Do you know the taste of a Dixie Pig Barbecue Sandwich (from Alexandria, Virginia)?
I am looking for a sandwich with the appearance, taste, texture of the barbecue sandwiches that used to be sold by the Dixie Pig Barbecue restaraunts of Alexandria, Va. Dixie Pig had a couple locations… Beacon Hill and also old town Alex. The sandwiches were a pulled pork type as best I recall… but I never saw them barbecue anything there as I remember. It seemed they just pulled out a plastic bucket and grabbed an ice cream scoop and dropped a dollup on each hamburger bun and served it to you. They were great though… maybe it was the sauce… I dunno. I am looking for a recipe, a taste, maybe another restaraunt, anywhere, that serves a sandwich like that. Anyone out there remember this one? Thanks!
Filed under Plastic Ice Buckets FAQ by on May 1st, 2010. Comment. 
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Comments on Do you know the taste of a Dixie Pig Barbecue Sandwich (from Alexandria, Virginia)?
I don’t know about Dixie Pig, but the Virgnia Barbecue Review says that Ben’s Whole Hog in Manassas is the best around! Give them a try!
Here is the review: We had suspected long before we actually found it, that there must be a good barbecue joint in Manassas. We finally found it earlier this summer, and what a discovery. I will stick my neck out here and say that it in my estimation, is THE BEST in the Washington metro area. Why? Because the meat is so slow-cooked, patiently, lovingly and respectfully–and it shows. Four visits have concentrated on the pulled pork sandwich and two sides–we haven’t yet had the ribs, but we hear they are terrific too.
If it came out of a bucket, it probably came from SYSCO Food Service. This is their recipe.
Pork Bar-B-Que Sandwich
Yield: 24 servings
Ingredients
• Pork Bar-B-Que Sandwich
• 1/4 cup SYSCO Classic cornstarch
• 2 qt. SYSCO Classic cider vinegar
• 1/2 cup SYSCO Classic brown sugar
• 1/3 cup SYSCO Classic salt
• 1-1/2 tbsp. each SYSCO Imperial paprika, chili powder, crushed red pepper
• 1 tbsp. each cayenne pepper, SYSCO Imperial ground black pepper
• 12 lb. SYSCO Classic pork shoulder roast, bone-in
• 24 hamburger buns
Preparation
1. Combine cornstarch and 1 quart vinegar in saucepan, blending smooth. Cook and stir over medium heat until mixture thickens and boils, then cook 1 minute longer.
2. Remove from heat; whisk in remaining 1 quart vinegar. Stir in brown sugar, salt, paprika, chili powder, red and black peppers. Set barbecue sauce aside at least 4 hours.
3. Slow-cook pork roast, basting with barbecue sauce over low coals in covered grill until meat is very tender. Pull meat from bones and shred. Toss warm meat with remaining sauce. Serve 4 ounces meat in each hamburger bun