Pulled-Pork Sandwiches (Sunny Anderson) |
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Prep Time: 90 Minutes Cook Time: 550 Minutes |
Ready In: 640 Minutes Servings: 10 |
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Ingredients:
1/2 cup spicy brown mustard |
1/4 cup honey |
kosher salt and freshly ground pepper |
1 tablespoon hungarian paprika |
3 cloves garlic, minced |
1 7 -to-9-pound bone-in pork shoulder, skin removed |
10 crusty rolls, split |
coleslaw, for serving |
2 tablespoons unsalted butter |
2 tablespoons extra-virgin olive oil |
4 medium onions, chopped |
kosher salt and freshly ground pepper |
8 cloves garlic, minced |
1 teaspoon hungarian paprika |
1/2 cup packed light brown sugar |
1 cup apricot preserves |
1 cup ketchup |
2 teaspoons hot chili sauce (such as sriracha) |
2 teaspoons apple cider vinegar |
Directions:
1. Prepare the pork: Combine the mustard, honey, 1 teaspoon salt, 1 tablespoon pepper, the paprika and garlic in a bowl. Prick the pork on all sides (including the fat) with a paring knife, about 1/2 inch deep. Brush all over with the mustard mixture. Tightly wrap with plastic wrap and refrigerate at least 6 hours.
2. Unwrap the pork, place in a roasting pan and bring to room temperature. Meanwhile, preheat the oven to 250 degrees F.
3. Transfer the pork to the oven and pour 1 inch hot water into the pan. Cook 3 hours, adding water as needed to maintain 1 inch.
4. Remove the pan from the oven, add water if needed and cover tightly with foil. Return to the oven and cook 6 more hours. Turn off the oven and let the pork rest inside, about 1 hour.
5. Meanwhile, make the sauce: Melt the butter with the oil in a large skillet over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and paprika and cook 2 to 3 more minutes (reduce the heat if the garlic starts to brown). Stir in the brown sugar, preserves, ketchup and chili sauce, stirring after each addition. Bring to a simmer, then stir in the vinegar. Add salt to taste.
6. Remove the pork from the oven and take the meat off the bone. Coarsely shred the meat using 2 carving forks. Toss with some of the barbecue sauce and pan juices and season with salt and pepper. Serve on rolls with coleslaw.
7. Photograph by Steve Giralt
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