Barbecue Pork Sandwiches

These days I am cooking less, simply due to economics. Peanut butter and jelly are my friend! But when I do cook, it’s usually something that I can use for meals for days on end. When you’re single, you get used to this sort of eating, trust me. And to stretch things even further, I freeze ALOT!

So for the weekend, I decided to make Barbecue Pork Sandwiches! And as a side, the ever popular and delicious Champagne Cole Slaw. A perfect compliment to the spicy barbecue pork sandwiches. Your mouth will appreciate the coolness of the slaw flavors!

To start, I used my Crock Pot Beer Chicken recipe using two pork tenderloins instead of the chicken. I love both but for some reason I wanted shredded pork for my sandwiches. And the beauty of this recipe is you start it in the morning and you can have dinner ready in minutes that evening.

When I was a kid, my family would take our boat on the weekends to Shell Island (in Panama City, Florida) and often times if Mama and Daddy didn’t want to grill, we’d swing by a wonderful barbecue restaurant (at the time) called Old South Barbecue, located on Highway 98 in St. Andrews. It’s no longer there, of course, but back in the day it was a mainstay. Funny, I don’t remember ever going there to eat “inside” and quite frankly I don’t even know if they had a dining room. I do remember we’d pick up chopped pork and barbecue sauce “to go” that we’d use to make sandwiches later at the island. Mom would have the buns and we’d have chips or slaw or something else for a side. The pork sandwiches were the star of the lunch though so everything else is a very vague memory! But, oh those sandwiches. The best in all the land!

I guess I was feeling a bit melancholy when I decided to make my version. I did shred my pork instead of chopping it but the end result is the same – most delicious and if I say so myself, the best in all the land! And I have leftovers for days so no need to worry about dinner for some time now! Oh, I can’t forget the Barbecue sauce! This recipe is so good I could probably take a straw and drink it straight from the pan! The combination of the pork, flavored perfectly and the barbecue sauce which kicks everything up a notch is just perfect!

I can’t wait to have it all again this evening!

Bon appétit!

It’s Here

Labor Day has arrived.  It’s the conclusion of the summer season as most kids have headed back to school, summer vacations have been taken, and work projects are in full swing.

But for today, it’s a time to be with family and friends to celebrate this last summer holiday.  Most folks will cook a festive meal on the backyard grill, weather permitting, grilling everything from burgers to ribs. I decided to do ribs this year and I cooked them on Sunday so I could “play” on Labor Day.

I started the night before applying a rub, of sorts.  It was a combination of paprika, garlic powder, onion powder, chili powder, brown sugar, kosher salt, cayenne pepper, black pepper, white pepper, and one secret ingredient which shall remain secret.  The measurements were quite varied as I really just liberally sprinkled here and there.  Then, into the refrigerator the ribs went to stay the night, covered in their blanket of foil.

Around noon, I pulled them out and put them into a preheated 250 degree oven. There they stayed until about 6 p.m., still wrapped in their blanket of foil. Once their baking time was over, it was on to the last step – to thwebergrille Weber grill for about ten minutes where I slathered them a few times with that delightful barbecue sauce I made the other day.  Heavenly, I say, they were just heavenly!  Probably the best ribs I’ve made to date!

Obviously the key is to pre-bake them for many hours at a slow temperature.  And then to season them properly in whichever manner you prefer.  And then to douse them with sauce or not, as you prefer.  It’s seems to be a very personal choice, much like politics. And I fear the topic would get quite heated, again, much like politics.

Therefore, no recipe today.  Just a wish to everyone to have a delightful Labor Day holiday cooking whatever pleases you and having a great time!  In the end, that’s what its all about!

Bon appétit!

Time to Barbecue!!

It’s almost Memorial Day and that means its barbecue time!  Actually here in Georgia, anytime is barbecue time.  I’ve been known to crank up my Weber gas grill even in the snow!  And I’ve been seen on my patio with an umbrella, grilling a burger or piece of chicken!  Yes, I’m a die hard grill master! There’s nothing like it.

I have many fond memories of my family grilling on holiday weekends, usually on our boat at the island or at the lake house.  We’d always have hamburgers, hotdogs, and usually some venison sausage. The best sausage in the land!

For me, I’ll put anything on the grill – hamburgers, hotdogs, steaks, sausages, vegetables, seafood, and pizza is the best.  For Memorial Day, I’ll be grilling some chicken and I’ll be using this wonderful barbecue sauce.  This recipe has just enough kick in it to make it fun and it’s quite flavorful as well.  Make some today so you’ll have it for the holiday or any day for that matter.

Fresh is always better!  Bon appétit!

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Texas Barbecue Sauce

  • Author: Epicurious
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 1 1/3 cups 1x
  • Category: Seasonings and Condiments



  • 1 tablespoon Butter
  • 1 whole Garlic clove minced
  • 1 cup Ketchup
  • ⅓ cup Brown sugar packed
  • ⅓ cup Worcestershire sauce
  • ¼ cup Lemon juice fresh
  • 1 whole Chipotle pepper, canned in adobe sauce minced with seeds
  • ¼ teaspoon Ground cayenne pepper


  1. Melt butter in medium saucepan over medium heat. Add garlic, stir 30 seconds. Stir in ketchup and remaining ingredients. Bring to boil. Reduce heat to medium-low, simmer until reduced to 1⅓ cups. Season with salt and pepper. Cool slightly. You can at this time use an immersion blender to completely blend Chipotle pepper with other ingredients.
  2. Can be made 1 week ahead.


  • Serving Size: 1/4 cup
  • Calories: 70
  • Sodium: 360mg
  • Saturated Fat: 1g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 0mg
  • Protein: 0g
  • Cholesterol: 3mg


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