This weekend I had a hankering for some pulled pork sandwiches. I made this recipe, which is a winner for so many reasons.
The pork shoulder is a cheap cut of meat, under $2.00 a pound. It pulls apart so easily and the liquid smoke makes it taste like the real deal.
There are a few requirements for this recipe.
First, only use white bread or potato rolls. That is a must.
Second, is the sauce that you put on top. This is where the battle is won or lost.
Last year we went to Charleston, SC and stopped at this unbelievable barbeque joint. We bought a bottle of the mustard-based sauce and had it with the sandwiches. It was amazing, and it added just the right amount of sweet, tang and kick to the succulent pork.
What are your favorite barbeque sauces and barbeque places from around the country dear readers?
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