Tuesday, March 11, 2008

Pulled Pork Sandwiches

After two nights of eating out
I was really looking forward
to a home cooked meal on Sunday.
On Friday, we took off for Gwinnett Arena
to watch a little high school basketball.
Really I should say we crawled to the Arena
ecause we were in bumper to bumper
traffic for about two hours
Wheeler High School was playing
Norcross High in the
Final State Championship Game.
It was a close game but Norcross won!
Anyway, dinner that night was a slice
of pizza for me and gyro wrap for my husband.
Saturday Night we went out with four other
couples to the NEW Cobb Energy Performing
Arts Center to see Jesus Christ Superstar.
We all decided that the play was very good
but not something we need to see again.
Dinner was Thai food.
So when Sunday rolled around I was
ready for some home cooking!
I borrowed this delicious recipe from
the Food Network - Tyler Florence.

Oven Roasted Pulled Pork Sandwiches:
Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 (5 to 7 pound) pork roast,
preferably shoulder or Boston butt
Mix the paprika, garlic power, brown sugar,
dry mustard, and salt together in a small bowl.
Rub the spice blend all over the pork
and marinate for as long as you have time for,
as little as 1 hour or up to overnight,
covered, in the refrigerator.
Preheat the oven to 300 degrees F.
Put the pork in a roasting pan
and bake for about 6 hours.
Basically, roast the pork until it's falling
apart and an instant-read thermometer
inserted into the thickest part registers 170 degrees F.






Cider Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper

To make the barbecue sauce:
combine the vinegar, mustard, ketchup,
brown sugar, garlic, salt, cayenne, and black pepper
in a saucepan over medium heat. Simmer gently,
stirring, for 10 minutes until the sugar dissolves.
Remove the pork roast from the oven
and transfer to a large platter.
Allow the meat to rest for about 10 minutes.
While still warm, take 2 forks and "pull"
the meat to form shreds. Using 2 forks,
shred the pork by steadying the meat with
1 fork and pulling it away with the other.
Put the shredded pork in a bowl.
Pour 1/2 of the sauce on the shredded pork and mix well to coat.




To serve, spoon the pulled pork mixture
onto the bottom 1/2 of the hamburger bun,
and top with the spicy slaw.
Serve with pickle spears and the remaining sauce on the side.




As you can see I did not make the slaw and

I was so hungry that I took this last

picture so fast I forgot to focus.

BUT the sandwich was Fantastic!!

1 comment:

downhomedieting said...

Wow! That looks fantastic.