Spiced Pulled Pork Sandwiches

James Carrier

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.

Yield: Makes 8 to 10 sandwiches
Recipe from Sunset

More From Sunset

Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 1. Rinse pork and pat dry.
  2. 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. 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. 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. 5. Spoon about 1/4 cup pulled pork onto each roll bottom; set tops in place.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spiced Pulled Pork Sandwiches Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy