Pulled-Pork Sandwiches
- Comments()
Martha Stewart Living, January 2007
- Yield Serves 6
Add to Shopping List
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
- 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).
- 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.
- 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.
- 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.
Recipe Reviews
More from Food
New From Our Blogs
-
cocktail o'clock: pimm's cup
Everyday Food Blog, May 18, 2012 -
today's recipe: Tuna, Chickpea, and Beet Salad
Everyday Food Blog, May 18, 2012 -
our gluten-free pasta primer
Everyday Food Blog, May 18, 2012 -
eating ice cream in ireland
Everyday Food Blog, May 17, 2012 -
todays recipe: Quick Roasted Chicken with Potatoes, Onions, and Watercress
Everyday Food Blog, May 17, 2012
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.
I'm trying this recipe out tonight. Hope my man likes it.
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
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
Here's the rest of the directions: Combine all except juices in med. saucepan over med. heat. Simmer, stirring occasionally, until sugar dissolves
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
Anyone have the barbeque sauce recipe mentioned?