A Kaiser Roll Is a Must for this Sandwich, Which Requires a he-man study roll that can hold the weight of thick pulled pork. Make this all year round with pork butt that you slow-braised in the oven or slow-smoked on the grill. The pulled pork tastes great with the heat of red pepper flakes and an extra bit of vinegar added to your sauce. Grilling the pork as patties gives the meat a nice crispy texture. The pork holds together better if it is chilled for at least an hour. If you can’t wait that long, then grill the pork patties on a grill rack or in a cast-iron skillet on the grill. A little dollop of Dijon mustard spread on the kaiser rolls adds extra zing to this sandwich. Top with Memphis-Style Coleslaw with 1-Minute Vinaigrette for another extra punch of flavor.
- Yield: 2 Servings
- 2 kaiser rolls
- Extra-virgin olive oil for brushing
- 1 pound cooked and shredded pork butt
- 1 cup tomato-based barbecue sauce
- 0.12 teaspoon red pepper flakes
- 2 tablespoons white vinegar
- 2 tablespoons Dijon mustard (optional)
- Prepare a medium-hot fire in your grill. Place a skillet or grill rack on one side of the grill.
- Brush the cut sides of the rolls with olive oil and set on a baking sheet.
- In a bowl, pull the pork into small pieces. Add the barbecue sauce, red pepper flakes, and vinegar and toss to mix thoroughly. Form the meat into 2 large patties and refrigerate for at least 1 hour and up to 8 hours before grilling directly on the grill grates.
- Grill the rolls, cut-side down, for 2 to 3 minutes, or until they have good grill marks. Grill the pork patties in the skillet or on the grill rack for 4 to 5 minutes on each side, or until just warmed through and crusty on the outside. Spread the mustard on the rolls, if you wish. Place a patty on the bottom half of each roll, top with the other half, slice in half, and serve at once.