Pulled pork sandwich made with pork butt shoulder roast, slow cooked in a spicy sauce until the pork meat pulls apart easily with a fork. Served on a bun.
- 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.