Pulled Pork Sandwiches

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In the South, pulled pork barbecue sandwiches are at the top of the food pyramid. Fans of this unique American creation think nothing of driving miles in search of the best pulled pork in their area. As a former Southerner transplanted to New England, I have such memories, but these days I make my own pulled pork.

The secret is to use an inexpensive cut such as a shoulder, which takes well to slow oven cooking. The pork, seasoned with a spicy rub, is roasted, unattended, for several hours until it is so tender it can be "pulled" apart with table forks.

The cooked pork is mounded on buns, then topped with a delicious barbecue sauce that takes only about 40 minutes to assemble. Both the pork and sauce can be prepared several days ahead. Since this recipes serves 12, these sandwiches are ideal to offer a crowd. Cole slaw, baked beans and corn on the cob are perfect sides.

Pulled Pork Sandwiches with Homemade Barbecue Sauce

Serves 12.

4-1/2 pound boneless pork shoulder (also called a Boston butt), tied

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon light brown sugar

1/2 teaspoon onion powder

Pinch cayenne pepper

12 hamburger buns

Homemade Barbecue Sauce (Recipe follows )

Pat pork dry with paper towels and place on a work surface. Combine chili powder, cumin, brown sugar, onion powder and cayenne, and rub mixture over all surfaces of the roast. Wrap roast in plastic wrap and refrigerate at least 3 hours or up to 8.

Arrange a rack at center position and preheat oven to 300 F. Remove plastic wrap and place pork on a rack in a roasting pan.

Roast until you can pierce all surfaces of the pork very easily with a sharp knife and a thermometer registers 190 F when inserted into the thickest part of the meat, 4 to 4-1/2 hours or more. Remove roast from oven and let stand for 20 minutes.

Using two table forks, "pull" the pork into shreds. (The pork can be prepared 2 days ahead; cool, cover and refrigerate. Spread pork on a rimmed baking sheet, sprinkle lightly with water, cover with foil, and reheat in a 350 F oven, about 20 minutes.)

Serve the pork mounded generously on buns and drizzled generously with sauce. Pass extra sauce separately.

Homemade Barbecue Sauce

Makes about 3 cups.

4 teaspoons canola oil

1 cup chopped onion

1 cup ketchup

2/3 cup packed light brown sugar

2/3 cup cider vinegar

1/4 cup unsulphured molasses

2 tablespoons Worcestershire sauce

2 tablespoons instant coffee powder

2 teaspoons prepared mustard (ballpark yellow mustard)

2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

Heat oil in a large, heavy saucepan over medium heat. When hot, add onions and sauté until translucent, 4 to 5 minutes. Whisk in 1 1/2 cups water and all remaining ingredients. Bring mixture to a boil, stirring constantly. Lower heat and simmer until mixture has reduced to about 3 cups, about 30 minutes. (Sauce can be prepared 5 days ahead; cool, cover, and refrigerate. Reheat when needed.)

 

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Pulled Pork Sandwiches with Homemade Barbecue Sauce

(c) 2010 Betty Rosbottom Recipes