Jan Vacha
Western North Carolina Pulled Pork Sandwiches with Slaw
Hlavní chod před téměř 11 roky z www.dinnerwasdelicious.com
Ingredience
- Serves 4-6
- Pork
- •4-6lbs Bone-In Pork Shoulder
- •Heavy Duty Aluminum Foil
- •Deep Pie Plate or Roasting Dish
- •1 tbsp strong Coffee-
- •2 tbsp Chili Powder
- •1 tsp Dry Mustard
- •1 1/2 tsp Garlic Powder
- •1/2 tbsp Salt
- •1 tsp Black Pepper
- •1 tbsp Onion Powder
- •1 tbsp Paprika
- •1/3 cup Brown Sugar
- •2-3 tbsp Molasses
- Sauce
- •1/2 cup Cider Vinegar
- •1 tbsp Chili Powder
- •1 tsp Garlic Powder
- •1/4 tsp Salt
- •1 tbsp Molasses
- •1 tbsp Tomato Paste
- •1 tsp Honey
- •2 tsp plain Yellow Mustard, preferably Plochman’s
Postup
Pork
Rinse and thoroughly dry the Pork. Place it on a piece (or two) of Aluminum Foil in your Pie Plate.
In a small bowl, combine all of the remaining ingredients to form a thick paste. Slather it on your Pork, being sure to hit any crevices or folds in the meat, and seal everything up in the Aluminum Foil.
Cook on the grill away from direct heat, or, you know, in an oven, at 350°F for about 1 1/2 hours. You’ll know it’s done when the bone slides out cleanly with absolutely no effort, and the pork starts yielding under its own gravity (and a meat thermometer reads at least 145°F).
Let the Pork cool slightly and start shredding with your fork or fingers. If you want better distributed collagen, let it cool completely before pulling and gently reheat in a pan or under your broiler. Never the microwave. Why does this work? IDFK. It just does.
Serve drizzled with Sauce and slathered in Slaw on a bun. Pretzel Rolls are obviously the best choice, but cheap-o white bread or sandwich buns are gonna do some pretty good stuff, too.
Sauce
Dump it in a jar with a tight fitting lid (like a mason jar or squeeze bottle) and shake until combined. It should be runny and super vinegar-y. Let sit for a few hours (like while your pork is hanging out) and use sparingly.