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In this sandwich, slow-cooked pork is dressed in sauce (use any of the four varieties). Pickled vegetables make a piquant addition.

Martha Stewart Living, June 2009

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Yield:
Makes 8 sandwiches
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Ingredients

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Directions

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  • Using a fork, mash together garlic, mustard, sugar, salt, black pepper, smoked paprika, and cayenne pepper in a small bowl to form a paste.

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  • 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.

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