Pulled-Pork Sandwiches

Total Time:
10 hr 40 min
Prep:
1 hr 30 min
Cook:
9 hr 10 min

Yield:
10 sandwiches
Level:
Intermediate

CATEGORIES
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.

Photograph by Steve Giralt

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