Pulled-Pork Sandwiches

By HeatherS

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 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

Preparation

Step 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.


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.