The Biloxi

The Biloxi

prep time

minutes
cook time

minute
servings
4

Ingredients


























Cooking Instructions

1

Mix kosher salt, smoked paprika, brown sugar, cayenne, and black pepper and rub all over outside of pork butt. Wrap pork with plastic wrap; enclose in resealable bag and refrigerate at least 2 hours, preferably overnight.


2

Heat oven to 300ºF. Heat a large oven-safe pot*** over medium-high heat. Add bacon, if using, and cook until crispy. Add barbecue sauce and water to bacon in pot and bring to a simmer. Remove pork butt from bag and plastic wrap and add to pot. (For faster cooking, you may cut the butt into large cubes before adding.) Return to a simmer; cover pot and place in oven for about 4 hours (fewer if butt is cut in cubes) or until fork-tender and pulls apart easily. Turn meat once during cooking time.


3

Prepare pork: Let meat stand 20-30 minutes. Using two forks, pull the meat apart, until it is shredded. Leave in sauce until ready to serve. Recipe can be prepared to this point up to 5 days in advance and refrigerated.


4

Make coleslaw: Lightly salt cabbage with a tablespoon or so of kosher salt, and place in colander. Drain in sink for a few hours. Rinse well under cold water and drain well. (Although this step is optional, it produces a creamier, crisper coleslaw.) Mix mayonnaise, celery seeds, mustard seeds, horseradish, lemon juice, vinegar, and sugar in bowl; season with salt and pepper. Mix with cabbage and shredded carrots. Can be made one day in advance and refrigerated.


5

Heat griddle or large sauté pan over medium heat. Butter one side of each bread slice. Place 4 slices, buttered-side down, on griddle. Top each with 1 slice of fontina, some shredded barbecue pork, coleslaw, pickles, onion slices, and another slice of fontina. Place 1 slice of bread on top of each, buttered-side up, and grill until bread is golden brown and cheese is melted, turning once during grilling.


*Bacon adds an authentic smoky flavor without using a smoker.


**Prepared coleslaw mix may be substituted.


***Slow cooker may be used; follow directions for pork butt cooking times.


Ingredients


























Cooking Instructions

1

Mix kosher salt, smoked paprika, brown sugar, cayenne, and black pepper and rub all over outside of pork butt. Wrap pork with plastic wrap; enclose in resealable bag and refrigerate at least 2 hours, preferably overnight.


2

Heat oven to 300ºF. Heat a large oven-safe pot*** over medium-high heat. Add bacon, if using, and cook until crispy. Add barbecue sauce and water to bacon in pot and bring to a simmer. Remove pork butt from bag and plastic wrap and add to pot. (For faster cooking, you may cut the butt into large cubes before adding.) Return to a simmer; cover pot and place in oven for about 4 hours (fewer if butt is cut in cubes) or until fork-tender and pulls apart easily. Turn meat once during cooking time.


3

Prepare pork: Let meat stand 20-30 minutes. Using two forks, pull the meat apart, until it is shredded. Leave in sauce until ready to serve. Recipe can be prepared to this point up to 5 days in advance and refrigerated.


4

Make coleslaw: Lightly salt cabbage with a tablespoon or so of kosher salt, and place in colander. Drain in sink for a few hours. Rinse well under cold water and drain well. (Although this step is optional, it produces a creamier, crisper coleslaw.) Mix mayonnaise, celery seeds, mustard seeds, horseradish, lemon juice, vinegar, and sugar in bowl; season with salt and pepper. Mix with cabbage and shredded carrots. Can be made one day in advance and refrigerated.


5

Heat griddle or large sauté pan over medium heat. Butter one side of each bread slice. Place 4 slices, buttered-side down, on griddle. Top each with 1 slice of fontina, some shredded barbecue pork, coleslaw, pickles, onion slices, and another slice of fontina. Place 1 slice of bread on top of each, buttered-side up, and grill until bread is golden brown and cheese is melted, turning once during grilling.


*Bacon adds an authentic smoky flavor without using a smoker.


**Prepared coleslaw mix may be substituted.


***Slow cooker may be used; follow directions for pork butt cooking times.


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