Back before I knew about my celiac...this is how it would have been done! In Madison County, Alabama BBQ is served with Wonder™ Bread. Lightly butter and toast the inside faces of the bread (keeps sauce out of bread). Light on the BBQ sauce, pickles as condiment. Serve with creamy cole slaw and mustard potato salad. Enjoy with iced tea, Arnold Palmer or an ice cold Lager or Pilsen - Macro Brew really shines with BBQ. Brine your butt. Good luck! I hope you enjoy whatever you try with the pork!
I think everyone is forgetting something, and my personal favorite addition, for a pulled pork sandwich.....that is the dollop of creamy cole slaw on top of the meat!!! This California boy learned that from a North Carolina person and I am forever in their debt!
A little late to the party, but happy belated 53rd birthday! I do a ton of pulled pork, for my family and a few birthday parties, wedding receptions etc each year and the only bun I use is the little party buns. At some gatherings it seems like about half of the guests don't even use a bun, they just pile the meat on their plate.
Simple is best in my opinion. 1 slice plain white bread, pork, just enough vinegar based bbq sauce to get it wet, a little bit of slaw, fold bread in half and eat. FYI, you might want to get started before 8. I just smoked an 8.5 lb pork shoulder last weekend and it takes about 12 hours at 225. It also needs to rest 45 minutes to 1 hour before pulling. It will stay at about 170 degrees for 2 hours or so. Take out when it gets to 195.
