- 10
- 55 mins
- 695 mins
Ingredients
- Pork Sandwiches:
- 1/2 c spicy brown mustard
- 1/4 c honey
- Kosher salt and freshly ground pepper
- 1 tbsp Hungarian paprika
- 3 cloves garlic, minced
- 1 7-9 lb bone in pork shoulder, skin removed
- 10 crusty rolls, split
- Coleslaw, for serving
- Barbecue sauce:
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 4 medium onions, chopped
- Kosher salt and freshly ground pepper
- 8 cloves garlic, minced
- 1 tsp Hungarian paprika
- 1/2 c packed light brown sugar
- 1 c apricot preserves
- 1 c ketchup
- 2 tsp hot chili sauce (sriracha)
- 2 tsp apple cider vinegar
Preparation
Step 1
Prepare the pork: Combine the mustard, honey, 1 tsp salt, 1 tsp pepper, the paprika and garlic in a bowl. Prick the pork on all sides (including the fat) with a paring knife, about 1/2" 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" hot water into the pan. Cook 3 hours, adding water as needed to maintain 1".
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, about 6-8 minutes. Add the garlic and paprika and cook 2-3 more minutes (reduce the heat if garlic begins 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.