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
How to Make It
Rinse pork and pat dry.
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.
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.
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.
Spoon about 1/4 cup pulled pork onto each roll bottom; set tops in place.
I thought this recipe was just so-so. Followed the recipe, except used an anaheim chili instead of fresno. And I cooked it in the crockpot, not sure if that made a difference. The pork was nice and tender and flavorful, but it tasted way too much like allspice and nothing else. I would have liked more layers of spice. Served on buns with Asian Chicken Slaw (minus the chicken), which wasn't a good match. Pretty boring. I've had -and made- much better pulled pork. It was better the next day with cheddar cheese added.
This was a breeze to make and my family loved it. For some reason I neglected to buy green onions so I substituted Vadalia onions in their place. I started the meat on the stove top and then transferred it to the oven.
Served it up on soft whole wheat rolls and coleslaw. Perfect
This is a great recipe. I double it typically as the pork butt usually has a lot of fat that is great for the flavor but not for eating necessarily. I also marinate it overnight and then stick it in the crock pot the next day. Also try using Hawaiian bread rolls - really tasty.
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