Carolina Pulled-Pork Sandwich
Recipe from
Family Circle
The best pulled pork recipes call for low and slow cooking like this one. The low heat ensures moist meat while the lengthy cooking time allows the flavors to mellow.
Servings:
12 sandwiches
Ingredients
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1/4 cup(1/2 stick) buttersee savings
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1-1/2 cupschopped onion (1 large)see savings
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3 clovesgarlic, choppedsee savings
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1 tablespoonpowdered mustardsee savings
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1 tablespoonpaprikasee savings
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1 teaspoonground cuminsee savings
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1 teaspooncayenne peppersee savings
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2 cupsketchupsee savings
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1/4 cuppacked dark-brown sugarsee savings
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1/4 cupapple-cider vinegarsee savings
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2 cupswatersee savings
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1 teaspoonsaltsee savings
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1/2 teaspoonground black peppersee savings
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1 tablespoonvegetable oilsee savings
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1whole 5-pound Boston pork buttsee savings
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12soft hamburger-type rollssee savings
Directions
1.
Melt butter in saucepan. Add onion and garlic; cook until softened, 5 minutes. Add mustard, paprika, cumin and cayenne; cook 1 minute. Add ketchup, sugar, vinegar and water; simmer, covered, 30 minutes. Uncover; simmer 30 minutes. Add salt and pepper. (Can be made 2 days ahead; refrigerate, covered. Before using, simmer 3 minutes.)
2.
Heat oven to 350 degrees F.
3.
Heat oil in large ovenproof Dutch oven; add pork; brown, 10 minutes.
4.
4. Bake, uncovered, in 350 degrees F oven 30 minutes. Pour 1 cup of barbecue sauce over pork. Cover pot. Lower to 250 degrees F. Bake 3 to 3-1/2 hours, basting meat occasionally, until instant-read thermometer inserted in middle of roast registers 170 degrees F to 180 degrees F.
5.
Let cool slightly. Trim off excess fat. Pull meat apart using two forks.
6.
Mix pulled meat with rest of barbecue sauce in a large bowl. Serve on buns with Hearty Coleslaw on the side.
Nutrition information
Per serving: Calories 543, Total Fat 23 g, Saturated Fat 8 g, Cholesterol 149 mg, Sodium 1040 mg, Carbohydrate 40 g, Fiber 2 g, Protein 44 g.
Percent Daily Values are based on a 2,000 calorie diet
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