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Pulled-Pork Sandwiches

  • yield: Serves 6
Photography: ANN STRATTON

Ingredients

  • 3 tablespoons sweet paprika
  • 2 tablespoons minced garlic
  • 1 tablespoon packed dark-brown sugar
  • 1 tablespoon ground mustard
  • 3 tablespoons coarse sea salt
  • 1 pork roast (shoulder or rump; about 5 pounds)
  • Barbecue Sauce
  • 6 brioche rolls or hamburger buns, split

Directions

  1. Step 1

    Stir together paprika, garlic, sugar, ground mustard, and salt in a small bowl. Rub spice mixture all over pork. Cover pork with plastic wrap. Refrigerate at least 3 hours (up to overnight).

  2. Step 2

    Preheat oven to 300 degrees. Transfer pork to a roasting pan. Roast until an instant-read thermometer inserted into thickest part of the meat registers 170 degrees and pork pulls away easily with a fork, about 6 hours. Transfer pork to a cutting board; let rest 10 minutes.

  3. Step 3

    Set roasting pan over two burners of the stove. Add 1/2 cup water; bring to a boil. Cook, stirring with a wooden spoon to loosen browned bits, until reduced by half, about 3 minutes; reserve for barbecue sauce.

  4. Step 4

    Using two forks, shred warm pork into a large bowl. Add half the barbecue sauce, and stir to coat. Spoon pork onto bottom halves of rolls; top with more sauce, and sandwich with tops of rolls.

Source
Martha Stewart Living, January 2007

Reviews (7)

  • 5 Mar, 2010

    This recipe is very good but we all found it much too salty. My recommendation is to cut back on the amount of salt. Next time I will try 1 teaspoon in place of the 3 tablespoons.

  • 27 Jan, 2009

    I'm trying this recipe out tonight. Hope my man likes it.

  • 20 Oct, 2008

    You might want to skip the barbecue sauce on this. I made this last year and everyone raved but most liked it better withought the sauce.

    Stephanie Lish

  • 16 Apr, 2008

    I wonder how many minutes a pound that you cook this for,anyone know???
    I'm gonna do it for about 20 mins. per pound and see what happens...We'll eat some time tonight!!
    Karen

  • 10 Apr, 2008

    Here's the rest of the directions: Combine all except juices in med. saucepan over med. heat. Simmer, stirring occasionally, until sugar dissolves

  • 10 Apr, 2008

    From the magazine article: 56 oz. tomato puree, 1 c spicy brown mustard, 1/3 c plus 1 tbsp packed dark brown sugar, 1/4 c cider vinegar, 2 garlic cloves, crushed, coarse salt, 1/2 tsp cayenne pepper, pan juices from pork, freshly ground black pepper. Combine all except juices in med. saucepan over med. heat. Simmer, stirring occasionally, until sugar dissolves

  • 17 Feb, 2008

    Anyone have the barbeque sauce recipe mentioned?