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.
Spiced Pulled Pork Sandwiches
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Amount per serving
- Calories: 262
- Calories from fat: 30%
- Protein: 17g
- Fat: 8.7g
- Saturated fat: 2.7g
- Carbohydrate: 28g
- Fiber: 1.3g
- Sodium: 550mg
- Cholesterol: 46mg
- 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
- 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.
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