Wednesday, June 3, 2009

Southern Pulled Pork Sandwiches

Pin It I have been looking for an easy Pulled Pork Sandwich recipe for a long time. I think I've found it in this adaptation of a Martha Stewart recipe. What she has done to shorten the cooking time is to break the butt in 4 sections so it will cook faster. If you have never tried Pulled Pork, will be in heaven. This sandwich is a typical dish from North Carolina, which adds coleslaw to the sandwich, but there are many variations. Granted if you could cook it in a smoker all day long, like my son does, I'm sure it would be better...but how many of us do? The leftovers just get better as the week goes on!


Serves 8

1/4 cup packed light-brown sugar
1/2 teaspoon cayenne pepper
1/4 tsp.paprika
1/2 tsp. dry mustard
Coarse salt and ground pepper
3 pounds boneless pork shoulder, cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
barbecue sauce, for serving (See below)


Preheat oven to 350 degrees, with racks in lower and upper positions.

In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.

Place pork in a 5-quart Dutch oven or large heavy-bottomed pot; rub with spice mixture.

In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.

Transfer pork to a work surface, reserving pan juices. With two forks, shred meat.

Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices). Pile pork on rolls, and top with barbecue sauce. Serve with coleslaw

Barbecue Sauce

1 cup apple cider vinegar
1 cup catsup
3 TB dark brown sugar
1 TB yellow mustard
1 TB molasses
1/2 tsp crushed red pepper
1 tsp. salt

Combine in a saucepan and cook until sugar melts. Put in a squeeze bottle and drizzle sauce over pork

Makes 2 cups

1 comment:

  1. mmmmmmmm! yummy! and if you REALLY want to be authentic... give the meat a couple hours in a smoker.


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