Pulled-Pork Sandwiches

Pulled-Pork Sandwiches

Photo by Heather S.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For the Pork Sandwiches:

  • ½

    cup spicy brown mustard

  • ¼

    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

  • ½

    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

Directions

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. Unwrap the pork, place in a roasting pan and bring to room temperature. Meanwhile, preheat the oven to 250 degrees F. 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. 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 the pork rest inside, about 1 hour. 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. Remove the pork from the oven and take the meat off 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.


Nutrition

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