Pulled Pork Sandwiches

2019-01-27
  • Yield : 4 sandwiches (with leftover pork and sauce)
  • Prep Time : 10m
  • Ready In : 10m
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Nutritional Info

This information is per serving.

  • Calories

    411 calorie
  • Fat

    10 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    71 milligrams
  • Sodium

    578 milligrams
  • Carbohydrate

    46 grams
  • Fiber

    2 grams
  • Protein

    33 grams
  • Sugar

    11 grams

Ingredients

  • 1/4 cup smoked paprika
  • 1/4 cup brown sugar
  • 2 tablespoons kosher salt
  • 2 tablespoons cracked black pepper
  • 2 teaspoons dry mustard
  • 1 teaspoon cayenne pepper
  • 3 pounds boneless pork shoulder
  • 3/4 cup ketchup
  • 3/4 cup apple cider vinegar
  • 1/2 cup maple syrup
  • 1/2 cup minced fresh pineapple
  • 1 teaspoon cayenne
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sea salt
  • 4 brioche buns, lightly toasted
  • Plantain chips, for serving

Method

Step 1

For the pork and marinade: In a bowl, mix together the paprika, brown sugar, salt, pepper, mustard and cayenne. 

Step 2

Put the pork in a resealable plastic bag, add half of the dry marinade, seal the bag and rub the marinade into the meat. Refrigerate overnight up to 24 hours.

Step 3

Preheat the oven to 270 degrees F. 

Step 4

Remove the pork from the fridge and rub with the remaining marinade. Wrap in aluminum foil and put on a baking sheet. Bake until tender, 7 to 8 hours. Pull the pork out of the oven and shred it with two forks 

Step 5

For the vinegar sauce: In a mixing bowl, whisk together the ketchup, vinegar, maple syrup, pineapple, cayenne, mustard and salt. 

Step 6

To make the sandwiches: Put a portion of pulled pork in a bowl; add a few tablespoons of vinegar sauce and mix. Pile on the toasted brioche buns and serve with a side of plantain chips.

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