Barbecued Pork Sandwich
Enjoy a savory barbecue sandwich with this recipe from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."
Photo credit: Quentin Bacon
The Martha Stewart Show, May 2010
Yield Makes 6 to 8 sandwiches
- 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 <u>Barbecue Sauce</u>
- Shredded iceberg lettuce, for serving
- 6 to 8 ciabatta rolls, halved horizontally, soft centers removed, toasted, for serving
- <u>Garlic Dill Pickles</u>, for serving
- <u>Coleslaw</u>, for serving
- 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.
- Preheat oven to 350 degrees.
- 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.
- 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.)
- Increase oven temperature to 400 degrees.
- 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.
- Divide pork and shredded lettuce evenly among rolls. Serve with remaining cup of barbecue sauce, pickles, and coleslaw.
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