Saturday, May 31, 2008

Pulled Pork Sandwiches

This is a combination of recipes that add up to fabulous results. It might sound like a lot of work, but it's really not. The pulled pork is cooked in the crock pot. While there is a bit of preparation required, it's not too much. You simply have to taste this sandwich; you will know every ounce of effort was worth it.

The pork recipe is from Williams-Sonoma Kitchen, of course they sell their own dry rub and BBQ sauce, but I make my own. The Dry Rub for Barbecue and the Mid-South Carolina Mustard barbecue sauce are both from The Cook's Illustrated Guide To Grilling And Barbecue, which is an excellent reference guide.

Serve on toasted buns topped with fresh coleslaw. (the coleslaw is my addition, not Williams-Sonoma, by the way). This is the way pulled pork is meant to taste.


3 1/2 Tbs. Dry Rub for Barbecue
1 quart warm water, plus more as needed
5 lb. boneless pork shoulder
1 yellow onion, thinly sliced
2 1/2 cups
Mid-South Carolina Mustard barbecue sauce,
plus more for serving (optional)
8 to 10 hamburger buns, split and toasted
Fresh coleslaw, for topping


In a large bowl, dissolve 2 Tbs. of the dry rub in the 1 quart warm water.

Put the pork in a slow cooker. Add the onion and carefully pour in the water mixture, adding more water if needed to almost cover the pork. Cover the slow cooker and cook on high for 3 hours. Using roast lifters or tongs, turn the pork over and cook until the meat shreds easily when pulled with a fork, about 2 hours more. Continue cooking as needed, up to 1 hour more.

Transfer the pork to a baking sheet, cover loosely with aluminum foil and let cool for 1 hour. Using 2 forks, shred the meat, discarding any fat, and transfer to a large bowl. Stir in the remaining 1 1/2 Tbs. dry rub and the 2 1/2 cups barbecue sauce.

To serve, place about 2/3 cup of the pork on the bottom of each bun. Top with more sauce, a mound of coleslaw and the tops of the buns. Arrange the sandwiches on a platter and serve immediately. Serves 8 to 10.

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