One of the best bbq sandwiches I’ve every had was from small mom and pop Greek restaurant and didn’t have traditional BBQ sauce on it.
My rendition of it:
Hickory smoke a pork loin. Slice it paper thin, pile it on a bun that’s been butter toasted in a pan or grill. Top with shredded cabbage that’s been dressed with Zesty Italian dressing.
That’s it. Amazingly good.
Attribution to the creator of the sandwich at post 32:
R.I.P. Johnny.