Pat Martin of Martin's Bar-B-Que Joint shares with Southern Living his restaurant’s secrets for West Tennessee whole-hog barbecuing. It’s all good, especially this recipe, which walks you, step by step, toward a whole hog barbecue sandwich. (It’s a perfect plate, if you ask us.) From the rub—which Martin describes as a “balance between salt and sugar”—to the cooking—which starts hot and ends low and slow—this barbecue is something to savor, and there’s no better way to enjoy it than in a juicy sandwich. The perfect barbecue sandwich has a few essential parts, all of which have to be perfectly balanced. Just four ounces of meat, a dollop of slaw, some good sauce, and a sturdy bun, and you’ll be on your way to barbecue heaven in no time at all. There’s no denying that this sandwich is good: It can hold its own beside any and all of your family’s favorite barbecue sides—even your grandmama’s famous mac and cheese.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.