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This is a very simple pasta dish that I make throughout the summer with whatever fresh vegetables catch my eye at the grocery store or market.  Cipriani sells a really thin tagliatelle that works well for these lighter pasta dishes.  I usually saute or boil most of the vegetable individually, so they’re all cooked right (I prefer them with a little bite).  In this case, I boiled artichokes and cubed the hearts, sauteed corn and peas in olive oil and butter, and added fresh basil and crushed red pepper flakes at the last minute.

There’s a small French specialty foods shop in Bridgehampton called Blue Provence where I picked up dried morels, a fig tapenade, and a crumbly goat cheese for this grilled pizza.  To prepare, we did nothing more than soak the morels, saute them in some butter, add everything to the pizza dough, and grill for about 10 minutes.  Click here for instructions on doing pizzas on the grill.

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For the pork, I covered a large pork shoulder with a homemade rub (some combination of salt, pepper, sugar/brown sugar, cumin, chili powder, cayenne pepper, and paprika) and let it sit in a refrigerator for about 12 hours.  When coals are nice and hot, I browned the shoulder over direct heat, moved it to the other side of the grill over indirect heat, and cooked it for about 3.5 hours, until the meat was fully cooked and starting to fall off the bone.

For the sauce, I used a store bought BBQ sauce and added sauteed shallot, garlic, honey and a couple chipotle peppers for some spice.

Once the sauce reached the right consistency and flavor and the pork had cooled enough to “pull,” I added it to the simmering sauce and let everything get nice for about 10 or 15 minutes.

Simple store bought buns and a homemade slaw are all you need for what I consider the perfect summer sandwich.