Monday, March 19, 2012

“South” Jersey Pulled Pork Sandwiches Recipe

For the Spice Rub:

1/4 cup paprika
1/4 cup salt
1/4 cup brown sugar
2 tablespoons garlic powder
3 tablespoons chili powder
1/2 teaspoon cayenne
1 tablespoon black pepper
1 tablespoon oregano
1/2 teaspoon celery seed
1 1/2 teaspoon allspice
1 teaspoon ground coriander

For the Pork:

1 (4 to 5 pound) bone-in pork roast, preferably shoulder or Boston butt
1 cup water
1/2 cup white or apple cider vinegar
1 tablespoon brown sugar
8 Hamburger Buns
BBQ Sauce, if desired
Coleslaw, if desired

For the Spice Rub:

In a bowl, combine the paprika, salt, brown sugar, garlic powder, chili powder, black pepper, cayenne, oregano, celery seeds, allspice, and coriander.

For the Pork:

Place the pork in a baking dish. Rub the seasoning evenly over the pork to coat (You will not need to use all of the rub). Cover with plastic and refrigerate 4 hours or overnight, if possible.
Preheat an oven to 300 degrees F.
Bring the pork to room temperature and place in a Dutch oven, fat side up.
In a measuring cup, combine the water, vinegar and brown sugar. Stir until sugar is dissolved and then pour into Dutch oven around the pork.
Slow cook until pork is tender, basting with the meat juices every 45 minutes. The internal temperature should reach 180 to 200 degrees F. and the meat will easily pull away from the bone. (The cooking should take about 4 1/2 to 5 hours for a 5 pound shoulder.) Remove the pork from the oven and let rest for 20 to 30 minutes.
With a knife and fork or two forks, pull the meat apart into shreds or chunks. Add pork back to pot with the meat juices.

To Serve:

Divide pulled pork among hamburger buns, top with BBQ sauce and coleslaw if desired.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.