The Pork Picnic Sandwich presents not only the opportunity to live like a VIP, but to enjoy the sweltering summer heat while smoking some big ol' joints of pork for 16 hours!

Ingredients

Memphis Style Rub Ingredients:

• ⅓ Cup (packed) brown sugar 

• ⅓ Cup granulated sugar

• ¼ Cup sweet paprika 

• ⅛ Cup garlic powder 

• 1 Tbsp ground ginger 

• 1 Tbsp onion powder

• 1 Tbsp ancho chili powder

• 1 tsp rosemary powder

• 1 Tbsp freshly ground black pepper

• 1 Tbsp kosher salt

Kansas City Style BBQ Sauce Ingredients:

• 1 Tbsp neutral oil 

• 1 small onion, grated

• 2 cloves garlic, minced

• 1 Tbsp chili powder 

• ½ Cup ketchup 

• ½ Cup tomato sauce 

• ¼ Cup yellow mustard

• ¼ cup apple cider vinegar 

• 2 Tbsp lemon juice 

• 2 ½ Tbsp Worcestershire sauce 

• 2 Tbsp molasses 

• 2 Tbsp honey

• ½ Cup (packed) brown sugar 

• To taste kosher salt

• To taste freshly ground black pepper

North Carolina Vinegar Mop Ingredients:

• 1½ Cups white vinegar 

• 2-3 dashes hot sauce (of choice)

• 2 Tbsp brown sugar 

• 1 Tbsp kosher salt

• 2 tsp crushed red pepper flakes

• 2 tsp freshly ground black pepper

Alabama Style White Sauce Ingredients:

• 1 Cup mayonnaise 

• ⅓ Cup white distilled vinegar 

• 2 tsp creole mustard 

• 1 tsp prepared horseradish 

• 1 tsp lemon juice 

• 1 garlic cloves, minced

• ¼ tsp cayenne

• To taste kosher salt 

• To taste freshly ground black pepper

Baked Beans Ingredients:

• 1 package thick-cut bacon, cubed 

• 1 large onion, diced

• 2 Cups water, warm 

• 2 (15 oz) can navy beans 

• 1 bay leaf 

• 2 Tbsp brown sugar

• 2 Tbsp molasses

• 1 tsp dried mustard powder

• To taste kosher salt 

• To taste freshly ground black pepper

Vinegar Coleslaw Ingredients: 

• ¾ Cup apple cider vinegar

• ¼ Cup water 

• ¼ cup granulated sugar 

• 1 tsp celery seeds

• 1 Tbsp dijon mustard

• ¼ cup vegetable oil 

• ½ head green cabbage, cored + chopped

• ½ head purple cabbage, cored + chopped

• 2 medium carrots, grated

• 1 medium onion, thinly sliced

• To taste kosher salt 

• To taste freshly ground black pepper

Pulled Pork Ingredients:

• ~3-4 lb boneless pork butt or pork shoulder 

• Kosher salt 

• Freshly ground black pepper

• Optional: Memphis style rub + Kansas City style BBQ sauce  

• Optional: North Carolina style vinegar mop

• Optional: Alabama style white sauce

Pork Picnic Sandwich Ingredients:

• 1 Tbsp unsalted butter

• 2 piece sturdy white bread 

• Baked beans 

• Memphis style pulled pork 

• North Carolina style pulled pork 

• Alabama style pulled pork 

• Vinegar Coleslaw

• 1-2 olive, pitted

Method

Serves: 6-8

Memphis Style Rub Method:

1. Combine all of the ingredients in a medium bowl. Whisk to combine. 

2. Use immediately or store at room temperature in a sealable container.

Kansas-City Style BBQ Sauce: Amazing Ribs

Kansas-City Style BBQ Sauce Method:

1. In a medium pot, begin heating the oil over medium-high heat. 

2. Once heated, add the onion and cook until translucent, about 3 minutes. 

3. Add the garlic and spices, cook until the mixture is fragrant, about 1-2 minutes. 

4. Add the remaining ingredients. Simmer the sauce for 15 minutes uncovered, until thickened.

5. Adjust the sauce to your preference. Serve warm, at room temperature, or refrigerate until ready to use.

North Carolina Vinegar Mop: Amazing Ribs

North Carolina Vinegar Mop Method:

1. Combine all of the ingredients in a medium bowl. Whisk well to combine. Use immediately or optionally, store the mop overnight to allow the flavors to develop further.

Alabama Style White Sauce Method:

1. Combine all of the ingredients in a medium bowl. Season to taste with salt and pepper.

2. Reserve in the refrigerator until ready to use.

Baked Beans: Amazing Ribs

Baked Beans Method:

1. Begin preheating a pot over medium-high heat.

2. Add the cubed bacon to the pot. Cook until browned on all sides and most of the fat has rendered out. 

3. Remove the bacon bits and pour out all of the fat, save for 1 tablespoon. 

4. Turn the pot with 1 tablespoon of reserved bacon fat to the stovetop. 

5. Add the onion and cook until translucent, about 3-4 minutes. 

6. Add the remaining ingredients and stir to combine. 

7. Reduce the heat to low and cover the pot. Simmer the beans for 1.5 hours - 2 hours. 

8. Season the beans with salt and pepper.

9. Serve warm.

Vinegar Coleslaw Method:

1. Combine the vinegar, water, sugar, celery seeds, mustard, and vegetable oil in a medium bowl. Whisk to combine.

2. In a large bowl, add the cabbage, carrots, and onion. Pour the dressing over the vegetables and toss to combine. Season with salt and pepper to taste. 

3. Reserve in the refrigerator until ready to use.

Pulled Pork Method:

1. Coat the pork with a generous sprinkling of salt and pepper. If making Memphis-style pulled pork, use the Memphis style rub instead.

2. Transfer the pork to the refrigerator and let the pork sit overnight.

3. Smoke the pork, using the wood chips of your choice (we used hickey, cherry, and maple), at 225°F for 16 hours, or until the internal temperature reaches 190°F. If making North Carolina-style pork, brush the pork down periodically with the North Carolina vinegar mop.

4. Loosely tent the pork with a layer of aluminum foil. Allow the pork to rest for 45 minutes - 1 hour before pulling/shredding. 

5. Pull the pork using either gloved hands or two forks. 

6. Finish the pork with the Kansas City BBQ sauce, more North Carolina vinegar mop, or Alabama-style white sauce.

Pork Picnic Sandwich Method:

1. Spread the butter on one side of each piece of bread. 

2. Add the bread, butter-side down, to a preheated skillet. Toast for 3-4 minutes or until crispy and golden brown on one side only. 

3. Transfer the toast to your work surface, toasted-side up. 

4. Layer one piece of toast with baked beans, all three kinds of pulled pork, coleslaw, and top with the remaining piece of toast, toasted-side down. 

5. Garnish with a skewered olive(s) and serve immediately.