SAUCE FOR PULLED PORK SANDWICHES RECIPES

PULLED PORK SANDWICHES WITH BARBECUE SAUCE RECIPE | FOOD ...

Pulled Pork Sandwiches with Barbecue Sauce Recipe | Food ... image

Roasted garlic seasons this pork shoulder, which slow-cooks until tender and deeply flavorful. Shred it and top with barbecue sauce, coleslaw and a spicy habanero vinaigrette for the perfect sandwich. Slideshow: How to Make Pulled Pork

Provided by Food & Wine

Categories Pulled Pork

Total Time 8 hours 20 minutes

Yield 8

Number Of Ingredients 20

Ingredients

2 heads of garlic, halved crosswise
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt
Pepper
1 tablespoon minced thyme
2 teaspoons dry mustard powder
2 teaspoons sweet paprika
2 teaspoons finely grated peeled fresh ginger
1 teaspoon finely grated orange zest
One 5-pound, bone-in pork butt (shoulder roast)
1/4 cup light brown sugar
1/4 cup distilled white vinegar
1/4 cup apple cider vinegar
1 1/4 cups ketchup
1 cup cola
1/4 cup apple cider vinegar
1/4 cup cayenne pepper hot sauce, such as Frank’s Red Hot
2 tablespoons unsulfured molasses
2 tablespoons cornstarch
Split potato buns, Red-and-Green Coleslaw and Habanero Vinegar, for serving

Steps:

Make the Pork
Meanwhile, make the Sauce

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

Ingredients

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.

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PULLED PORK SANDWICHES RECIPE - NYT COOKING

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.
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Reviews 5
Total Time 6 hours
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Serve pulled pork with slaw, buns and hot sauce on the side, letting people assemble their own sandwiches.

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