Chef John Folse's After the Barbecue Pulled Pork Sandwich - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

After the Barbecue Pulled Pork Sandwich

Prep Time: 45 Minutes
Yields: 6 Servings

Comment: Although this recipe is for left over brisket, often after a major barbecue holiday such as the 4th of July or Memorial Day, there are multiple varieties of barbecue meats left over. On these occasions, simply combine the left over meats with your favorite barbecue sauce for an extremely interesting and unique barbecue sandwich.

Ingredients:
4 cups pulled brisket meat or other barbecue meat
1/4 cup vegetable oil
1 cup coarsely chopped onions 
1/2 cup chopped celery 
1/4 cup thinly sliced garlic 
1/2 tsp red pepper flakes
1 1/2 cups barbecue sauce 
1/2 cup water or beef stock
salt and cracked black pepper to taste 
1/4 cup chopped parsley
6 po'boy loaves or hamburger buns

Method:

NOTE: You should pull the meat from the bones of barbecue prior to refrigerating, thus making the job easier. Coarsely chop the meat into 1/4 inch chunks, and mixing varieties is acceptable. In a Dutch oven, heat oil over medium-high heat. Add onions, celery and garlic. Saute 3–5 minutes or until vegetables are wilted. Add pepper flakes and chopped meat, blending well into vegetables. Blend in barbecue sauce and water. Bring to a simmer, reduce to low and allow to cook 30 minutes, stirring occasionally. A little water may be added to retain moisture. Season with salt and pepper, add parsley and cook 5 additional minutes. When meat is tender and stringy, remove from heat for sandwiches or to package for the freezer. When ready to serve, heat po'boy bread or hamburger buns in a 300°F oven until warm. Top with a generous serving of hot barbecue. You may wish to dress the sandwich with lettuce and tomatoes or coleslaw.

Powered by WorldNow