PULLED PORK BUN RECIPE RECIPES

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PULLED PORK SANDWICHES RECIPE - NYT COOKING



Pulled Pork Sandwiches Recipe - NYT Cooking image

This recipe takes a good deal of time, but it yields a lot of sandwiches, more than enough for a sloppy, spicy dinner party feast. You’ll roast a dry-rubbed pork shoulder in the oven until it’s pull-apart tender, 3 or 4 hours that you can spend doing other things while your kitchen fills with the aroma of the cooking meat. Then you’ll assemble a quick slaw and simmer a tangy barbecue sauce for about 10 minutes before putting it all out on the table with soft rolls. Serve the combination warm, at any time of the year, for a weekend project well worth an afternoon’s work.

Provided by Melissa Clark

Total Time 6 hours

Yield 8 to 10 servings

Number Of Ingredients 28

1 1/2 teaspoons whole coriander seed
1 1/2 teaspoons whole cumin seed
1 1/2 teaspoons black peppercorns
2 1/4 teaspoons coarse kosher salt
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons chile powder
3 tablespoons dark brown sugar
3 1/2 pounds boneless pork shoulder
Hamburger or brioche buns, for serving
1 1/2 cups ketchup
1/4 cup packed dark brown sugar
2 tablespoons molasses
2 garlic cloves, minced or grated
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons sweet or hot paprika
1 teaspoon black pepper
1 teaspoon dry mustard powder
Pinch of cayenne
Dash of hot sauce, more to taste
1 small head green cabbage, outer leaves removed, shredded (about 1 1/2 pounds)
1/2 small red onion, thinly sliced
1 large jalapeño, seeded if desired, thinly sliced
3/4 cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt
Black pepper

Steps:

  • Assemble the spice rub for the pork: In a dry, small skillet over medium-low heat, toast coriander, cumin and peppercorns until fragrant, 1 to 2 minutes. Using a spice grinder or mortar and pestle, grind toasted spices into a fine powder. Transfer to a bowl and mix with salt, mustard powder, chile powder and sugar.
  • If your roast is tied up, untie it. Massage meat generously with spice rub. If you have time, let meat rest for an hour or two at room temperature, or refrigerate for several hours or overnight.
  • Heat oven to 300 degrees. Place pork in a baking pan and roast for 3 to 4 hours or until meat is pull-apart tender and internal temperature reads 200 degrees on a meat thermometer. Let meat cool for at least 30 minutes before pulling it apart and shredding with your hands or two forks. (This works best when the meat is warm but not hot.)
  • Prepare the barbecue sauce: Combine ingredients in a medium pot. Simmer over medium-low heat for 15 to 20 minutes, stirring occasionally, until sauce has deepened in color. Season with more hot sauce if you like. Add two-thirds of the sauce to meat and toss to coat, adding more sauce as needed. (Any leftover sauce will keep for at least 2 weeks in the refrigerator.)
  • Make the slaw: Combine cabbage, onion and jalapeño in a large bowl. In a small bowl, whisk together mayonnaise, vinegar, olive oil, salt and pepper. Add dressing to cabbage and toss well.
  • Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.

KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW RECIPE | BOBB…



Korean Pulled Pork Sandwich with Asian Slaw Recipe | Bobb… image

Provided by Bobby Flay

Categories     main-dish

Total Time 130 minutes

Cook Time 4 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 33

1/2 cup low sodium soy sauce
3 tablespoons gochujang (or more if you want it spicier) 
3 tablespoons hoisin sauce 
3 tablespoons ketchup 
3 tablespoons rice vinegar 
2 tablespoons clover honey 
2 tablespoons toasted sesame oil 
2 teaspoons Chinese five-spice powder 
1/2 teaspoon ground black pepper 
4 cloves garlic, finely chopped 
2-inch piece fresh ginger, peeled and finely grated 
5 pound pork butt, trimmed of excess fat 
2 tablespoons canola oil
2 shallots, finely diced 
1 cup low sodium chicken stock 
1/2 cup ketchup 
2 tablespoons gochujang 
2 tablespoons honey 
2 tablespoons light soy sauce 
1 teaspoon Chinese five-spice powder 
2 tablespoons rice vinegar 
1 teaspoon toasted sesame oil 
1/4 cup rice vinegar
1 tablespoon honey (or sugar) 
1 tablespoon toasted sesame oil 
1 tablespoon low-sodium soy sauce 
4 ounces snow peas, julienned 
1 large carrot, julienned 
1/2 head Napa cabbage, finely shredded 
2 tablespoons toasted sesame seeds 
Kosher salt and freshly ground black pepper 
Kosher salt and freshly ground black pepper
Soft sesame hamburger buns 

Steps:

  • For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
  • Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
  • Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
  • For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
  • For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
  • For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.

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This is a modified version of a friend's recipe for pulled pork. Hers is always a hit at potlucks. The only revisions I made to her original recipe were to suit my family's taste. This is the easiest, tastiest pulled pork. Set the Crock Pot before you leave the house for work and return home to a wonderful aroma and a main dish that is ready when you are. It turns out slightly sweet and smokey with a hint of heat. The Coca-Cola makes the meat fall-off-the-bone tender. I could make my own barbecue sauce but choose to use Famous Dave's Rich & Sassy sauce instead. It's easier, and my family loves it! Use your favorite brand of barbecue sauce if Famous Dave's brand is unavailable in your area. Serve on a burger bun or on its own and enjoy!
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