Curtis Stone's Pulled Pork Sandwich Recipe

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Ingredients:

Serving

4 lbs boneless pork shoulder
kosher salt
black pepper, freshly ground
2 tbsp carrots, peeled and cut into 1-inch chunks
3 celery ribs, cut into 1-inch chunks
1 head garlic , split in half horizontally
1 cup wine, dry red
2 1/2 cups chicken stock
fresh thyme sprig, small handful of fresh
1 orange, quartered
1 bay leaf
1/2 tsp peppercorn
barbecue sauce
6 pineapple, thin slices peeled, halved and cored
6 rolls , crusty halved horizontally
homemade coleslaw

Directions:

Preheat the oven to 275°F Sprinkle the pork shoulder all over with kosher salt and freshly ground black pepper. Heat a heavy large wide pot over high heat until it is very hot. Add the oil and then add the pork. Cook until the pork is golden brown on the bottom about 5 minutes. Turn the pork and continue cooking until it is golden brown all over about 10 minutes. Transfer the pork to a baking sheet and pour off all but 2 tablespoons of the oil from the pot.
Add the onions carrots celery and garlic to the pot and cook until the onions are golden brown all over about 5 minutes. Return the pork to the pot. Add the wine and simmer until it is reduced by half stirring to scrape up the browned bits on the bottom of the pot about 3 minutes. Add the stock thyme orange bay leaf and peppercorns. Bring the liquids to a simmer then cover the pot and place it in the oven.
Cook in the oven until the pork is fork-tender about 2 1/2 hours. Remove the pot from the oven. Let stand uncovered at room temperature for 30 minutes to cool slightly.
Transfer the pork to a baking dish and pull the meat apart with a fork and knife. Toss the shredded pork with some of the warm barbecue sauce. Cover with foil to keep warm.
Meanwhile preheat a grill pan over medium-high heat. Grill the pineapple slices until they are heated through and soften slightly about 2 minutes per side. Meanwhile grill the bread slices cut side down until lightly toasted.
Spoon the coleslaw over the bread bottoms. Top each with the shredded pork then 2 half slices of pineapple. Spoon more barbecue sauce over and cover with the bread tops. Serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	593.45 Kcal (2485 kJ)
Calories from fat	106.35 Kcal
		% Daily Value*
Total Fat	11.82g	18%
Cholesterol	184.58mg	62%
Sodium	557.72mg	23%
Potassium	1507.15mg	32%
Total Carbs	32.38g	11%
Sugars	8.78g	35%
Dietary Fiber	2.57g	10%
Protein	76.82g	154%
Vitamin C	15.2mg	25%
Iron	4.2mg	23%
Calcium	89.6mg	9%

Amount Per 100 g
Calories	105.43 Kcal (441 kJ)
Calories from fat	18.89 Kcal
		% Daily Value*
Total Fat	2.1g	18%
Cholesterol	32.79mg	62%
Sodium	99.08mg	23%
Potassium	267.75mg	32%
Total Carbs	5.75g	11%
Sugars	1.56g	35%
Dietary Fiber	0.46g	10%
Protein	13.65g	154%
Vitamin C	2.7mg	25%
Iron	0.7mg	23%
Calcium	15.9mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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