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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pulled Pork Sandwiches Recipe

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This recipe for Pulled Pork Sandwiches is from The Carleton University Quidditch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 boneless pork shoulder, trimmed of excess fat (3 to 4 lbs.)
3 tbsp. brown sugar
2 tsp. paprika
1 tsp. mustard powder
1/2 tsp. ground cumin
2 tsp. vegetable oil
1/2 c. apple cider vinegar
3 tbsp. tomato paste
2 tsp. salt
1/2 tsp. pepper

6 dinner rolls
Barbecue sauce
Directions:
Directions:
Preheat oven to 350ºF.

Combine 1 tbsp. brown sugar, the paprika, mustard powder, cumin, salt and pepper in a small bowl. Rub the spice mixture all over the pork.

Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a roasting pan.

Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the roasting pan and whisk to combine. Add the pork, cover with aluminum foil and place in oven for about 2 to 3 hours until the meat is fully cooked.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Using two forks, shred the pork apart and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce.
Personal Notes:
Personal Notes:
Gram Gram tip:
If you have a crockpot, you can slowcook the pork on low for about 8 hours instead of using the oven. You can also put a bit of coleslaw on the sandwiches to give it a different style.

 

 

 

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