Products for this recipe sponsored by Good Cook

bbq-pork-sandwichWelcome to this week’s Publix Super Meals. Each week I am going to share a recipe to help you take the Publix Super Deals and turn them into Publix Super Meals!

With the great deal on Boston Butt Roasts this week, I just had to do Barbecue Sandwiches. Now these are not your standard boring sandwiches – I made a kicked up version that will have your whole family cleaning their plates and asking for more!

There are lots of ways to cook up a Boston Butt Roast. I chose to smoke mine on the Big Green Egg at 250 degrees for 1.5 hours per pound until the internal temp hit 190 degrees. Just rub the pork with your favorite dry rub and let it go. Once you take it off the smoker wrap the roast in foil for an hour. Now, this is an all day process but oh so worth it.

Don’t have a smoker? Just rub the roast with your favorite rub and pop it in a 300 degree oven and cook about an hour per pound (or until the thermometer reads 190). You can also cook it in your crockpot on low for 8 – 10 hours. Lots of options – and definitely worth the effort.

Now, the meat is just one component of these fabulous sandwiches. The next layer is a delicious slaw. You guys might remember that I am not a mayonnaise person. So my slaw is made with vinegar instead of mayo. This slaw is best if it is allowed to chill in the fridge for a few hours. I typically make it once I get my roast going. Knock it out in the morning and you’ll be able to assemble dinner quickly.

Coleslaw
Author: Michelle
Prep time:
Total time:
Serves: 8 – 10
[url href=”https://www.iheartpublix.com/wp-content/uploads/2013/05/coleslaw.jpg”][img src=”https://www.iheartpublix.com/wp-content/uploads/2013/05/coleslaw.jpg” alt=”” width=”360″ height=”281″ class=”aligncenter size-full wp-image-165751″][/url]
Ingredients
  • 3/4 cup olive oil
  • 1/3 cup red wine vinegar
  • 1/2 teaspoon lemon juice
  • 1 teaspoon honey Dijon mustard
  • 1/4 cup granulated sugar
  • 1/2 teaspoon celery seed
  • 1 teaspoon garlic, minced
  • 1 teaspoon shallots, chopped
  • 1/2 head green cabbage, julienned
  • 1/2 head red cabbage, julienned
  • 1/4 cup carrot, peeled and julienned
  • 2 green onions, chopped
  • Salt and pepper to taste
Instructions
  1. Place all the ingredients through the shallots into a medium bowl.
  2. Whisk together until the dressing forms.
  3. Places the veggies in a large bowl and toss with the vinaigrette.
  4. Add salt and pepper to taste.
  5. Refrigerate for 3 -4 hours before serving.

Ok, so now you have your roast and your coleslaw ready – the last step is putting the pickles on your sandwich. My husband has decided that instead of plain pickles, he needs to have the crunch of fried pickles. I have to admit the addition of these really does make the sandwich oh so good!

Fried Pickles
Author: Michelle
Prep time:
Cook time:
Total time:
Serves: 6
[url href=”https://www.iheartpublix.com/wp-content/uploads/2013/05/fried-dill-pickles.jpg”][img src=”https://www.iheartpublix.com/wp-content/uploads/2013/05/fried-dill-pickles.jpg” alt=”” width=”432″ height=”277″ class=”aligncenter size-full wp-image-165752″][/url]
Ingredients
  • 1/2 cup flour
  • 1/2 cup water
  • 1/2 teaspoon cajun seasoning
  • 2 teaspoons cornmeal
  • dill pickle chips
  • peanut oil for frying
Instructions
  1. Heat the oil to 350 degrees.
  2. Mix the water, flour, seasoning and cornmeal in a small bowl.
  3. Dry the pickles and then dip in the batter.
  4. Shake off any excess batter and drop in the hot oil.
  5. Fry the pickles for about 5 minutes until golden brown.
  6. Remove to paper lined plate to drain.
Notes
You can add a 1/4 teaspoon of cayenne pepper to kick it up a bit. I leave this out so my sensitive tongue 7 year old can enjoy these as well.

barbecue-sandwichTo put your sandwich together just grab some of your favorite buns or rolls. Add some shredded pork and top with your favorite barbecue sauce. Pile on some coleslaw and top with a few fried dill pickles. Seriously this is what summer barbecue is all about. Take this to your next block party and you are sure to go home with empty platters!

This is a great week to put this one together – you can pick up everything you need at Publix at a great price! Add in some pantry items and you can whip enough food to feed 8 at about  $2 – $2.50 per person. Did I mention that any pork leftovers can be used to whip up Cuban sandwiches – yum!

Boston Butt Pork Roast, $1.79/lb
Sweet Baby Ray’s Barbecue Sauce, 18 oz, BOGO $2.37
Publix Cole Slaw 16oz $1.49 (reg $1.69) or Cabbage at $0.69/lb & Red Cabbage at $0.89/lb
Publix Baby Cut Carrots, 16 oz, 5/$5
Mt Olive Pickles or Jalapeno Pepper Slices Pak, 16 to 46 oz or 4 pk, BOGO $3.09
Original Recipe Hamburger or Hot Dog Buns, 12 to 15 oz, $2.29
Florida Sweet Corn, 12/$3

Tools used in these recipes:

good-cook-cornKeep in mind that Publix carries a huge variety of Good Cook products. You can find a large selection of tools and cookware throughout the store. I love the corn holders and the brush for cleaning the corn. These are constantly used at my house…especially now with corn priced at only 25¢ per ear! You can grab all kinds of handy Good Cook gadgets at a GREAT price while you shop for all your meal essentials at Publix.