Monday, September 3, 2007

Pulled Pork Sandwiches

Happy Labor Day! It's been a rainy day here in Houston and perfect for slow-cooking pulled pork. I found this recipe on one of my favorite blogs, Simply Recipes, and it is really, really good. The pork butt is marinated and simmered in a tangy, sweet, slightly spicy sauce. After several hours, the pork shreds easily and is added back to the sauce after it has reduced. It has a great flavor and is so tender! Yum! I absolutely love pulled pork and Elise, you were right--this is the best! Continue for Pulled Pork recipe.

Pulled Pork

1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of Chipotle chile powder OR I used 1 chipotle pepper in adobe sauce and 2 t of the sauce and it was perfect.
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 bay leaf
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
3 lbs of pork butt, trimmed of excess fat
Hamburger buns

1 Purée all of the sauce ingredients (everything except the bay leaf, the pork and the buns) in a blender until smooth.

2 Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2-3 hours or until the meat pulls apart easily with a fork.

3 Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauuce and shred into small pieces. Set aside.

4 Reduce the sauce by two thirds (This is important--the sauce will thicken and taste less vinegary) . Add the pork back to the sauce. Serve hot over open-face hamburger buns.

Serves 6 to 8.

If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.

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