Bark Barbecue’s #1 BBQ Sandwich Recipe

The Tres Golpes Recipe from Bark Barbecue in Brooklyn, NY. Ruben (the owner) gave me permission to share it and you HAVE to try it. The best BBQ sandwich I have ever had in my life!
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Bark barbecue in Brooklyn still has the best barbecue sandwich I’ve ever had in my entire life I was at bark for a week and I pretty much ate this sandwich every day and I’m going to share Bark’s recipe for this sandwich thees hey guys ring with bark Barb so what does the

Thres GES mean thres GES basically means the three hits and this is a very popular breakfast dish in any Dominican household the original thess GES consist of a base of P de plat green plantains boiled and mashed up and then you have your thres gorz on top which is usually

Going to consist of your fried salami could be longanisa if you know you know fried uh eggs sunny side up and your fried cheese so the bark barbecue Tes gpe sandwich takes the three hits and turns it into pulled pork fried plantains or Maduros and fried cheese so

We’re going to break down this sandwich recipe by its three hits starting with the the base the pork so I have a bone in pork butt here and there’s absolutely no need to trim this thing it’s ready straight out of the package for the rub

And I’m going to show you exactly how to make that the rub for our pulled pork just like anything else and everything else I wanted to make sure I implemented a lot of Dominican spices in our rubs you’re going to taste that adobo that we make el chela oregano garlic that that

Chili powder I wanted to make sure it was something pronounced than something that really gave you that kick in the back of your back of your mouth when you ate it so that’s how I came up with the rub for that so at the measurements I gave you should have enough seasoning to

Cover one pork butt and probably a little bit more so if you’re doing multiple pork butts just scale up the recipe so just want to get a nice even coat of the rub on this pork butt not trying to get too heavy-handed or go too crazy because there are multiple steps

In this cook and each step we are just packing this thing with flavor and before I stick this in my Goldies offset smoker I’m going to go ahead and put in one of these tyer syn probes so I can keep track of the internal temperature and also the external

Ambient temperature inside of the smoker because with Ruben’s pork butt cooking process he actually moves the pork butt inside of the smoker throughout the cook so the tyer sink will just help me monitor the cook to make sure that things don’t get too hot or too cool as

It’s moving around in the smoker you can track the temperatures very easily by using the for app the progress is shown in the live graph where the purple line on top shows the target temperature the red line shows the internal temperature of the pork butt and the blue line shows

The ambient temperature all right so let’s get this on the smoker so like I said I’m going to be moving this pork butt around throughout the entire cook and Ruben starts off his pork butts by putting them in the hottest spot so for me in this Goldies

Pit it will be right here where the pipe opening is and all of that heat is blasting the pork butt so because the goldie smoker has such a narrow hot spot at this beginning stage of the cook I’m going to be rotating the pork butt into

That hot spot and all I’m trying to do here is just get a nice Char on the outside of the pork butt once we get that I can push the pork butt back and just cook it like normal and if you’re trying this at home and you’re not using

An offset just start the cook off pretty hot to get that nice Char and then lower the temperature and cook the pork butt like you normally do and for cooking temperatures I’m going to be cooking between 250 to like 300° throughout the entire cook all right so pretty much right on the

Dot it’s been 2 hours and as you can see the pork butt’s looking really nice I got that nice Char on all angles like I said before I just kept rotating it around about every 30 minutes so I went ahead and just took the pork butt out of

The hot spot and let me tell you the smell that I’m getting off of that rub is like insane the oregano and the cumin smells so good on pork I’m seriously going to make a big container of that rub and use it every time I’m making

Ribs or pork butt but anyways this is a pork butt cook so you know super easy nearly impossible to mess up so I’m just going to keep cooking between 275° F and 300 and then once it’s time to wrap I’m going to absolutely pack this thing with

Flavor all right so we’re about 8 hours into the cook and the pork butt is just exiting the stall Mark’s looking really nice the Fat’s all like nice and Squishy and rendered and so it’s time to wrap this pork butt so again remember I said

I was going to add some flavor to this thing and um we’re absolutely going to do that with two things so the first thing is brown sugar so Reuben says do a handful of brown sugar just like that and then you want to add some Adobo

Seasoning and you want to go over this about two times you want a nice coat on top of the brown sugar and you want the Red Cap ad doable seasoning remember the Red Cap there’s like four different colors if you’re like not familiar with the seasoning I wasn’t I had to call

Reuben so red cap all right i’ I’ve never used the doble seasoning the only time I’ve ever seen this used was actually at bark barbecue so oh it smells good man it’s so garlicky and like just like fragrant I really like this all right with that

Down we’re just going to put the pork butt on top of that and let it just melt away that sugar and seasoning as it finishes up in the pit and then we will unwrap this shred it up and uh see how the pork turned out Tomorrow okay so the pork butt has rested overnight it’s ready to pull but like I said before this recipe is absolutely packed with flavor and this is the last step where we’re going to add even more flavor so I’m going to put this pork

Butt to the side and here I have a cup of melted down lard and what I’m going to do to this is I’m going to add 1/4 cup of the Red Cap Adobo seasoning and three packets of Sasson Kant throw smells good I like that just like that okay let’s check out the

Pork this feels so good fat so nice and soft sure we don’t lose any of that juice inside of here all that brown sugar and uh Adobo Seasoning all right so now that it’s all nice and pulled we’re just going to add on that larden seasoning crazy flavor cannot wait to try this this smells so good all right I have to give this a taste like the Texas barbecue combined with the Dominican flavors like it just

Works so well together okay I got to stop eating this because I still have to make the sandwich one more bite won’t hurt okay that’s it that’s it I promise let’s go ahead and move on to the second hit of this recipe which is the Maduros the PLO in general is something that’s

Very very dear to us you would have to say and it’s basically a mainstate uh it can be a side dish could be a m it’s a really really popular component in any Dominican uh dish so at the restaurant the mudos are made before the restaurant

Opens and then they just put them on warmers and then the fried cheese is actually made to order so when you’re doing this at home I kind of recommend you do the same thing and make the Maduros first and then do the fried cheese after that way the fried cheese

Is as fresh as possible so today I’m going to use these Frozen mudos that I got from the store so I have the oil set to about 350 to 375 and then I’m just going to fry these up for about 3ish Minutes yeah you only need like like two Maduros for the sandwich but these are so good so I made like a few more so I can kind of snack on them if you never tried these before got to get them man so good so now it’s time for the final hit

Which is the fried cheese and not just any cheese you have to use the queso de from tropical so I just cut out a square Patty of the cheese and then fried it in the same temp oil as the Maduros it’s a cheese that’s made specifically for

Frying and it’s very very very common um in the Caribbean it’s a really really good cheese just think of fried mozzarella sticks just you know minus the breading so now that we have covered the three hits there is one more step that we have to do which is the Bark

Sauce now I am not going to give away the bark sauce recipe but I am going to show you how to make a cheap and easy alternative so bark sauce is a very ketchupy dark and super sweet barbecue sauce so to emulate this I’m going to use sweet baby rays

And because sweet baby rays is thicker than bark sauce I’m going to thin it out with a combination of one part simple syrup to two parts apple cider vinegar and I’m just going to add it bit by bit until it gets to the consistency I’m looking for pretty much exactly what I’m

Looking for right there and now we assemble bottom Bun Barbecue Sauce pulled pork two Maduros fried cheese barbecue sauce and finally the top bun Bark barbecue at home I can’t express like how good this sandwich is like seriously this is a perfect marriage of flavors if you try this at home it’s going to be like nothing you’ve had before and as incredible as the thresh gpit sandwich is like it’s seriously

Just the tip of the iceberg of what Ruben has going on at the restaurant and you can see the full menu and also A Day in the Life at bark barbecue by watching the barbecue story documentary on your screen right now and I’ll see you guys over there