’ve ever made. I used Todd and Diane’s recipe for Vietnamese quick pickles, but sliced the daikon radish and carrots on a mandolin to save time.
This recipe is great for a big crowd and you’ll want leftovers. Just reheat the extra pulled pork in a skillet with the leftover vinegar sauce and turn them into pulled pork tacos. Stuff the warm pulled pork into corn tortillas and top with quick pickles and fresh cilantro.
Make a lady-like sandwich like me or a piled-high sandwich like Marc, live your life.