Pulled Pork Sandwich
Pulled pork sandwiches can hardly be called sandwiches! The sauce soaks into the buns and if you tried to pick one up with your hands it would completely fall apart.
Well, perhaps if you used a sturdier bun, and wrapped the sandwich in aluminum foil like a burrito, it could be eaten like a sandwich. We just pile the pulled pork on a hamburger bun and eat it with a fork.
Pulled pork is the perfect slow-cooking winter dish, warm and spicy. This is my father’s pulled pork sandwich recipe, and is, in my humble opinion, the best.
- 1 large onion, chopped
- 6 cloves of garlic, peeled
- 1 pickled jalapeño pepper, seeded and chopped
- 2 teaspoons of Chipotle chile powder
- 1 Tbsp tomato paste
- 2 Tbsp Dijon mustard
- 3/4 cup distilled white vinegar
- 1 teaspoon paprika
- 1/3 cup ketchup
- 2 teaspoons Worcestershire sauce
- 1/4 cup light brown sugar
- 1 bay leaf
- 3 lbs of pork butt shoulder roast, trimmed of excess fat
- Hamburger buns
1 Purée sauce ingredients in blender: Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth.
If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
2 Simmer pork with sauce, bay leaf, water 2 hours or until tender: Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
3 Cool pork in sauce, then remove pork and shred: Remove from heat and cool pork in the sauce. When cool enough to touch, remove the pork from the sauce and shred into small pieces. Set aside.
4 Reduce sauce, return pork to sauce: Put the sauce back on the stove and bring it to a low boil. Let the sauce boil down until it has been reduced by two thirds. Add the pork back to the sauce. Salt to taste.
Remove bay leaf before serving. Serve hot over open-face hamburger buns.