Pulled-Pork Sandwiches with Pickled Vegetables

Name: Pulled-Pork Sandwiches with Pickled Vegetables
Prep time: 15 min
Total time: 495 min
Ingredients: 0.75 cup ketchup; 1 tablespoon light-brown sugar; 4 garlic cloves, finely chopped; 0.75 teaspoon dried sage; 0.5 teaspoon dried oregano; Coarse salt and ground pepper; 3 -pound boneless pork shoulder, trimmed of excess fat; Tangy Red Cabbage, for serving (optional); 6 crusty white rolls, split in half horizontally

3.4

(344)

15 Reviews

By

Martha Stewart Editors

Updated on March 30, 2021

Prep Time:

15 mins

Total Time:

8 hrs 15 mins

Servings:

6

Simmering and braising pork for a long time at a low temperature yields extra-intense flavor with little effort. The method is super convenient; whether you use a slow cooker or the oven for your pulled pork, you won't have to tend to the pot for these pulled-pork sandwiches with pickled vegetables.

Ingredients

¾ cup ketchup
1 tablespoon light-brown sugar
4 garlic cloves, finely chopped
¾ teaspoon dried sage
½ teaspoon dried oregano
Coarse salt and ground pepper
3 -pound boneless pork shoulder, trimmed of excess fat
Tangy Red Cabbage, for serving (optional)
6 crusty white rolls, split in half horizontally

Directions

In The Slow Cooker

In a 5- to 6-quart slow cooker, stir together 1/2 cup ketchup, sugar, garlic, sage, oregano, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Cut pork in half lengthwise; add to slow cooker, turning to coat. Cover, and cook on low until meat is very tender and falling apart, about 8 hours (or on high for 6 hours). Meanwhile, prepare Tangy Red Cabbage, if desired (see Cook's Notes below).
Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded. Pour any juices from slow cooker over pork, add remaining 1/4 cup ketchup, and stir to combine; season with salt and pepper. Spoon meat onto bottom half of rolls; add red cabbage, if desired, and top of roll.

In the Oven

Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until pork is tender, about 2 1/2 hours. Proceed to step 2 (above).

Cook's Notes

Tangy Red Cabbage: In a medium bowl, toss 1 1/2 cups shredded red cabbage with 2 tablespoons cider vinegar and a little coarse salt. Let stand until soft and bright in color, at least 30 minutes and up to overnight.