Enjoy a savory barbecue sandwich with this recipe from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."Photo credit: Quentin Bacon

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (4)

9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
05/24/2010
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!
Rating: Unrated
05/23/2010
DO YOU HAVE THE COLE SLAW RECIPE YOU SHOWED ON THE SHOW? LENAE
Rating: Unrated
05/21/2010
click on "Barbeque Sauce"in the list of ingredients and it will open.
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Rating: Unrated
05/20/2010
would like receipt for BBQ sauce also