Pulled Pork Sandwiches

Recipe courtesy Bobby Flay

Show: Boy Meets GrillEpisode: Big Apple BBQ

Rated: 4 stars out of 5Rate itRead users' reviews (33)

RECIPE
COMMENTS & REVIEWS(33)

Cook Time:
3 hr 15 min
Level:
Intermediate
Yield:
8 to 12 sandwiches

Times:

Prep: 20 min
Inactive Prep: 24 hr 40 min
Cook: 3 hr 15 min
Total:: 28 hr 15 min

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Ingredients

4 to 6 cups chicken stock or water
1 (3 pound) boneless pork butt
Salt and freshly ground black pepper
BBQ Sauce, recipe follows
8 to 12 soft buns with sesame seeds
Pickled Jalapenos, recipe follows

Directions

Preheat the grill to medium heat (the grill should maintain a constant temperature of 350 degrees F). Place a drip pan filled half-way with the chicken stock on the briquettes. Season the pork butt with salt and pepper and place on the grates of the grill over the drip pan. Close the cover of the grill and let the pork cook for 1 hour. Turn the pork over and continue grilling for 2 to 3 hours, or until it reaches an internal temperature of 160 degrees F. More chicken stock may be needed to refill the drip pan during grilling. Remove the pork from the grill and let rest for 15 minutes. When it is cool enough to handle, shred the pork into strands with your fingers. Add the shredded pork to the BBQ Sauce and serve on sandwich buns with the Pickled Jalapenos.

BBQ Sauce:

1 tablespoon canola oil

1 small Spanish onion, finely diced

1 jalapeno, finely diced

2 tomatoes, coarsely chopped

1 (15-ounce) can diced tomatoes

2 cups cider vinegar

1/4 cup honey

1/2 cup light brown sugar

1 tablespoon Worcestershire sauce

Salt

Heat oil in a medium saucepan on the grates of the grill. Add the onion and jalapeno and cook until soft. Add the fresh tomatoes, canned tomatoes and juices, vinegar, honey, brown sugar and Worcestershire sauce, and cook until the sugar has completely melted and the sauce is slightly reduced and thickened. Season with salt, to taste. Add the shredded pork and stir to coat.

Pickled Jalapenos:

3 cups rice wine vinegar

3 tablespoons sugar

1 teaspoon white peppercorns

1 teaspoon coriander seeds

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds

2 tablespoons kosher salt

3 jalapenos, sliced in half lengthwise

7 sprigs fresh cilantro

Special equipment: 1 (8-ounce) jar

Combine the vinegar, sugar, peppercorns, seeds, and salt in a medium saucepan and bring to a boil. Let boil for 2 minutes, and then remove from the heat and let sit until cooled to room temperature.

Place the jalapenos, stem side up, into the jar and pour enough cooled vinegar mixture over them to cover. Pack the cilantro sprigs into the jar. Cover and refrigerate for at least 24 hours and up to 4 days.

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Comments & Reviews

recipe Pulled Pork Sandwiches
sara new orleans, LA 06-25-2009
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Waaaay to much cider in the sauce!
Rated: 2 stars out of 5

The pork came out wonderful and then..... the cider sauce was a disaster. I agree with a previous writer; in that, I think... there was must be an error in the recipe. I am going to have faith in Bobby and cut the cider down to 1 cup. We are going to have a do over this weekend. I'll keep ya posted.Read more
recipe Pulled Pork Sandwiches
Lindsay Lansing, MI 05-26-2009
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"It was edible, but I was starving."
Rated: 2 stars out of 5

This was my husband's response. Waaaay too much cider vinegar in the BBQ sauce. I added extra everything else to try and... balance out the flavor and texture without much luck. Read more
recipe Pulled Pork Sandwiches
Anonymous 04-16-2008
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Hannah
Rated: 5 stars out of 5

i thought it had alot of flavor and it was so good.
recipe Pulled Pork Sandwiches
Mackenzie Beamount, TX 11-23-2007
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mmmm
Rated: 5 stars out of 5

This stuff is awesome.
recipe Pulled Pork Sandwiches
Joseph Southgate, MI 06-03-2007
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pulled pork sandwich
Rated: 5 stars out of 5

I wish I could rate it higher My wife made Bobby's pulled pork sandwich probibly better than him We had our son and a couple... of his buddies over they want it EVERY sunday for dinner Thanks BobbyRead more
recipe Pulled Pork Sandwiches
Kathryn Cotati, CA 05-28-2007
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YUMMY
Rated: 4 stars out of 5

First, the receipe is not exactly what I saw Bobbie prepare on the segment. No mention of mustard in the sauce, and the... amount of vinegar in the receipe must be wrong. I used 1/2 cup of vinegar and about 3 TBS of dry mustard and liked the result. Second, I choose to slow-cook my pork on the barbie using mesquite hardwood and briquets....it was on the grill for 4 hours and even though internal temp reached 160F, pork would not tear apart easily and it seemed a bit chewy....so, I put it in the oven to finish, at 325F. I think overall this receipe is a keeper, with some modifications.Read more