Pulled-Pork Sandwiches
- Level: Intermediate
- Yield: 10 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 338
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 13
- Protein
- 17
- Cholesterol
- 62
- Sodium
- 420
- Total: 10 hr 40 min
- Prep: 1 hr 30 min
- Cook: 9 hr 10 min
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
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.