Sunny Anderson's pulled pork sandwiches

By SEFeiler

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 barbecue 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 (such as Sriracha)
2 teaspoons apple cider vinegar

Ingredients

• to to 250 place in a roasting pan and bring to room temperature. Meanwhile, preheat the oven to 250 degrees.
• to 1 3 to 1 oven and pour 1 inch hot water into the pan. Cook 3 hours, adding water as needed to maintain 1 inch.
• to 6 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 the pork rest inside, about an hour.
• 2 the pork from the oven and discard the bone. Coarsely shred the meat using 2 carving forks. Toss with some of the barbecue sauce and pan juices and season with salt and pepper. Serve on rolls with coleslaw

Preparation

Step 1

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