Pulled-Pork Sandwiches
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
62
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Spicy Brown Mustard1 cup
Honey1 tsp
Hungarian Paprika8 cloves
Garlic (minced)2 tbsps
Unsalted Butter2 tbsps
Extra-Virgin Olive Oil4 medium
Onion (chopped)1 cup
Apricot Preserve1 cup
Ketchup2 tsps
Apple Cider VinegarDirections:
1
Prepare the pork: Combine the mustard, honey, 1 teaspoon salt, 1 tablespoon pepper, the paprika and garlic in a bowl
2
Prick the pork on all sides (including the fat) with a paring knife, about 1/2 inch deep
3
Brush all over with the mustard mixture
4
Tightly wrap with plastic wrap and refrigerate at least 6 hours
5
Unwrap the pork, place in a roasting pan and bring to room temperature
6
Meanwhile, preheat the oven to 250 degrees F
7
Transfer the pork to the oven and pour 1 inch hot water into the pan
8
Cook 3 hours, adding water as needed to maintain 1 inch
9
Remove the pan from the oven, add water if needed and cover tightly with foil
10
Return to the oven and cook 6 more hours
11
Turn off the oven and let the pork rest inside, about 1 hour
12
Meanwhile, make the sauce: Melt the butter with the oil in a large skillet over medium heat
13
Add the onions, season with salt and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes
14
Add the garlic and paprika and cook 2 to 3 more minutes (reduce the heat if the garlic starts to brown)
15
Stir in the brown sugar, preserves, ketchup and chili sauce, stirring after each addition
16
Bring to a simmer, then stir in the vinegar
17
Add salt to taste
18
Remove the pork from the oven and take the meat off the bone
19
Coarsely shred the meat using 2 carving forks
20
Toss with some of the barbecue sauce and pan juices and season with salt and pepper
21
Serve on rolls with coleslaw
22
Photograph by Steve Giralt