Barbecued Pulled Pork Sandwiches Recipe
Ingredients
| 3 pounds boneless pork shoulder-blade roast, trimmed and tied | ||
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| Water | 2 Cup (16 tbs) | |
| Ketchup | 1 Cup (16 tbs) | |
| White distilled vinegar | 1/4 Cup (16 tbs) | |
| Worcestershire sauce | 1/4 Cup (16 tbs) | |
| Packed brown sugar | 1/3 Cup (16 tbs) | |
| Dry mustard | 1 Tablespoon | |
| Red pepper | 1/2 Teaspoon, crushed | |
| Hamburger buns | 10 | |
Directions
1. Pat pork dry with paper towels. Sprinkle roast with salt and pepper. In nonreactive 5-quart Dutch oven, heat oil over high heat until very hot. Add roast and cook until browned on all sides, about 15 minutes. Transfer pork to plate; discard drippings from pot.
2. Combine water, ketchup, vinegar, Worcestershire, brown sugar, dry mustard, and crushed red pepper in Dutch oven. Add pork and heat to boiling over high heat. Reduce heat; cover and simmer 2 hours 30 minutes, turning roast every 30 minutes.
3. Transfer roast to plate; cool. Boil pot liquid until it has reduced and thickened, about 5 minutes.
4. When roast is cool enough to handle, discard string. Separate meat into chunks, removing as much fat as possible. With hands or fork, shred meat into bite-size pieces. Return pork to Dutch oven, stirring well; heat through. Serve pulled pork on hamburger buns.
2. Combine water, ketchup, vinegar, Worcestershire, brown sugar, dry mustard, and crushed red pepper in Dutch oven. Add pork and heat to boiling over high heat. Reduce heat; cover and simmer 2 hours 30 minutes, turning roast every 30 minutes.
3. Transfer roast to plate; cool. Boil pot liquid until it has reduced and thickened, about 5 minutes.
4. When roast is cool enough to handle, discard string. Separate meat into chunks, removing as much fat as possible. With hands or fork, shred meat into bite-size pieces. Return pork to Dutch oven, stirring well; heat through. Serve pulled pork on hamburger buns.
Chef
