Pulled Pork Sandwiches
Earlier in the summer, SoupAddict had time off from her day job and decided to flip on the ole TV one lazy morning. Martha was on, so SoupAddict plopped herself cross-legged on the floor, like a 6-year-old preparing for Dora, and settled in to watch Martha give the what-for to her hapless guests.
The pork shoulder/pork butt is coated completely in a mirepoix-garlic-cumin mixture, marinated overnight and then roasted slowly. The tasty seasoning seeps into the meat as it cooks and imparts a dreamy, savory flavor to the pork.
SoupAddict veers a tad from the Bromberg’s BBQ recipe this time around. Not that the recipe was bad (because it certainly wasn’t), but simply because she’s just not a fan of corn-syrupy cola in sauces. SoupAddict did not really measure out stuff for the BBQ sauce, but just sort of added these ingredients until things seemed right.
This is about 1-1/2 hours in to a 3-1/2 hour roasting. The general rule is 1 hour of cooking for each pound of roast, but SoupAddict wanted to make sure that this 2-1/2 lb. butt was falling-off-the-bone, fork-tender…
… like this. The pork butt practically collapsed on itself in the pan, so tender it was. (Is SoupAddict the only one who thinks it’s weird to have butt for dinner? [Insert Bart Simpson joke of your choice here.])
Mmmm. Drizzle your favorite BBQ sauce over the shredded pork and pop it back into a really hot oven to get all the juices mixing and bubbling.
Mmmmmmmm. Break out the cole slaw.
Although not a quick dish, actual hands-on time is only about 20 minutes. But it will taste like you slaved over it for hours. It’ll be our little secret.
Pulled Pork Sandwiches
|2||small||yellow onions, coarsely chopped|
|1||large||carrot, peeled and chopped|
|1||large||rib celery, chopped|
|4||cups||barbeque sauce (Brombergs’, or use your own)|
|8||Your favorite rolls, sliced in half|
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 two forks 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 evenly among rolls.