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Barbecued Pork Sandwich

Enjoy a savory barbecue sandwich with this recipe from Bruce and Eric Bromberg's "Blue Ribbon Cookbook." Photo credit: Quentin Bacon

  • Yield: Makes 6 to 8 sandwiches
Barbecued Pork Sandwich

Source: The Martha Stewart Show, May 2010


  • 16 cloves garlic, peeled
  • 2 small yellow onions, coarsely chopped
  • 1 large carrot, peeled and chopped
  • 1 large rib celery, chopped
  • 3 tablespoons ground cumin
  • 1/4 cup coarse salt
  • 1 (5-pound) pork butt
  • 4 cups Barbecue Sauce
  • Shredded iceberg lettuce, for serving
  • 6 to 8 ciabatta rolls, halved horizontally, soft centers removed, toasted, for serving
  • Garlic Dill Pickles, for serving
  • Coleslaw, for serving


  1. Place garlic, onions, carrot, celery, cumin, and salt in the bowl of a food processor; process until smooth. With the motor running, slowly add 1/2 cup water; process until well combined. Place pork in a large, deep roasting pan. Rub pork generously with vegetable puree; cover and refrigerate for at least 2 hours and up to overnight.

  2. Preheat oven to 350 degrees.

  3. Add enough water to the roasting pan so that it comes halfway up the sides of the pork. Cover pan tightly with parchment paper-lined aluminum foil and transfer to oven. Bake until pork is very tender and falling apart, about 5 hours, checking pan occasionally to make sure water has not evaporated and adding more water as necessary.

  4. Remove pork from oven. Let stand until cool enough to handle. (At this point, pork may be kept refrigerated and covered for up to 5 days.)

  5. Increase oven temperature to 400 degrees.

  6. Shred pork with a fork or pull apart using your fingers; discard any excess fat. In a large baking dish, combine shredded pork with 3 cups barbecue sauce. Transfer to oven and cook until mixture is heated through and bubbly, 5 to 10 minutes.

  7. Divide pork and shredded lettuce evenly among rolls. Serve with remaining cup of barbecue sauce, pickles, and coleslaw.

Reviews (4)

  • CRAVECRAFTS 24 May, 2010

    Tripled the recipe and served this to a crowd on Sunday. It was outstanding! Had just enough for a sandwich the next day and i think it was even better.


  • floristlenae 23 May, 2010


  • femstellad 21 May, 2010

    click on "Barbeque Sauce"in the list of ingredients and it will open.

  • bunnyinpurple 20 May, 2010

    would like receipt for BBQ sauce also

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