Pulled Pork Sandwiches

This recipe was a fun one to do, but it takes PATIENCE.  So you have to be paying attention to the recipe.  But this is one that I was really excited about and it turned out great.  And with that, away we go.

Ingredients:

For the Pork Sandwiches

1/2 cup spicy brown mustard

1/4 cup honey

Kosher Salt and freshly ground pepper

1 Tbsp paprika

3 cloves garlic, minced
1 7-to-9-pound bone-in pork shoulder; skin removed
10 crusty rolls, split
Coleslaw, for serving

For the Barbecue Sauce
2 Tbsps unsalted butter
2 Tbsps extra-virgin olive oil
4 medium onions, chopped
Kosher salt and freshly ground pepper
8 cloves garlic, minced
1 Tsp paprika
1/2 cup packed light brown sugar
1 cup apricot preserves
1 cup ketchup
2 Tsp hot chili sauce

2 Tsp apple cider vinegar

Now let's cook this bad boy!

1.  Prepare the pork.  Combine the mustard, honey, 1 teaspoon salt, 1 tablespoon pepper, the paprika and garlic in a bowl.  Prick the pork on all sides (including the fat) with a paring knife, about 1/2 inch deep.  Brush all over with the mustard mixture.  Tightly wrap with plastic wrap and refrigerate at least 6 hours.  (Side note:  If you want a really tender pork, let refrigerate for 24 hours)

2.  Unwrap the pork, place in roasting pan and bring to room temperature.  Meanwhile, preheat the oven to 250 degrees.

3.  Transfer the pork to the oven and pour 1 inch hot water into the pan.  Cook 3 hours adding water as needed to maintain 1 inch.

4.  Remove the pan from the oven, add water if needed and cover tigtly with foil.  Return to the oven and cook 6 more hours.  Turn off the oven and let the pork rest inside, about 1 hour.

5.  Meanwhile, make the sauce:  Melt the butter with the oil in a large skillet over medium heat.  Add the onions, season with salt and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.  Add the garlic and paprika and cook 2 to 3 more minutes (reduce the heat if the garlic starts to brown).  Stir in the brown sugar, preserves, ketchup and chili sauce, stirring after each addition.  Bring to a simmer, then stir in the vinegar.  Add salt to taste.

6.  Remove the pork from the oven and take the meat off the bone (unless you bought a boneless pork shoulder).  Coarsely shred the meat using 2 carving forks (regular forks work fine too).  Toss with some of the barbecue sauce and pan juices and season with salt and pepper.  Serve on rolls with coleslaw.

I really enjoyed this recipe as it gave me time to work on other things but still have a great meal for my family.  This will make ALOT of meat, so invite over some friends, get your favorite drinks and have a party.  Until next time Bon Appetite!