This incredible sandwich is made with slow-cooked pork butt and brisket, a delectable pimento cheese and served on kaiser rolls with BBQ sauce and coleslaw.
Directions for: Porksket Sandwich
Ingredients
Pork and Brisket1 yard (3-lb) Boston butt
cup your favourite pork rub
3 lb(s) brisket
Salt and pepper
Pimento Cheesetsp onion powder
cup mayonnaise
tsp paprika
2 Tbsp chopped pimento peppers
2 cups grated Cheddar cheese
Hot sauce
Salt and pepper
Assembly4 - 6 kaiser rolls
2 cups your favourite barbecue sauce
Coleslaw
Directions
Pork and Brisket1. Rub pork butt generously with your favourite pork rub.
2. Place pork butt into a slow cooker and cook for 12 hours, or until pork butt reaches an internal temperature of 200F.
3. About three hours into the pulled pork cook time, preheat oven to 200F to cook the brisket.
4. Season brisket with salt and pepper and roast in the oven for 8 hours, or until brisket reaches an internal temperature of 175F.
Pimento Cheese1. To make the Pimento Cheese, stir together onion powder, mayonnaise, paprika, pimento peppers, Cheddar cheese, and a dash of your favourite hot sauce.
2. Season with salt and pepper, to taste.
3. Refrigerate Pimento Cheese until sandwich assembly.
Assembly1. Once brisket has reached temperature, set aside to rest for 30 minutes.
2. Slice brisket thinly against the grain.
3. Once pulled pork reaches temperature, pull meat apart in the slow cooker using two forks. Remove bones and fat.
4. Add barbecue sauce to the slow cooker and mix well; keep pulled pork warm until assembly.
5. Serve cup of pulled pork and cup of brisket on a Kaiser roll topped with 1 tablespoon of the reserved Pimento Cheese and coleslaw.
Tips and Substitutions
Special Equipment: Meat thermometer
Pulled pork takes 12 hours to cook; brisket takes 8 hours to cook.
Brisket and Pulled Pork can also be smoked. If using a smoker, smoke pork butt at 225F for 10 hours, until it reaches an internal temperature of 200F. Smoke brisket for 10 hours at 220F, until it reaches an internal temperature of 175F.
Leftover brisket and pulled pork will keep for 3 days if properly refrigerated. Leftover Pimento Cheese will keep for up to 5 days if refrigerated.
Source and Credits
Courtesy of Michael Parsons of Hungry Hollow Smokehouse and Grille
See more: Beef, Cheese, Comfort Food, Main, Pork, Slow Cook