Jim's Favorite BBQ Pulled Pork Sandwiches In The Universe: Mustards Grill, Yountville, and Buckeye Roadhouse, Mill Valley

If we were ever forced to leave the Bay-area, in addition to missing friends, there are several foods and culinary experiences that we would miss beyond all others.

In the 100-point category of Perfection on a Plate we would include:

The Slow-Smoked, Pulled Pork Sandwiches at Mustards Grill and at the Buckeye Roadhouse. These are actually brother-and-sister sandwiches, having been created by Cindy Pawlcyn (now only at Mustards Grill and not at Buckeye).

There are days we have driven 50 miles out of our way to have this sandwich at Buckeye. It is that good. (The restaurant is just off Highway 101 on the way to San Francisco, so it’s an easy pit stop if you’re heading that way.)

We find ourselves ummmm-ing and ooohh-ing out loud over every bite of both of these sweet/acid, push/pull, palate-grabbing sandwiches.

Cindy says her Mustards Grill recipe originates in the Carolinas where BBQ has a revered tradition. Her Mustards Grill recipe calls for cider vinegar, apple cider, malt vinegar, molasses, Tabasco and Worcestershire sauces and homemade ketchup, among other things.

The counterpoint at Buckeye was Florida-inspired. It is made with mustard instead of ketchup, and has a heady combination of vinegars and dry-rubbed chili that give it a compelling, must-go-back-for-another-bite draw.

We were going to say that if you know of a better pulled pork sandwich in this galaxy, then write to us and tell us; but we changed our mind. If you know of a better pulled pork sandwich in this galaxy… you are delusional!