Pulled Pork Sandwiches

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Preparation info

  • Difficulty

    Easy

  • Makes

    6–8

    Servings

Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About

Ingredients

  • Canola or peanut oil, 3 tablespoons
  • Boneless pork shoulder, 4 lb (2 kg), cut into 3 equal pieces
  • Yellow onion, 1, finely chopped
  • Cider vinegar, ¾ cup (6 fl oz/180 ml)
  • Ketchup, ¾ cup (6 fl oz/185 ml)
  • Brown sugar, cup ( oz/75 g) firmly packed
  • Light molasses, ¼ cup ( oz/75 g)
  • Worcestershire sauce, 1 tablespoon
  • Red pepper flakes, 2 teaspoons
  • Dry mustard, 1 teaspoon
  • Salt and freshly ground pepper
  • Soft sandwich rolls, split and toasted

Method

  • Brown the pork

    In a large frying pan over medium-high heat, warm the oil. Add the pork and brown on all sides, about 12 minutes total. Transfer to a Dutch oven or slow cooker.

  • Make the sauce and cook the pork

    Pour off all but about 1 tablespoon fat from the pan and return to medium-high heat. Add the onion and sauté until golden, about 5 minutes. Add the vinegar and stir to scrape up the browned bits on the pan bottom. Stir in the ketchup, brown sugar, molasses, Worcestershire sauce, red pepper flakes, mustard, and 1 teaspoon each salt and pepper. Cook, stirring, just until the mixture begins to bubble. Pour over the pork. If using a Dutch oven, cover and cook over medium heat, turning occasionally, until tender, about 2 hours. (If using a slow cooker, cover and cook on the high-heat setting for 4–5 hours or the low-heat setting for 8–10 hours.)

  • Shred the pork and serve

    Transfer the pork to a platter. Using 2 forks, pull the pork into shreds, discarding any large pieces of fat. Skim the fat from the sauce. Return the pork to the sauce and stir to combine. Serve the pork and sauce with the toasted rolls and let diners assemble their own sandwiches.