I looooove me a good sandwich. They're versatile. They're portable. Often, they contain a portion from each of the food groups....meat, grains, dairy (ie: mayo), vegetables and in this case...fruit. Yes...there is some fruit in this sandwich as part of the tropical coleslaw.
Which I will share about at the end of this post.
Right now....I want to talk about butts. Pork butt. Aka: Boston butt. Aka: pork shoulder. All the same cut...known by a different name. More often due to where you live. Confusing, non the less. So I understand why the meat industry is changing the names of the cuts of meat. They want to be consumer friendly, less confusing and more appealing.
Appealing...is there something unappealing about the names we have: loin? breast? thigh? butt? rump roast? (giggles)
My concern? When I'm looking for a cut of me listed in a recipe that I got from an old cookbook.....how will I know what it's called at the store? The meat industry seems to do this often. I have a cookbook from 28 years ago that doesn't coincide with my local grocery store meat department, not to mention my older cookbooks. Fun times ahead.
I wonder what they'll change the Boston Butt / Pork Shoulder name too...
O'well...as long as they don't start changing the cuts of meat. If we don't know the name...hopefully we'll recognize the cut.....
Yes...this is a nice butt. It's a very recognizable cut of meat. And I think that it's current name, butt, sounds appealing (though it's not anatomically accurate). But it's more appealing than saying...'that's a nice shoulder'. I dunno....I mean, shoulders are nice an all. They're just not as sexy as butts. And food is sexy...I say, let's stick with butt.
Sooo...let's talk about my butt. It's rather big. Too big..... ba du bump.....
Honestly....this cut really was too big for my family so I cut it half and stuck one half in the freezer for later. Besides, I have this amazing seasoning and I didn't want to use up the whole jar in one swoop.
Speaking of this seasoning. If you ever see Busha Brown's Traditional Jerk Seasoning Rub at the market...buy it!
It's amazing! The aroma alone will make your mouth water...the combination of citrus, spicy, hot...dang. Good stuff.
If you can't find it locally, you can get here: Carolina Sauce Company That's where I got mine from. Along with some other amazing seasonings and sauce.
I won them a while back in a little context on their Carolina Sauce Company Facebook fan page. All of these items are wonderful but there's something special about the Jerk Seasoning.
Jamaican Jerk Pulled Pork Sandwich
3 lbs Boston Butt/Pork Shoulder
2 oz Traditional Jerk Seasoning Rub
12 oz beer
Chicken Broth or water
Preheat your oven to 275' F
Rub the seasoning all over the butt and place in a roasting pan. Pour a can of beer into the roasting pan. Add enough chicken broth or water (if using water, add some chicken bullion if you have it. That's what I did) to bring the liquid up to the mid point of your meat.
Cover tightly with foil and cook for about 6-7 hours.
And there you have it....a tender, fall off your fork slab of pork. So tender that when I tried to remove it with a fork and spatula (the spatula was suppose to support the bottom)....the meat fell apart.
I love when that happens.
You know I didn't behave here....I grabbed some and tossed in my mouth. Mmmm.
Use a couple of forks to shred the meat...pour some of the juices from the roasting pan over it and dive in.
Or make it into a sandwich.
And if you're feeling a bit adventurous....try adding some fruit to your coleslaw to go with the island theme (remember? Jamaican, mon). Add some pineapple, mango and strawberries to the slaw....and pile it on...
The only thing that would've made this sandwich better?.....a slathering of Busha Brown's Jamaican Jerk BBQ sauce.
Thank you Gloria and Carolina Sauce Company for introducing me to this wonderful seasoning. I'm hooked!!