Dish With Gish: Pigging out on Kansas City’s loaded pulled pork sandwiches
Published on May 17, 2016 | Category: Press
By Sarah Gish
Everyone has a go-to barbecue order.
Mine is burnt ends — tender, charred bits of beef cut from the point end of a smoked brisket. But lately I’ve been branching out with pulled pork, made by smoking tough pork shoulder low and slow until it’s soft enough to shred with a fork.
Pulled pork is known as a Southern specialty, but plenty of Kansas City smokehouses do it right. One is Plowboys Barbeque, which has locations in Blue Springs and downtown Kansas City.
The downtown location at 1111 Main St. recently rolled out a pulled pork hoagie inspired by Kansas City’s new streetcars. The Streetcar Sandwich ($8.99) stuffs an oblong Roma Bakerybun with pulled pork, house-made sausage and thick slices of smoked ham. Creamy coleslaw, crinkle-cut pickles and a drizzle of Plowboys’ savory KC Crossroads sauce top it off.
The oversized sandwich is pretty messy, so I ate it with a fork. The best bites were loaded with juicy shreds of pork, made by smoking bone-in pork butt for 12 hours. The pork is trimmed of excess fat and flavored with Plowboys’ Yardbird rub, a sweet and spicy seasoning blend made with chili pepper, paprika and garlic.