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.

Carolina Pulled-Pork Sandwich

by 13  people

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  • 1/4  cup 
    (1/2 stick) butter
  • 1 1/2  cups 
    chopped onion (1 large)
  • 3   
    cloves garlic, chopped
  • 1   tablespoon 
    powdered mustard
  • 1   tablespoon 
  • 1   teaspoon 
    ground cumin
  • 1   teaspoon 
    cayenne pepper
  • 2   cups 
  • 1/4  cup 
    packed dark-brown sugar
  • 1/4  cup 
    apple-cider vinegar
  • 2   cups 
  • 1   teaspoon 
  • 1/2  teaspoon 
    ground black pepper
  • 1   tablespoon 
    vegetable oil
  • 1   
    whole 5-pound Boston pork butt
  • 12   
    soft hamburger-type rolls
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.
Heat oven to 350 degrees F.
Heat oil in large ovenproof Dutch oven; add pork; brown, 10 minutes.
Bake, uncovered, in 350 degree 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.
Let cool slightly. Trim off excess fat. Pull meat apart using two forks.
Mix pulled meat with rest of barbecue sauce in a large bowl. Serve on buns with Hearty Coleslaw on the side.
Make Ahead Tip
  • Can be made 2 days ahead; refrigerate, covered. Before using, simmer 3 minutes.
Nutrition information
Per Serving: cal. (kcal) 543, Fat, total (g) 23, chol. (mg) 149, sat. fat (g) 8, carb. (g) 40, fiber (g) 2, pro. (g) 44, sodium (mg) 1040, Percent Daily Values are based on a 2,000 calorie diet
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