Pulled Pork Sandwiches
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
46
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Paprika (smoked)1 cup
Brown Sugar2 tbsps
Kosher Salt2 tbsps
Cracked Black Pepper2 tsps
Dry Mustard1 tsp
Cayenne Pepper1360 g
Pork Shoulder (boneless)3 cup
Ketchup3 cup
Apple Cider Vinegar1 cup
Maple Syrup1 cup
Pineapple (minced fresh)1 tsp
Cayenne1 tsp
Dijon Mustard1 tsp
Sea SaltDirections:
1
For the pork and marinade: In a bowl, mix together the paprika, brown sugar, salt, pepper, mustard and cayenne
2
Put the pork in a resealable plastic bag, add half of the dry marinade, seal the bag and rub the marinade into the meat
3
Refrigerate overnight up to 24 hours
4
Preheat the oven to 270 degrees F
5
Remove the pork from the fridge and rub with the remaining marinade
6
Wrap in aluminum foil and put on a baking sheet
7
Bake until tender, 7 to 8 hours
8
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
9
To make the sandwiches: Put a portion of pulled pork in a bowl; add a few tablespoons of vinegar sauce and mix
10
Pile on the toasted brioche buns and serve with a side of plantain chips