Wanted something different but still off the smoker for dinner tonight. Decided on Mississippi Pulled Pork Roast open face sandwiches on toasted homemade ciabatta bread, topped with smoked provolone.
Took an 8 pound bone in pork butt, rubbed with one of my more savory rubs from my line, and smoked it up until 170°. Then transferred it into a foil pan with 2.5 cups chicken broth, a jar of pepperoncinis with the juice, and a packet of ranch dressing mix. Covered with foil and put back onto the smoker until 205°. Rested about 30 mins, shredded the pork, sliced up some ciabatta, toasted it on the griddle with some butter, stacked it with pork, ladeled on some of the juice, topped with smoked provole and took a torch to it to make it nice and melty. Damn delicious!
Took an 8 pound bone in pork butt, rubbed with one of my more savory rubs from my line, and smoked it up until 170°. Then transferred it into a foil pan with 2.5 cups chicken broth, a jar of pepperoncinis with the juice, and a packet of ranch dressing mix. Covered with foil and put back onto the smoker until 205°. Rested about 30 mins, shredded the pork, sliced up some ciabatta, toasted it on the griddle with some butter, stacked it with pork, ladeled on some of the juice, topped with smoked provole and took a torch to it to make it nice and melty. Damn delicious!
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