Saturday, December 29, 2012

Southern Pulled-Pork Sandwhiches

1/4 cup packed brown sugar
1/2 to 1 tsp cayenne pepper
coarse salt and pepper
3 lbs. boneless pork shoulder (Boston butt), cut into 4 equal pieces
1 1/2 cups cider vinegar
4 garlic cloves, minced
8 soft sandwich rolls, split
store-bought bbq sauce, for serving (optional)

1. Preheat oven to 350 with racks in lower and upper positions.  In a small bowl, combine sugar, cayenne, 1 tbsp salt, and 1 tsp pepper.

2. Place pork in a 5-qt Dutch oven or large heavy bottomed pot; rub with spice mixture.

3. In a medium bowl, combine vinegar, garlic, and 1/2 cup water; pour over pork.  Cover pot, and place in oven on lower rack.  Bake until pork is very tender and separates easily when pulled with a fork, 2-2.5 hours.

4. Transfer pork to a work surface, reserving pan juices.  With two forks, shred meat.  Transfer to a large bowl, and toss with pan juices to moisten (you may not need all the juices).  Pile pork on rolls, and top with bbq sauce, if desired.

Food mag.

No comments:

Post a Comment