Carolina Pulled Pork and fixin's questions
First, thanks to all who responded to my need for Southern/Soul Food recipes and ideas. I'm going for three:
Carolina Style Pulled Pork Sand's w/Cole Slaw
Skillet Corn Bread
One RUB idea was black pepper and brown sugar, which sounds delish. I could guess, but are there rec's for proportions? Do I add salt? Any other RUB's?
Serving the cole slaw (something simple and creamy)with the pork and thinking about those lovely torta rolls (small sweet french rolls). Is that close to traditional, or are there other rolls I should use? Didn't want them to be too big. Ideas?
Got the feedback that what makes it Southern is adding fat (which I thought was hilarious). So, for the cornbread, I'm thinking creamed corn and bacon.
Got the creamy succotash from EPI.
Land sakes, that should be plenty.
Thanks again in advance.
I can't find your original request; I would offer more help if I could. As far as your rolls--back where I came and ate from, we used plain ol' (gasp) hamburger buns. (Yeah, like the kind w/ the blue, yellow and red circles on the wrapper.) You pile the pulled pork on the bottom (depending which half of NC you're from, the BBQ is either dry rubbed or bathed in a vinegary sauce), then pile cole slaw on top of the pork, then wrap the whole thing in--waxed paper! And you don't use napkins, you use paper towels to mop yourself off. If the BBQ is dry rubbed and not served as a sandwich, you serve two slices of (choke! gasp!! cough!!) white bread to the side.
don't add creamed corn unless you want corn pudding, which is good but not cornbread.
A good simple rub would consist of something along the lines of:
Sugar, Paprika, cumin, garlic, white pepper, black pepper, red pepper, oregano, celery salt....and on
I think that the best "rub" for what you are doing is plain salt, and plenty of it. If you are cooking a piece of pig with the skin on, and I certainly hope you are, salt the hell out of the skin side. Blister the skin after the meat is cooked and mix chopped skin with the meat.
Good points below about not putting things in your cornbread, or skipping it altogether since it's not a traditional accompaniment to barbecue. Neither is the succotash, come to think of it. And I hope you're using a smoker to cook the pork. It makes a big difference, and it's practically impossible to screw it up if you watch the temperature (around 200, indirect heat) and cook it long enough (12-14 hrs, until you can just pull chunks off of it on the grill).
Enough admonishment. The best buns for pulled pork are cheapass fluufy white sandwich buns. They are called sandwich buns and they are a little smaller than a hamburger bun. They are the perfect size for a pulled pork sandwich. Assemble as described below: pile of lightly sauced pork, splash of pepper sauce, pile of slaw. Oh man I want some right now. Leftovers freeze very well.
Just salt or salt and pepper make a fine rub, but sugar (brown and white), cumin (I like to grind it myself -- I doubt that it makes much difference but it smells heavenly), and a little cayenne, either ground or in flakes, all go into my rub which I think is perfect. I would reccommend against any garlic powder, onion powder, or stuff like that.
Don't make succotash. None of the key ingredients are in season right now. Succotash with good, fresh items is wonderful. Succotash made with canned or frozen is not good and heavy to boot.
Keep your meal simple and the pork the star.
Cheap ole' fluffy buns
Stewed greens or slow cooked beans
Not that is perfect.
Cornbread is a fine addition but not really necessary.