Ladies and gentlemen. I am pleased to welcome you to this week’s edition of “A Day in the Life of A Medical Student”.

Otherwise known as “How Anatomy Permeates Every Aspect of Your Life…From Food to Flexors and Everything In-Between.”

Last week, we talked about the brachial plexus. And how it resembled the most ill-planned traffic network in all of New York’s five boroughs. If you’ve ever driven in New York, you know that this is quite a bold accusation. We have a lot of sub-optimal roads here. To be the worst. Is no easy task.
The thing about the brachial plexus, though, is that there is an order to it. A method to the madness. You can draw it on a piece of paper. In two dimensions.

Never underestimate the power of two dimensional space. Ever.

Because then you wake up one day and you find yourself dissecting the muscles of the forearm. Which, shockingly, are arranged in not one. Not two. But three dimensions.

From anterior to posterior. I.e. palm side to back-of-the-hand side. You have a layer of superficial flexor muscles. Next up are the deep flexors. Followed by the deep extensors. Ending on the back of your arm with the superficial extensors.

About twenty muscles. All with very similar sounding names. And trying to determine which one is which, is like trying to navigate your way through lower Manhattan. Where the streets have names instead of numbers and this whole grid system bites the dust. (You know you’ve heard of Elizabeth Street before. You’ve stood on it in fact. And you know it’s near some other streets that you’ve been to as well. But whether it’s on the east or west side or above or below Canal Street or even whether it runs north-south or east-west? That’s anybody’s guess.)

So yeah. As it turns out, I was pretty good at the brachial plexus. All those years of reading and memorizing subway maps. Come in handy. Sometimes.

But these flexors and extensors?

Let’s just say there’s a reason why I avoid venturing south of Houston. At least without a few body guards and several GPS machines.
So. How to tackle the anatomical beast that is the forearm?

They say you should keep your friends close. And your enemies closer.

That was how this pulled pork met my digestive tract. The way I see it. Is that meat is made up of muscle. Flexors and extensors are muscle. So when you mix anatomy with a little creative license. You come up with the theory that by eating meat. Lots and lots of meat. You are in fact taking one delicious bite for yourself. And a meal’s worth for medical-student-kind.

It’s a tough job, fighting the good fight against the body’s many and varied anatomical structures. But someone’s gotta do it.
In all seriousness, when I saw that one of the recipes for the next HBinFive bread braid (hosted by the lovely Michelle over at Big Black Dog) was for hamburger buns, I instantly knew that I wanted to make a pulled pork sandwich. You just actually can’t get any better than pulled pork. In my opinion. It is my meat of choice. All day. All the time. For the rest of my life.

I used the crockpot method but this time instead of using storebought barbecue sauce, I decided to make my own. No high fructose corn syrup crap for me. Instead, I made this Texas Barbecue Sauce Recipe from Bon Appetit. The only thing I changed was to use tomato sauce instead of ketchup (The smell of ketchup makes me gag. So there is no way it is allowed in my kitchen. Ever.) And it was fantastic. Just the right amount of sweet and spicy to make me swoon.

Take that anatomy lab. Take. That.
Texas Barbecue Sauce
Makes about 1 1/3 cup, adapted from Bon Appetit (via epicurious)

1 tbsp butter
1 clove garlic, minced
1 cup tomato sauce (or ketchup)
1/3 cup worcestershire sauce
1/3 cup golden brown sugar
1/4 cup lemon juice
1 chipotle chile in adobo, minced

Melt butter in medium saucepan over medium heat. Add garlic; stir 30 seconds. Stir in ketchup and all remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer until reduced to 1 1/3 cups, stirring occasionally, about 15 minutes. Season with salt and pepper. do ahead Can be made 1 week ahead. Cool slightly, cover, and chill.

I am submitting this to Souper Sundays! And it has been yeastspotted!

You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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67 Responses to Texas Barbecue Sauce Pulled Pork On A Whole Wheat Bun

  1. Amy says:

    Downtown Minneapolis is referred to as Tiny Town. Streets running north and south, avenues running east and west. Small gird. Simple. And yet, I still got lost. I’m one of those drivers that absolutely needs GPS.

    Now, about this pulled-pork. I always make mine with cider vinegar, brown sugar, and cayenne. Your tomato version intrigues me… maybe more tangy? I haven’t ever made it in the slow cooker, either, but it makes sense.

  2. The pulled pork sandwich sounds awesome on a homemade whole wheat bun and a terrific bbq sauce! Yum!

  3. yum, i love bbq sandwiches. hmm, might have to put this on the menu next week! i love making homemade sauce too, so much healthier!

  4. It’s only 8:00 am here and I’m craving pulled pork with homemade sauce! Your hamburger buns turned out beautifully too. I hope to try them this weekend.

  5. Debbi Smith says:

    Pulled pork is one of my favorites too. I have several different ways of making the sauce but usually they all end up in the crockpot. The buns look wonderful too. I get lost all the time so I wouldn’t dare be navigating down busy, tangled streets.

  6. Kim says:

    LOL _ As soon as I saw we were making hamburger buns for HBin5 I went out and bought some pork for pulled pork sandwiches. I was planning on making some today! I’m glad to see that your buns turned out great. Love your homemade BBQ sauce. Isn’t it so much better when you make it from scratch?
    It sounds like there is never a dull moment in anatomy class.

  7. I feel a little like a dirty old man when i say i love the looks of your buns (but that’s why you run).

    Seriously, bread baking is so good for your soul. Glad to hear you are still making your own. Not sure how you can do it with all those amazing bakeries in NYC (it’s easier in Kansas, less temptations in the windows).

    I was surprised to hear Bon Appetite uses ketchup… Almost never used in the “real” competitive BBQ circuit, and never used by people who regularly make their own sauces. Too much sugar.

    Love your pulled pork… nothing better (but needs some cole slaw on the top)

  8. Elra says:

    Heard so much about pulled pork, sadly I never had any chance of tasting how good it is. Your bbq sauce sounds good.

  9. mmm pulled pork. nothing tastes better than bbq squcy pork!

    brachial plexus? sucky. reminds me of learning the cranial nerves. oh man. pneumonics.

  10. Bob says:

    Heh, you’re the only person I’ve …er, met? net-met?… anyway, who comes away from anatomy classes wanting to eat meat. I’ve known several who have turned vegetarian after a few dissections!

    The pork looks great, I love pulled pork.

  11. This looks fantastic! I love making my own BBQ sauce. That is funny about ketchup. For me it is mayo. The jar makes me gag.

  12. Mo Diva says:

    MMMM. especially after experiencing smoked ribs in texas Roadhouse.. this looks sooo good.

  13. Michelle says:

    Got a pork loin defrosting as I type! Love pulled pork on homemade buns…nothing better!

  14. Karen says:

    This sounds like a really good sauce. Not too sweet. I’d have to make me some tacos out of some of that pork 😉

  15. chrystad72 says:

    Hot damn! My hubs LOVES pulled pork and this recipe is right up our alley. I love the fact you made home made buns too. Fantastic girl. Im going to have to make this asap I think. Hes from Texas and loves any kind of pulled meat with a tangy bbq sauce. What a winning recipe. You rock! I hope you are having a great day! Take care sweetie!

  16. Mari says:

    Yums I heart pulled pork! I would love this sammie

  17. Paul says:

    Cant deny pull pork but something about the bun is very different.

  18. Barbara says:

    Man does this ever look good! And you made your own whole wheat buns? I am so impressed, anatomy lesson and all.

  19. Yeech! Even glancing at your pictures makes me think I’m in anatomy lab! I’m sure it was delicious, but it looks exactly like the mangled forearms of our cadavers. Despite my Texan roots and deep, abiding love of pulled pork, I fear it will be a long while before I am a) desensitized enough or b) forgetful enough to enjoy any sort of BBQ again.

  20. Yum, your pulled pork looks great. I always have a problem with my pulled pork tasting fatty. I will have to give your version a try.

  21. Pam says:

    How do you manage to be in medical school and continue to cook like this!!!

  22. teresa says:

    oh this looks soooo yummy! i like that you did this with the homemade buns, i plan on making some tomorrow!

  23. J – I am so impressed that you made your own BBQ sauce! And then also your bread and the pork. You’re such a go-getter, it’s impressive!

  24. OH girl! Those buns look amazing! And the pulled pork? I’m so with you there. Nothing better on this earth. 🙂

  25. Chef Aimee says:

    I am just so impressed and amazed that you are able to do so much and still be a brilliant med student. Amazing. This looks yummy – thanks for sharing something with BBQ – I need a bite of summer!

  26. Julie says:

    Sounds seriously delicious! Bet that pork was perfect with those buns.

  27. I was going to say what Chef Aimee said… because how on earth can you do so much while in med school… i remember when my hubby, sister and everyone in the family were in med school, their world evolved around medical books and nothing more… good job joanne you still know how to live a life while in med school!

  28. Faith says:

    Joanne, you are seriously impressive! I’ve actually been thinking about making my own hamburger buns (for like 6 mo now!) but still haven’t gotten around to it. This looks like a phenomenal sammy. It’s funny you mention that about ketchup! Lol, I’m somewhat of a ketchup junkie myself (I eat it on anything and everything from kale chips, to eggs, to lots of other stuff that ketchup should probably never be paired with). Ironically I can’t think of what it smells like!

  29. Megan says:

    GAAAHH! You had me at pork – then to add homemade barbecue sauce AND rolls? Sigh – I’m at your mercy……

  30. I love that every bit of this is homemade right down to the sauce! Your buns turned out excellent! I bet the pulled pork was just off the charts delicious. I have been wanting to make pulled pork forever.

  31. Velva says:

    Pulled pork made in the crockpot with healthy bread and homemade BBQ sauce-looks and sounds darn good. I f I bring a couple of quality beers can I pull up a chair and you join you?

  32. I would love to eat that sandwich; why don’t I? I guess you always take where you live for granted.
    I have very fond memories of the two months I spent in Soho, walking up and down Houston Street.

  33. Donna-FFW says:

    Homemade bbq sauce, homemade roll, pulled pork.. when the hell do you find time to study all these flexors and extensors? Sleep much?

  34. sophia says:

    I feel like a broken record, but each time I come to your blog, I always have to say: “Gosh that looks FREAKING AMAZING!!!!”
    And it does. Constantly. Damn, you’re good.

    How much did you pay for that crockpot again? I really need to invest in one, but I refuse to spend more than $20.

  35. You rock again dear,i’ll gladly ‘forget’:-)))) for a while a day in the life of a sweet medical student to enjoy this fantastic deliciousness and can feel that in the bite even as my taste buds barely begin to savour the bun to begin with.
    Fantastic as usual …..

  36. Graziana says:

    great combo! I also follow the ling to the meat recipe but the 8 hours cooking scared me…

  37. Debinhawaii says:

    Your sandwich looks delicious–I love pulled pork. Thanks for sending it to Souper Sundays!

  38. Debbie says:

    Don’t know how you find the time to do all this delicious cooking and go to medical school. You must be a genius!!! Looks great – my husband would kill for this dish!!!

  39. Doc says:

    Oh YUMMMMMM! There is nothing (almost) better than good southern barbecue!!!!!

  40. Karine says:

    About the roads: never, ever get lost while driving in Quebec City, especially in the old part. The road there may change name without you realizing it (La Grande Allee, a part of Le Chemin St-Louis and Le Boulevard Laurier are actually the same road). Or the City or the provincial government has fun changing the names every few years (I lived there 6 years until August 2007… and I know now I would be confused because some of the main roads have now a different name).

    Great job at making your sauce, your rolls and your pork from scratch!

  41. Sooo inviting! I love a pulled pork sammie too and yours looks absolutley delicious!

  42. theUngourmet says:

    How cool that you made your own buns! I love your BBQ sauce and the pork looks like it’s cooked to perfection! Perfect meal for a medical student and for me!! 🙂

  43. love the rolls your doing great future MD lets go to Iceland!!!

  44. Gulmohar says:

    Fabulous..Though I do not cook pork, I do eat them..sounds weird ,huh? The whole wheat bread looks too good, you must be really good in baking too 🙂

  45. Jen says:

    I would not even be brave enough to make this one! that bun looks delicious too!

  46. Catherine says:

    Wow Joanne this looks so delicious! I love pulled pork and I love this recipe!

  47. Cristie says:

    Yea! Love kicking the high fructose corn syrup out of the cupboard and making your own sauce. Your buns look to die for. Really, how do you go to school, navigate NY and make your own bread? The BBQ looks delicious.

  48. Talita says:

    Yummm… This filling looks so tasty! I love pork.

  49. Erica says:

    That bread looks perfect!!! I love pulled pork and your sauce sounds delicious.

  50. Kathleen says:

    Wow! I love pulled pork sandwiches! I’m totally impressed that you made your own buns! How do you have time to study?

  51. preventionrd says:

    Anatomical beast that is the forearm — haha!

    Texas BBQ looks awesome!

  52. Angie says:

    Those look so delish, I love the homemade rolls!

  53. Julie says:

    …uuuh what are you talking about…nyc is the easiest place in the world to drive..with the most sane drivers…

    hope you win souper sunday!

  54. Katy ~ says:

    Yummm… pulled pork, a favorite at our family outings. This sounds delectable. Love the BBQ sauce.

  55. Shannon says:

    now i’m totally craving pulled pork!!! you buns look great, too 😉

  56. Andreas says:

    Nicely written post. I will stay away from making off-the-cuff remarks about (any) buns. I have fallen into that trap before. 😉

    I’ve given you an award, maybe you want to come around and collect it.

  57. Looks and sounds delicious! If you are in a pinch and have to use bottled you must try Sweet Baby Rays Sauce – I like the hickory brown sugar best. It’s the only bottled BBQ sauce I’ll use.

    Enjoy the rest of the weekend! 🙂

  58. hondo3777 says:

    Chef Hymie Grande ( ) is the first and only bottled BBQ sauce to carry the seal of the American Diabetes Association on the label. It has no high fructose corn syrup, no processed sugar, it is all natural and vegan friendly. It is produced at the Rutgers Food Innovation Center in Bridgton, NJ by Jamie Failtelson, a.k.a. Chef Hymie Grande of Carlstadt, NJ. 5% of proceeds go to the American Diabetes Association.

  59. CMC says:

    I think I did a double take when I saw Texas Bar-B-Q sauce with “pork”…ha ha, Those old TX cattle ranchers are rolling over in their graves.

    Never mind…looks fabulous. I’m thinking of making those buns myself.

  60. Kerstin says:

    I’m with you on pulled pork – yum! I love that you made your own buns and sauce! I’ll have to do that for my hubby because he’s a huge BBQ fan.

  61. RJ Flamingo says:

    I’m not a pork person, so this ain’t happenin’ in my kitchen, BUT – I absolutely adore your rationale for going that direction. You’ll excuse the expression. 😀

    That bread dough is fabulous, isn’t it? Your buns look mahvelous, dahling!

  62. Petra says:

    Thanks for starting my day out with laughter

  63. Jenny says:

    That looks like a delicious usage of the soft wheat buns. Since we’re dieting here, I’m going with some kind of veggie burgers for mine, but yours looks far tastier!

  64. Natanya says:

    Great minds think alike – I thought BBQ would stand up nicely to these buns as well. Yours are beautiful.

  65. Thanks for the heads up on the pulled pork, I’m copying and will definitely try it! Love that the sauce has chipotle in it! I get lost on the subway, When I have to go to the city, I drive! It’s an adventure 🙂

  66. […] years ago…Texas Barbecue Sauce Pulled Pork on a Whole Wheat Bun, Slow-Roasted Beets with Buttermilk, Blue Cheese, Pecans and […]

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