Sunday, January 3, 2010

Pulled Pork Sandwiches

We often receive pork roasts in our CSA baskets and I think this is our favourite way to enjoy them! This is an easy recipe but take note of the amount of cooking and marinating time ~ it's got to be slow roasted and although you can marinate it for as little as one hour, I find that 24 hours really ensures the flavour gets into the meat! I cannot take credit for the sandwich in the photo ~ Greg made this batch of pulled pork using my favourite recipe!

3 garlic cloves, minced
1/2 cup whole-grain mustard
1/3 cup packed brown sugar
1/4 cup Kosher (or coarse) salt
2 tbsp freshly ground black pepper
2 tsp smoked paprika
1 tsp cayenne pepper
1 pork roast (preferably a butt roast), approx 5lbs
2 cups water
1/2 cup port
8 to 10 dashes of hot pepper sauce
  • Using a mortar and pestle or a fork, mash together garlic, mustard, sugar, salt, black pepper, smoked paprika, and cayenne pepper, to form a paste.
  • Spread paste evenly over entire pork roast and refrigerate in a roasting pan (or a Ziploc freezer bag) for at least 1 hr, or overnight.
  • Preheat oven to 300F. Add water to the bottom of the roasting pan, and cover the roast in the pan with foil.
  • Cook, basting hourly, flipping halfway through, until pork is tender and can easily be pulled apart using a fork (approx. 6 hours)
  • Remove from oven and let cool slightly. Using two forks, shred pork and place in a large bowl. Set aside.
  • Pour drippings into a pan and heat to medium high heat. Add the port and hot pepper sauce. Simmer until the consistency of BBQ sauce. Pour over the pork and stir thoroughly.
  • Place the pork on a fresh sandwich bun and enjoy!

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