Here Little Piggy Pulled Pork Sandwiches
From chefmeow 16 years agoIngredients
- 1 teaspoon dried thyme shopping list
- 1 teaspoon ground fennel seed shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon smoked paprika shopping list
- 3/4 teaspoon freshly ground pepper shopping list
- 2-1/2 pounds bone-in pork butt shopping list
- olive oil shopping list
- kosher salt shopping list
- 1 medium yellow onion halved and thinly sliced shopping list
- 3 medium cloves garlic peeled and smashed shopping list
- 1/2 cup white vinegar shopping list
- 1 cup beef stock shopping list
- Sauce: shopping list
- 3 tablespoons tomato paste shopping list
- 1/2 cup water shopping list
- 3 tablespoons ketchup shopping list
- 3 tablespoons white distilled vinegar shopping list
- 2 teaspoons worcestershire sauce shopping list
- 1 teaspoon garlic salt shopping list
- 6 buns shopping list
How to make it
- Rub thyme in between your fingers to release oils.
- Combine thyme, fennel seed, cumin, smoked paprika and 1/2 teaspoon of the pepper.
- Spread evenly over pork then cover with plastic wrap and refrigerate overnight.
- Preheat oven to 275.
- Select a lidded pan just large enough to hold the pork.
- With the pan over medium to medium-high heat add 1-2 tablespoons olive oil.
- Season pork with salt then brown all sides.
- Remove from pan and set aside.
- Discard any burned bits in the pan then add the onions, a sprinkle of salt and more oil if needed.
- Reduce heat to medium low and cook onions until soft and translucent.
- Add garlic cloves toward the end of the cooking.
- Add vinegar and stock to deglaze the pan.
- Stir in tomato paste then bring mixture to a boil.
- Place pork in the pan.
- Add water or more stock as needed to bring the liquid level to about half way up the pork.
- Cover pan and place in the oven.
- Cook 3 hours checking liquid level and turn pork every 45 minutes.
- To make sauce remove meat from pan and cool for at least 10 minutes before shredding.
- Discard garlic cloves and skim any fat from the liquid and onions in the pan.
- Reduce to 2 cups then stir in ketchup, vinegar, Worcestershire, remaining pepper and garlic salt.
- Add pulled pork back into the pan and mix with onion and sauce.
- Taste and adjust seasonings.
- Keep warm until ready to serve or cool and refrigerate.
- Reheat in a 325 oven or in a pan over medium-low heat stirring occasionally.
- Add water or broth as needed to keep moist.
- Serve on buns.
People Who Like This Dish 3
- lovemybirds Dayton, OH
- hollymayb Baltimore, Maryland
- eclaires Chicago, IL
- chefmeow Garland, TX
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