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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

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Ingredients

  • 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

Directions

  1. Step 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. Step 2

    Preheat oven to 350 degrees.

  3. Step 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. Step 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. Step 5

    Increase oven temperature to 400 degrees.

  6. Step 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. Step 7

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

Source
The Martha Stewart Show, May 2010

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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.

    YUM!

  • floristlenae 23 May, 2010

    DO YOU HAVE THE COLE SLAW RECIPE YOU SHOWED ON THE SHOW?
    LENAE

  • 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