Everyone loves a good sandwich and one of my personal favorites is a barbeque pork roast sandwich served on a big delicious onion roll with a side of salt & vinegar potato chips and a frosty cold soda pop. Barbeque pork roast sandwiches are so delicious and so popular that entire restaurants have evolved around just the service of these taste treats.
Of course a sandwich is not the only way to enjoy barbeque pork roast. A barbeque pork roast is delicious when served in slices off the bone or as part of a full, traditional meal. One barbeque restaurant in my area specializes in serving “pulled” barbeque pork roast – a method of pulling the meat from the bone and serving it smothered in barbeque sauce. This “pulled pork” is not very different from the way that barbeque pork roast is served for sandwiches, so if you grab a couple of pieces of bread and you’ve come full circle – right back to a barbeque pork roast sandwich.
The best barbeque pork roast – whether it is being served up on a plate or between two slices of bread – starts with the best barbeque sauce. This is where the budding barbeque pork roast cook can really shine. The question whether to use an over the counter barbeque sauce or come up with one’s own recipe is one that many cooks ask when preparing barbeque pork roast.
The answer will depend upon the cook’s individual confidence in his or her own ability to come up with a new type of barbeque sauce for their barbeque pork roast. A good barbeque sauce can make a barbeque pork roast sandwich and a bad one can break it. There are enough good barbeque sauces on the market today that there is certainly no shame in using a ready-made barbeque sauce when fixing barbeque pork roast of any kind.
If you do decide to create your own barbeque sauce for your barbeque pork roast, you’ll want to try to help give it a unique flavor and therefore a personality all its own. Then everyone will remember that your barbeque pork roast sandwiches taste better than any they’ve ever had before.