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Spiced Pulled Pork Sandwiches

James Carrier
Yield Makes 8 to 10 sandwiches
Notes: The spiced pulled pork filling for these sandwiches can be made (through step 4) up to 2 days ahead; cover and chill. Bring to room temperature (or warm slightly in a microwave oven) before filling sandwiches. Serve sandwiches piled on a large platter.


  • 1 1/2 pounds boned pork shoulder or butt, fat trimmed
  • 4 ounces green onions, rinsed, ends trimmed, and coarsely chopped
  • 2 cloves garlic, peeled
  • 2 fresh Fresno or other hot green chilies (about 1 oz. total), rinsed, stemmed, and seeded
  • 2 tablespoons tomato paste
  • 2 tablespoons brown sugar
  • 2 teaspoons ground allspice
  • 1 teaspoon ground dried thyme
  • About 1 teaspoon salt
  • About 1/2 teaspoon pepper
  • 1/4 cup cider vinegar
  • 8 to 10 soft dinner rolls (about 1 oz. each), sliced in half horizontally

Nutrition Information

  • calories 262
  • caloriesfromfat 30 %
  • protein 17 g
  • fat 8.7 g
  • satfat 2.7 g
  • carbohydrate 28 g
  • fiber 1.3 g
  • sodium 550 mg
  • cholesterol 46 mg

How to Make It

  1. Rinse pork and pat dry.

  2. In a blender or food processor, whirl green onions, garlic, chilies, tomato paste, brown sugar, allspice, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper until finely chopped. Add vinegar and whirl until smooth. Scrape mixture into a heavy 5- to 6-quart pan. Add pork and turn to coat completely. Cover and chill at least 2 hours or up to 1 day.

  3. Add 1 cup water to pan, cover, and bring to a simmer over medium-high heat; reduce heat to very low and simmer pork, turning once, until meat is very tender when pierced and shreds easily with a fork, 2 to 2 1/2 hours.

  4. Remove from heat and let cool about 15 minutes. Transfer meat to a bowl. Skim and discard fat from surface of cooking liquid. Measure liquid; if there's more than 1 1/2 cups, boil over high heat until reduced to 1 1/2 cups. With a fork or your fingers, pull meat into thin shreds; remove and discard fat. Mix meat with cooking liquid. Add more salt and pepper to taste.

  5. Spoon about 1/4 cup pulled pork onto each roll bottom; set tops in place.