Beginner Pulled Pork Sandwich
From Kraft Foods
1 boneless pork shoulder (3 lb.)
1 bottle (18 oz.) barbecue sauce
Juice from 1 medium orange
1/2 cup mayonnaise
12 sandwich rolls, split, toasted
- Place meat in slow cooker; top with barbecue sauce and orange juice. Cover with lid.
- Cook on low for 8 to 10 hours (or on high for 4 to 6 hours).
- Remove meat from slow cooker; cut into small pieces or shred with fork.
- Return meat to slow cooker; stir until meat is evenly coated with the barbecue sauce mixture.
- Spread mayo onto cut sides of rolls. Fill rolls evenly with meat mixture.
Expert Pulled Pork Sandwich
From Bobby Flay
4 to 6 cups chicken stock or water
1 (3 lb.) boneless pork butt
Salt and freshly ground black pepper
BBQ Sauce, recipe follows
8 to 12 soft buns with sesame seeds
Pickled jalapenos, recipe follows
- Preheat the grill to medium heat (the grill should maintain a constant temperature of 350°F). Place a drip pan filled halfway with the chicken stock on the briquettes.
- Season the pork butt with salt and pepper and place on the grates of the grill over the drip pan. Close the cover of the grill and let the pork cook for 1 hour.
- Turn the pork over and continue grilling for 2 to 3 hours, or until it reaches an internal temperature of 160°F. More chicken stock may be needed to refill the drip pan during grilling.
- Remove the pork from the grill and let rest for 15 minutes. When it is cool enough to handle, shred the pork into strands with your fingers. Add the shredded pork to the BBQ Sauce and serve on sandwich buns with the pickled jalapenos.
Makes 8-12 sandwiches.
1 tbsp. canola oil
1 small Spanish onion, finely diced
1 jalapeno, finely diced
2 tomatoes, coarsely chopped
1 (15-oz.) can diced tomatoes
2 cups cider vinegar
1/4 cup honey
1/2 cup light brown sugar
1 tbsp. Worcestershire sauce
- Heat oil in a medium saucepan on the grates of the grill.
- Add the onion and jalapeno and cook until soft.
- Add the fresh tomatoes, canned tomatoes and juices, vinegar, honey, brown sugar and Worcestershire sauce, and cook until the sugar has completely melted and the sauce is slightly reduced and thickened.
- Season with salt, to taste. Add the shredded pork and stir to coat.
3 cups rice wine vinegar
3 tbsp. sugar
1 tsp. white peppercorns
1 tsp. coriander seeds
1 tsp. mustard seeds
1/2 tsp. cumin seeds
2 tbsp. kosher salt
3 jalapenos, sliced in half lengthwise
7 sprigs fresh cilantro
Special equipment: 1 (8-oz.) jar
- Combine the vinegar, sugar, peppercorns, seeds, and salt in a medium saucepan and bring to a boil. Let boil for 2 minutes, and then remove from the heat and let sit until cooled to room temperature.
- Place the jalapenos, stem side up, into the jar and pour enough cooled vinegar mixture over them to cover. Pack the cilantro sprigs into the jar. Cover and refrigerate for at least 24 hours and up to 4 days.
Spiced Pulled Pork Sandwiches
From Sunset magazine
1 1/2 pounds boned pork shoulder or butt, fat trimmed
4 ounces green onions, rinsed, ends trimmed, and coarsely chopped
2 cloves garlic, peeled
2 fresh Fresno or other hot green chilies (about 1 oz. total), rinsed, stemmed, and seeded
2 tablespoons tomato paste
2 tablespoons brown sugar
2 teaspoons ground allspice
1 teaspoon ground dried thyme
About 1 teaspoon salt
About 1/2 teaspoon pepper
1/4 cup cider vinegar
8 to 10 soft dinner rolls (about 1 oz. each), sliced in half horizontally
- Rinse pork and pat dry.
- In a blender or food processor, whirl green onions, garlic, chilies, tomato paste, brown sugar, allspice, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper until finely chopped. Add vinegar and whirl until smooth. Scrape mixture into a heavy 5- to 6-quart pan.
- Add pork and turn to coat completely. Cover and chill at least 2 hours or up to 1 day.
- Add 1 cup water to pan, cover, and bring to a simmer over medium-high heat; reduce heat to very low and simmer pork, turning once, until meat is very tender when pierced and shreds easily with a fork, 2 to 2 1/2 hours.
- Remove from heat and let cool about 15 minutes.
- Transfer meat to a bowl. Skim and discard fat from surface of cooking liquid.
- Measure liquid; if there's more than 1 1/2 cups, boil over high heat until reduced to 1 1/2 cups.
- With a fork or your fingers, pull meat into thin shreds; remove and discard fat. Mix meat with cooking liquid. Add more salt and pepper to taste.
- Spoon about 1/4 cup pulled pork onto each roll bottom; set tops in place.
Makes 8 to 10 sandwiches.
Nutritional Information: CALORIES 262(30% from fat); FAT 8.7g (sat 2.7g); PROTEIN 17g; CHOLESTEROL 46mg; SODIUM 550mg; FIBER 1.3g; CARBOHYDRATE 28g