Recipes Ingredients Meat & Poultry Pork Recipes Pulled-Pork Sandwiches Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 30, 2021 Print Rate It Share Share Tweet Pin Email Yield: 8 sandwiches In this sandwich, slow-cooked pork is dressed in sauce (use any of the four varieties). Pickled vegetables make a piquant addition. Ingredients 3 garlic cloves, minced (1 ½ tablespoons) ½ cup whole-grain mustard ⅓ cup packed dark-brown sugar ¼ cup coarse salt 2 tablespoons freshly ground black pepper 2 teaspoons smoked paprika (penzeys.com) 1 teaspoon cayenne pepper 1 pork butt (5 pounds), skinned and boned 2 cups water Basic Barbecue Sauce, any variation, to taste 8 sandwich buns Pickled Cucumber, Red Onion, and Radishes Directions Using a fork, mash together garlic, mustard, sugar, salt, black pepper, smoked paprika, and cayenne pepper in a small bowl to form a paste. Spread paste evenly over top of pork. Refrigerate in a roasting pan for at least 1 hour or up to overnight. Preheat oven to 300 degrees. Add water to bottom of pan, and cover with foil. Cook, basting hourly, flipping halfway through, until pork is tender and pulls apart easily, about 6 hours. Let cool slightly. Using 2 forks, shred pork, and toss with barbecue sauce. Sandwich pork mixture between buns, topping the meat with pickled vegetables. Rate it Print