Runaway October

Delving into the crazy world of crafts, cooking and kids…

Carolina Pulled Pork Sandwiches January 26, 2008

Filed under: Cooking — Katie @ 8:30 pm

Okay, so there’s not much to say about this recipe. There’s not much you can say because well, your mouth fills up with drool too quickly.

My mom got an awesome deal on a huge pork shoulder so we decided to cook it up on her birthday weekend. We used an 8 pound roast and doubled this recipe. Sadly there was little to no leftovers. Again, no pictures. I’m getting really frustrated with the loaner camera I have borrowed hence the lack of pictures. Sorry Guys. I should start a donation fund for a new camera, huh?

Pulled Pork Sandwiches, from Simply Recipes

Ingredients

  • 1 large onion, chopped
  • 6 garlic cloves, peeled
  • 1 pickled jalapeño pepper, seeded and chopped
  • 2 teaspoons of Chipotle chile powder
  • 1 Tbsp tomato paste
  • 2 Tbsp Dijon mustard
  • 3/4 cup distilled white vinegar
  • 1 teaspoon paprika
  • 1/3 cup ketchup
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup light brown sugar
  • 1 bay leaf
  • Salt
  • 3 lbs of pork butt shoulder roast, trimmed of excess fat
  • Hamburger buns

Directions

  1. Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
  2. Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
  3. Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.
  4. Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving. Serve hot over open-face hamburger buns.

Serves 6 to 8.

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