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Pulled-Pork Sandwiches on Brioche Bun

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Recipe photo courtesy of ANN STRATTON

Dry, moderate heat cooks a pork roast to tender perfect; barbecue sauce adds moisture and sweetness to the meat.

Source: Martha Stewart Living, January 2007
Servings

Ingredients

Directions

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14
  • NEYM
    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.
    Reply
  • Vixx
    27 JAN, 2009
    I'm trying this recipe out tonight. Hope my man likes it.
    Reply
  • StephanieLish
    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
    Reply
  • kupcakey
    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
    Reply
  • scrapcatb
    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
    Reply
  • scrapcatb
    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
    Reply
  • cyberlill
    17 FEB, 2008
    Anyone have the barbeque sauce recipe mentioned?
    Reply

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