Pulled Pork Sandwiches
Which pulled pork team do you support? Are you a spicy tomato-based sauce sort of person? Or do you prefer the vinegary bite of Carolina-style pulled pork? What about spice rubs? Yay? Nay? Do you like to slow roast it in the oven or do you prefer breaking out the wood chips to get a nice smokey flavor? What about using a crock-pot? Love it, hate it?
Let’s discuss.
For me it all starts with a rub with salt, cumin, brown sugar, onion powder, ground mustard, garlic powder, and healthy dose of chili powder. It’s got some heat without being burn-your-face spicy with a little caramel-y sweetness from the brown sugar.
Take that goodness and rub it all over a big o’ piece of pork, set the pork on a bed of onion, celery, and carrot, and pop it into the oven to slow-cook over several hours.
Let it rest and then shred it.
At the risk of alienating the state of North Carolina – the place I now call home – I will confess that I’m a tomato based barbecue sauce girl and I like my pulled pork just lightly dressed in the stuff. No drippy, saucy, get-all-over-your-face-and-clothes sauce for me. Not so into that.
Oh, and coleslaw – I love my pulled pork sandwiches piled high with a simple and basic slaw. The cold, crunchy, lightly-vinegary slaw is perfect with the tender shredded pork.
What about you? How do you like your pulled pork? Do tell.
- For the Pork
- ¼ cup Chili Powder
- 3 tablespoons Kosher Salt
- 1 tablespoon Brown Sugar
- 1 tablespoon Cumin
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- ½ tablespoon ground mustard
- 5-7 pound pork shoulder or rump (mine was about 6.5 pounds)
- 1 large carrot, cut into chunks
- 2 celery stalks, cut into large pieces
- 1 onion, quartered
- 2 large garlic cloves, smashed
For the Coleslaw- ¼ Green cabbage, thinly sliced
- 1 medium carrot, sliced into ribbons using a vegetable peeler
- ¼ cup plain Greek yogurt
- 1 tablespoon mayonnaise
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Preheat oven to 325 degrees
- Mix the first 7 ingredients together in a small bowl. Rub the spice mixtures all over the pork, generously coating all sides.
- Place the carrots, celery, onion, and garlic in the bottom of a roasting pan. Set the pork shoulder on top of the vegetables. Roast the pork for 3½ to 4 hours or until the internal temperature reaches 165 degrees.
- Remove from the oven and take the pork out of the roasting pan and set it aside to rest. Remove the vegetables and discard. There will be a lot of juices and fat at the bottom of the pan. Skim off the fat, reserving the juice.
- Return the pork to the pan and shred it (remove any undesirable parts like fatty bits and discard).
- Serve as is or toss it in your favorite sauce. I like a tomato based-barbecue sauce. If you are freezing some of the pork hold off saucing it until you’re ready to use it.
- To make the coleslaw combine the yogurt, mayonnaise, apple cider vinegar, salt and pepper in a large bowl.
- Add the cabbage and carrot to the yogurt mixture and toss it all together until well coated.
The post Pulled Pork Sandwiches appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2015/07/pulled-pork-sandwiches.html
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