Enough already - if you watch the Food Network, it’s all rub this and pulled pork that. Every show this summer has been focused on using dry rubs, for some weird reason, and/or pulling pork. So when the chef came home with a 7.5 pound pork butt, we looked at each other……dry rub? Well, of course. But no pulling. We have to draw the line somewhere.
Since we have the great homemade buns I made yesterday, we decided to make chopped pork sandwiches with a spicy chipotle sauce. And boy, it was spicy. Chipotle peppers bring smokiness, sure, but it’s the heat that got our attention. Yikes. It was fantastic.
Start by applying your house dry rub liberally to the pork butt:
Put the pork in a…