Written by: Roscoe |  Print this post and share it with your buddies!

THE ULTIMATE PULLED PORK SANDWICH
You’ve pulled your pork and the butt tastes great. Now comes the decision: sauce it up and serve it on a plate, or make it into a sandwich. Tough choice, but the good news is you can’t lose either way. If you serve it up on a plate with sauce and side dishes, it’s great. Hardly anything better on the planet. But since we’re Cookin’ With Roscoe, and this is a site for guys who like to cook, the safe bet is that most guys will choose the sandwich.

LOTS OF CHOICES
Frankly, all you really have to do to have a great pulled pork sandwich is pile the pork on some bread, slather it with sauce, and make sure you’re wearing a bib. However, since Cookin’ With Roscoe is all about making food taste better, we have a few ideas to do just that.

SIMPLE INGREDIENTS
We’re talking mustard and onions here, in addition to your pork butt and sauce. Maybe a little Worcestershire and Cholula. A dash of red wine. Okay, some garlic, too. And some pepper jack cheese and bread and butter pickles. Do we even have to mention the good, soft bun? Hey, we already said sandwich, didn’t we?

A FRYING PAN
Stainless or non-stick, it doesn’t matter. Chop up a red onion (proportionate to the amount of pork you’re using for the sandwiches, about one to four (onion to pork). Saute’ it in olive oil. After a couple minutes, salt and pepper, then Worcestershire and Cholula, then the garlic. A couple minutes more, throw in a good dash of red wine, and saute’ down.

MIX IN THE PORK
Let it all get warm. Then add your BBQ sauce and mustard, equal amounts of both. Use any mustard you like here, yellow, honey, Dijon, or any other flavor you like, or even mix a couple together. When the juicy, sauce coated pork is hot, it’s ready, no need to over cook this. You’ll be tempted to taste it, so don’t even try to resist. If you think it needs anything, go ahead and add.

THE ORDER OF INGREDIENTS
Very important. On the bottom piece of the bun: a thin slice of pepper jack. Next: a huge portion of the hot pork mixture. Then pickles, then another slice of pepper jack, then the top piece of the bun.

WARM IT ALL UP
Put the whole sandwich in the microwave for thirty seconds. Or, heat it in the oven, or on the grill. You want the bun a little warm and the cheese a little melted. You can make a bunch of them ahead of time, wrap them in foil, and heat them all up together, then serve. Just be sure you can get out of the way fast enough, because it’s highly likely that your guests (especially the guys) will go into stampede mode. You don’t want anyone getting hurt here, so take some precautions. And have lots of napkins.