James Carrier
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.

How to Make It

Step 1

Rinse pork and pat dry.

Step 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.

Step 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.

Step 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.

Step 5

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

Ratings & Reviews

iamjenny's Review

September 06, 2013

kristylawson's Review

November 10, 2009
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.

Padme13's Review

July 19, 2009
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

GourmetinSoCal's Review

June 05, 2009
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.