- 10
Ingredients
- For the Pork Sandwiches:
- 1/2 cup spicy brown mustard
- 1/4 cup honey
- Kosher salt and freshly ground pepper
- 1 Tablespoon Hungarian paprika
- 3 cloves garlic, minced
- 1 7 to 9 pound bone-in pork shoulder, skin removed
- 10 crusty rolls, split
- coleslaw, for serving
- For the Barbeque Sauce:
- 2 Tablespoons unsalted butter
- 2 Tablespoons extra-virgin olive oil
- 4 medium onions, chopped
- Kosher salt and freshly ground pepper
- 8 cloves garlic, minced
- 1 teaspoon Hungarian paprika
- 1/2 cup packed light brown sugar
- 1 cup apricot preserves
- 1 cup ketchup
- 2 teaspoons hot chili sauce
- 2 teaspoons apple cider vinegar
Preparation
Step 1
1. Prepare the pork: Combine the mustard, honey, 1 teaspoon salt, 1 Tablespoon pepper, the paprika and garlic in a bowl. Prick the pork on all sides (including the fat) with a paring knife, about 1/2 inch deep. Brush all over with the mustard mixture. Tightly wrap with plastic wrap and refrigerate at least 6 hours.
2. Unwrap the pork, place in a roasting pan and bring to room temperature. Meanwhile, preheat the oven to 250F.
3. Transfer the pork to the oven and pour 1 inch hot water into the pan. Cook 3 hours, adding water as needed to maintain 1 inch.
4. Remove the pan from the oven, add water if needed and cover tightly with foil. Return to the oven and cook 6 more hours. Turn off the oven and let rest inside, about 1 hour.
5. Meanwhile, make the sauce: Melt the butter with the oil in a large skillet over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until tender 6 to 8 minutes. Add the garlic and paprika and cook 2 to 3 more minutes (reduce the heat if the garlic starts to brown). Stir in the brown sugar, preserves, ketchup and chili sauce, stirring after each addition. Bring to a simmer, then stir in the vinegar. Add salt to taste.
6. Remove the pork from the oven and take meat off the bone. Coarsely shred the meat using two carving forks. Toss with some of the barbeque sauce and pan juices and season with salt and pepper. Serve on rolls with coleslaw.