Pulled Pork Reuben Sandwich

[Music] hey this is Marc Williams with swine like barbecue with st. Patrick's Day right around the corner we got a Boston but here we're gonna use to make a pulled pork Reuben sandwich we're gonna put all the flavors in our Mississippi grit that really go with that Reuben and then we're going to top it with some sauerkraut and a little bit of a russian dressing I'm not a fan of Thousand Island so this is my twist on it we're gonna add a lot of savory a lot of spice you know it's gonna be a good sandwich let's get started so the first thing we have to do is trim this book now what we're going to do is just take off a little bit of fat cuz I don't want all that fat to render and make that sauerkraut greasy when we add it once we wrap so the first thing we're gonna do is trim the fat cap side I'm going to leave some of this pork fat on here just because you can't have a butt without leaving a little bit of that fat on all we're gonna do is just shave it down to about 1/4 inch trim them that way most of it renders and it's not going to be much left over once we get ready to build this sandwich you need a good sharp knife because this pork fat sometimes can be aggravating the trim off just kind of shape it up if some of this exposes that meat that's fine and I know you can see some of these striations right here there's still a fat layer under that that's kind of like what they call a false cap so there's still plenty of fat underneath that meat you see anything off the edge you should kind of want to square up I want to build as much bark on the top size but as I can so I'm gonna expose a little bit more of this meat now most of this you see these fat striations here that's gonna render and cook down once we wrap this but so we're gonna leave that in there I'm gonna call that good we're ready to get some rub on it to get this rub made that's gonna really complement and go with those good Reuben flavors we're gonna start off with 1 cup of our Mississippi grit now you can use a 50/50 mixture of salt and pepper or whatever rub you would like you just want to kind of stick to that salt pepper of garlic flavor profile so we'll get the lid off what I have here is a tablespoon of ground coriander have one tablespoon of ground clove one tablespoon of crushed red pepper want to bring in a little bit of that heat and we got one tablespoon of black pepper same thing so I'll add another layer of texture and bring in some more heat we'll get it in the shaker get the lid on it get it mixed up good and that's ready to go on the book so we have our rub we mixed up my starter on the fat side first just because this is gonna go fat side down and we're gonna go pretty heavy it's a pretty good-sized Boston butt so it can handle all the spice and all the salt we're not going to use a binder you can if you'd like but this salt and a little bit of sugars in here it's gonna start pulling that moisture out it's gonna here to that book really well I can already smell the clove and it smells good of course you can see the red pepper flakes at a good color it flipped over this is where we really want to build a bark and we get ready to make this sandwich we're gonna be able to pull and mix in that bark and it's going to add a lot of flavor to that pulled meat make sure to get all your edges and that'll do it so we're out here to grill the grills chimp I got it set at 235 we're going to let the pit do all the work once we get this blood on we're not gonna look at it for about five hours get a good bark built and then we'll be ready to wrap so will get placed in here we're running pecan pellet state should add a really good balance smoke flavor we'll get the lid shut and we'll check on it about five hours so to make this Russian dressing we're gonna start off with one cup of mayo we've got one tablespoon of finely chopped onion 1/4 cup of chili sauce one heaping tablespoon of horseradish a teaspoon of your favorite hot sauce a teaspoon of Worcestershire sauce and then salt and pepper to taste usually about a teaspoon and then we'll get this mixed up now this is very similar to Thousand Island dressing except you don't have the sweet relish and it's really just a more of a savory kind of spicy Thousand Island once you get this mixed up go ahead and place it back in the fridge that way these flavors are start working and that'll give us time to finish this pork butt so this Bud's been on here for five hours let's see what kind of color and bark we got so as you can tell it's got a good dark color rubs tacked up real good we're gonna go ahead and get this off the pit we'll get it on a cutting board and I'm gonna show you how we're gonna wrap it up and really get those good flavors working with that sauerkraut so we've got this butt off the pit I've placed it in this aluminum pan this isn't your standard steam pan it's got a little bit taller size that way once we get all this juice from the sauerkraut in here it'll keep it from overflowing so what I'm gonna do we had the sauerkraut here is just your standard can sauerkraut we did preheat it just so it's not cold when it goes on the hot but we're gonna get it poured around the edges now what this is gonna do as as this book cooks it renders some more that fat it's gonna mix in with this crowd and it's just gonna add a great flavor and then I'm gonna come back with a little bit more rub that we mixed up earlier hit the top of the butt and then get a little bit on the crowd as well and then we'll get it covered in full so we got this pan back on the pit I got a thermal Works dot I'm gonna go ahead and get placed in here knowing that thickest part now that we got it wrapped I'm gonna go ahead and bump the temp up to 300 and at this point we're just cooking the temp I'm gonna take this but about 198 that way it'll be pulling super tender and then we'll be ready to build a salmon shortly so our thermal works dice telling us this pork butts done what I'm gonna do is I'm gonna use the probe we have here and just kind of give it a feel it feels good and soft good and tender so we'll get this inside let it rest for a few minutes and then we'll get it plated up and show you how we're gonna build this Reuben we've let this butt and sauerkraut rest for about an hour we got it placed in this bowl kind of presented it with all the crowd around the edges that way just in case you have any guests that don't like kraut they can still get them a good sandwich just as a quick recap we start off with an 8 pound pork but we took our very own Mississippi grit and added some spices to it to really wake up the flavors and complement a Reuben sandwich really well we got the butt out there on the pit let it get a good bargain we wrapped it we added about 32 ounces of sauerkraut put it in with that pork butt and of course all that pork fat and rendered down really gave this sauerkraut a really good flavor while all that was going on we made our homemade russian dressing it's gonna really top this sandwich and really wipe them flavors up so let's build this pulled pork Reuben first thing I got to do just like any cook with the pork but you got to make sure that internal thermometer is done so we're gonna grab this bone pull it out of the way of course it come clean we'll set that to the side now let's get a sandwich bill so I'm gonna take two slices that's right bread get a good dose of this Russian dressing get it spread around same thing on the top side of course you got to break this pork butt down I would leave in this whole form as you're serving and let the guests pull as they need so we're just gonna get in here and get some of this pulled pork broke up of course you know up here on this money muscle in pack full of moisture and I'm gonna do larger chunks just sort of have a little bit more texture in the sandwich get some that good bark mixed in there oh man this smells awesome once we get us a big pile that pull of pork we'll take some miss sauerkraut and get it placed on top take a couple pieces of Swiss cheese and then top it off with that other slice that's a good looking really so we'll go ahead and cut it right down the middle if they had a good-looking Reuben I don't know what it is so we're gonna have to give us a try I know it's gonna be messy Wow you get all the flavors of that pork a good smoke those spices really shine through in that bark you get a little bit of that clove get a good pepper note and that russian dressing that's no joke that is awesome have to give me a bite like that I'll know I'm wearing it that's sauerkraut even if you're not a big fan of sauerkraut it's not real strong that fat from that court rendered down and really just kind of mellowed out that flavor it's a heck of a sandwich that's a wrap for today at swine light we appreciate ya'll checking this video out st. Patrick's Day is right around the corner this is a go-to recipe out there on the pit if y'all got any questions shoot us a message on Facebook or Instagram and as always like and subscribe the channel and we'll see y'all next time

Channel: Swine Life BBQ

Views: 13,796

Rating: 4.9657145 out of 5

Keywords: pulled pork, sandwich, recipes, pellet grill, traeger grills, reuben sandwich, smoked bbq, grilla grills, weber grill, st patricks day, sauerkraut, bbq recipes, how to bbq right, swine life bbq, mississippi grit, bbq sandwich

Id: 8dp9N2vQvIc

Length: 7min 49sec (469 seconds)

Published: Wed Mar 11 2020