Oven-Style Pulled Pork Sandwich

Total Time:
1 hr 10 min
10 min
1 hr

4 to 6 main-course servings

  • 6 cups SLOW-ROASTED PORK SHOULDER, recipe follows
  • 2 1/4 cups QUICK BARBEQUE SAUCE, recipe follows
  • Kosher salt
  • 6 hamburger buns, lightly warmed
  • 2 heaping tablespoons black peppercorns
  • 25 cloves garlic, (about 2 heads) peeled
  • 10 whole cloves
  • 3/4 cup vegetable oil
  • 1 bone-in pork shoulder, (about 7 pounds)
  • Kosher salt, as needed
  • White distilled vinegar, as needed
  • 2 tablespoons vegetable oil, like soy, corn or peanut
  • 1/2 medium Spanish onion, chopped
  • 6 cloves garlic, minced
  • Pinch of crushed red pepper
  • 1 tablespoon tomato paste
  • 1 (28-ounce) can whole, peeled tomatoes (with puree), pureed in a blender
  • 1 cup plus 2 tablespoons red wine vinegar
  • 1 cup firmly packed light brown sugar
  • 1 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • Preheat the oven to 300 degrees F. In large bowl, mix together the pork butt and sauce. Transfer the pork mixture to an 8- by 8- by 2 -inch pan. Cover tightly with foil and bake until very hot, about 1 hour. Divide the mixture on the hamburger buns and serve immediately.

  • Preheat the oven to 275 degrees F.

  • In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrap the garlic paste into a small bowl.

  • Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.

  • Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.

  • Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.

  • Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.

  • Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more.

  • Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper to taste. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.

  • Copyright 2000 Television Food Network, G.P. All rights reserved

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    Recipe courtesy of Food Network Kitchen