Recipe courtesy of Nadia G
Pulled Pork Sandwiches
- Level: Easy
- Yield: 4 sandwiches (with leftover pork and sauce)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 303
- Total Fat
- 17
- Saturated Fat
- 6
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 12
- Protein
- 16
- Cholesterol
- 60
- Sodium
- 328
- Total: 16 hr 10 min
- Prep: 10 min
- Inactive: 8 hr
- Cook: 8 hr
Ingredients
Pork and Marinade:
1/4 cup smoked paprika
1/4 cup brown sugar
2 tablespoons kosher salt
2 tablespoons cracked black pepper
2 teaspoons dry mustard
1 teaspoon cayenne pepper
3 pounds boneless pork shoulder
Vinegar Sauce:
3/4 cup ketchup
3/4 cup apple cider vinegar
1/2 cup maple syrup
1/2 cup minced fresh pineapple
1 teaspoon cayenne
1 teaspoon Dijon mustard
1 teaspoon sea salt
4 brioche buns, lightly toasted
Plantain chips, for serving
Directions
- For the pork and marinade: In a bowl, mix together the paprika, brown sugar, salt, pepper, mustard and cayenne.
- Put the pork in a resealable plastic bag, add half of the dry marinade, seal the bag and rub the marinade into the meat. Refrigerate overnight up to 24 hours.
- Preheat the oven to 270 degrees F.
- Remove the pork from the fridge and rub with the remaining marinade. Wrap in aluminum foil and put on a baking sheet. Bake until tender, 7 to 8 hours. Pull the pork out of the oven and shred it with two forks
- For the vinegar sauce: In a mixing bowl, whisk together the ketchup, vinegar, maple syrup, pineapple, cayenne, mustard and salt.
- To make the sandwiches: Put a portion of pulled pork in a bowl; add a few tablespoons of vinegar sauce and mix. Pile on the toasted brioche buns and serve with a side of plantain chips.