BBQ Pulled Pork Sandwiches

Source

Date NIght In by Ashley Rodriguez

Ingredients

Display units in Metric

BBQ PULLED PORK:
3		garlic cloves minced
¹⁄₄	tsp	cayenne pepper
2	Tbs	hot smoked paprika
1	Tbs	kosher salt
1	Tbs	dark brown sugar or muscovado sugar
2	tsp	ground cumin
3	Tbs	yellow mustard
1		(3-pound) bone-in pork shoulder roast or 2 1/2 pounds boneless pork shoulder
1	cup	water or chicken stock
1		batch Tangy Muscovado BBQ Sauce (see below)
TANGY MUSCOVADO BARBECUE SAUCE:
¹⁄₂	cup	apple cider vinegar
2	Tbs	yellow mustard
¹⁄₂	cup	ketchup
¹⁄₄	tsp	cayenne pepper plus more to taste
1	tsp	kosher salt
¹⁄₂	tsp	freshly ground black pepper
¹⁄₂	cup	muscovado sugar or dark brown sugar
3		garlic cloves minced
	few	drops natural hickory liquid smoke (optional)
SANDWICHES:
2	large	rolls or burger buns
1	Tbs	unsalted butter
1 ¹⁄₃	cups	pulled pork
1	cup	slaw

FOR THE PORK:

In a small bowl, combine the garlic, cayenne, paprika, salt, brown sugar, cumin, and yellow mustard. Stir well to combine. Rub over the pork and let sit for at least 1 hour or overnight in the fridge.

FOR THE SAUCE:

In a medium saucepan over medium-low heat, whisk together the apple cider vinegar, mustard, ketchup, cayenne, salt, black pepper, muscovado sugar, garlic, and liquid smoke, if using. Bring to a simmer and cook on medium low for 10 minutes to reduce slightly and bring the flavors together.

Sauce can be made ahead and stored in the refrigerator for up to 1 week.

TO COOK THE PORK:

Preheat the oven to 325 degrees F.

Place the pork shoulder in a large Dutch oven or roasting pan with the water. Wrap the pan tightly in foil. Roast, completely covered, for 4-5 hours, or until the meat easily falls apart when prodded with a fork. Add more water or stock while the pork roasts if it looks dry.

Let the pork rest 10 minutes. Add 2/3 cup barbecue sauce to the roasting pan and scrape up any crusted-on bits on the bottom.

Use two forks to pull apart the pork into bite-size shreds. If there are any tough or fatty pieces, pull those out as you shred the meat.

Taste and add more sauce if needed or reserve the remaining barbecue sauce to serve on the sandwiches.

FOR THE SANDWICHES:

Slice and butter the buns and then toast them in a hot skillet or pan. Add roughly 2/3 cup pulled pork to each bottom bun and top with 1/2 cup slaw. Finish with top buns and serve with a little extra sauce on the side.

FOR THE PORK:
In a small bowl, combine the garlic, cayenne, paprika, salt, brown sugar, cumin, and yellow mustard. Stir well to combine. Rub over the pork and let sit for at least 1 hour or overnight in the fridge.
FOR THE SAUCE:
In a medium saucepan over medium-low heat, whisk together the apple cider vinegar, mustard, ketchup, cayenne, salt, black pepper, muscovado sugar, garlic, and liquid smoke, if using. Bring to a simmer and cook on medium low for 10 minutes to reduce slightly and bring the flavors together.
Sauce can be made ahead and stored in the refrigerator for up to 1 week.
TO COOK THE PORK:
Preheat the oven to 325 degrees F.
Place the pork shoulder in a large Dutch oven or roasting pan with the water. Wrap the pan tightly in foil. Roast, completely covered, for 4-5 hours, or until the meat easily falls apart when prodded with a fork. Add more water or stock while the pork roasts if it looks dry.
Let the pork rest 10 minutes. Add 2/3 cup barbecue sauce to the roasting pan and scrape up any crusted-on bits on the bottom.
Use two forks to pull apart the pork into bite-size shreds. If there are any tough or fatty pieces, pull those out as you shred the meat.
Taste and add more sauce if needed or reserve the remaining barbecue sauce to serve on the sandwiches.
FOR THE SANDWICHES:
Slice and butter the buns and then toast them in a hot skillet or pan. Add roughly 2/3 cup pulled pork to each bottom bun and top with 1/2 cup slaw. Finish with top buns and serve with a little extra sauce on the side.

Comments & Personal Notes

Used zucchini and carrot slaw

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