The Original Hot Shoppes Pork Barbeque Sandwich
From the "Hot Shoppes Cookbook: Sixty Years of American Cookery", here are a few words about the Pork Barbeque Sandwich, more actually about the sauces used in their pork, beef and chicken barbeque.

"We'll begin with a potentially disappointing piece of news---Hot Shoppes Regulars will be hard pressed to find the Barbeque Sandwich rolls they've come to expect. This might not bother those who've never had a Hot Shoppes barbeque sandwich, but anyone who remembers those rectangular, sweet, slightly dense rolls, steam heated and piled high with barbeque pork, will likely be upset to discover those rolls are no longer available. So we recommend you use a plain hamburger roll, or perhaps, another slightly denser bun.

"Rolls notwithstanding, you cannot cut corners on the Barbeque Beef, Pork and Chicken. We recommend you prepare the sauces and the meats one day before you serve them, and let them sit overnight in your refrigerator. That's what the Hot Shoppes have always done, and the result is a more even blend of spices."

Here are the requirements for 6 heavenly Pork Barbeque Sandwiches. A note about the pork---at this time I do not have their recipe for cooking the pork, but will add it here if and when I get it. I would suggest braising or roasting a mediuim-sized chunk of pork shoulder, which will yield the best flavor.

3 cups cooked pork - 1/8" dice or sliced
2 cups St. Louis Sauce
2/3 cup Barbeque Sauce
Barbeque Slaw (recipe below)
6 toasted sandwich rolls
Hot Sauce if desired
ST. LOUIS SAUCE:
4 teaspoons chili powder
3 teaspoons dry mustard
Cayenne -- to taste
Salt -- to taste
1/3 cup all-purpose flour
1/3 cup Worcestershire sauce
1 tablespoon + 1 teaspoon catsup
1/3 cup tomato paste
1/3 cup cider vinegar
3 cups beef broth
BARBEQUE SAUCE:
5 tablespoons + 2 teaspoons margarine
1 cup finely diced onions - 1/8" dice
1/2 cup + 1 tablespoon cider vinegar
1 cup + 1 tablespoon chili sauce
1 cup + 1 tablespoon tomato puree
1/2 cup brown sugar
2 cloves garlic -- minced
1 1/4 teaspoons white pepper
1 tablespoon + 1 teaspoon prepared horseradish
1 tablespoon dry mustard
Salt -- to taste

BARBEQUE SLAW:
2 tablespoons cider vinegar
1 teaspoon sugar
1 teaspoon celery seeds
1/3 cup diced kosher dill pickles - 1/4"
1 teaspoon prepared mustard
2 teaspoons mustard seed
2 cups chopped cabbage - 1/8"

ST. LOUIS SAUCE:
In a medium bowl, mix all dry ingredients until thoroughly combined. In a large heavy saucepan, mix Worcestershire sauce, catsup, tomato paste and vinegar. Add dry ingredients to tomato mixture and mix well. Stir in beef broth. Bring mixture to a boil.. Reduce heat and simmer 5-10 minutes, stirring frequently to prevent sticking. Transfer mixture to a tightly sealed container and refrigerate overnight. Use as directed on individual recipes.
Yield 1 quart.

BARBEQUE SAUCE:
In a large saucepan, simmer onions in margarine until tender. Add remaining Barbecue Sauce ingredients and mix well. Bring mixture to a boil. Reduce heat and simmer 10 minutes, stirring frequently to blend well. Transfer mixture to a tightly sealed container and refrigerate overnight. Use as directed on individual recipes.
Yields 4 cups.

BARBEQUE SLAW:
In a small saucepan, put the cider vinegar, sugar and celery seed, and bring to a boil. Reduce heat and simmer 2 minutes. Add the diced pickles and return to a boil. Remove from the heat. Stir in the prepared mustard and mustard seeds. Mix well, cover and chill a few hours to blend flavors. Add the chilled dressing to the cabbage, toss well and keep chilled until ready to use.

ASSEMBLY:
Trim all fat and any gristle from the pork, dice into 1/8" pieces, and measure out the 3 cups. Transfer pork to a large saucepan. Add the 2 cups of St. Louis Sauce and the 2/3 cup Barbecue Sauce. Mix well, bring to a simmer, and simmer slowly until meat is very tender and has absorbed most of the sauce. Hold heated until time of service. Keep covered to prevent excess evaporation of the sauce.

Lightly toast the rolls. Place barbecue slaw on the bottom half of the roll. Top with pork barbecue, spreading to the edges of the roll. Place top half of the roll on the barbecue. Serve with Hot Sauce if desired.

For more good old Hot Shoppes recipes, you may want to get this!
Click Here to get "Marriott Hot Shoppes Cookbook: Sixty Years of American Cookery", by Alice Sheets Marriott

Via Google and even eBay, you will also find various sources to obtain this cookbook for a wide range of prices. I took the cheapest way out. *LOL*

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