Nothing beats the “scooped out” method of pulling the soft center portion from the bread (feed it to the birds). Not only does it save on calories, it also makes the sandwich all about the delicious pork—and less about the bread.
This recipe uses a Chipotle Rémoulade but, traditionally, rémoulade is a mayo- and mustard-based sauce used as a condiment throughout Cajun country. But why limit this zesty condiment to just one region? A bit of canned chipotle pepper and its adobo sauce creates a sauce with new intensity and flavor.
Excerpted from The South’s Best Butts by Matt Moore. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved