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Pulled Pork Barbecue Sandwich

Source of Recipe


From "Eat This Book" by Tyler Florence






List of Ingredients



• 3 Tbsp paprika
  
• 1 Tbsp garlic powder
  
• 1 Tbsp brown sugar
  
• 1 Tbsp dry mustard
  
• 3 Tbsp coarse sea salt
  
• 1 (5- to 7-pound) pork roast, preferably shoulder of Boston butt
  
• 1-1/2 cups cider vinegar
  
• 1 cup yellow or brown mustard
  
• 1/2 cup catsup
  
• 1/3 cup brown sugar
  
• 2 cloves garlic, peeled, smashed
  
• 1 tsp kosher salt
  
• 1 tsp cayenne pepper
  
• 1/2 tsp freshly ground black pepper
  
• 12 hamburger buns
  
• 1 recipe Spicy Slaw (recipe follows)
  
• Pickle spears (optional)
  






Instructions



1. In a small bowl, mix together the paprika, garlic powder, brown sugar, dry mustard and sea salt. Rub the spice blend all over the pork and marinate for as long as you have time -- as little as 1 hour or up to overnight, covered, in the refrigerator.
   
   
2. Preheat the oven to 300° F. Put the pork in a roasting pan, cover, and roast for about 6 hours. About two-thirds of the way through cooking, remove the cover. Continue roasting until an instant-read thermometer stuck into the thickest part of the pork registers 170° F. (You want to roast it until it's falling apart.)
   
   
3. While the pork is roasting, make the barbecue sauce: In a saucepan over medium heat, combine the vinegar, mustard, catsup, brown sugar, garlic, kosher salt, cayenne pepper and black pepper. Simmer gently, stirring, for 10 minutes or until the sugar dissolves. Remove the sauce from the heat and set it aside.
   
   
4. When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. You will want to pull the meat apart while it's still warm. Grab 2 forks. Using one to steady the roast, use the other to pull shreds of meat off. Put the shredded pork in a bowl and pour half of the sauce over it. Stir it all up so that the pork is coated with the sauce.
   
   
5. To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun and top with some slaw. Serve with pickle spears and the remaining sauce on the side, if desired.
   
   ..........
   
   SPICY SLAW
   
   • 1 small to medium head of green cabbage, shredded
   • 2 carrots, peeled, shredded
   • 1 red onion, peeled, thinly sliced
   • 2 green onions, washed, ends removed, chopped
   • 1 fresh red chile, washed, stem removed, sliced
   • 1-1/2 cups mayonnaise
   • 1/4 cup Dijon mustard
   • 1 Tbsp cider vinegar
   • Juice of 1 lemon
   • Pinch of sugar
   • 1/2 tsp celery seed
   • Several dashes of hot sauce
   • Kosher salt and freshly ground black pepper to taste
   
   In a large bowl, combine the cabbage, carrots, red onion, green onions and chile.
   
   In a separate bowl, mix the mayonnaise, mustard, vinegar, lemon juice and sugar; stir to blend. Pour the dressing over the cabbage mixture and toss gently to mix. Season the slaw with celery seed, hot sauce, salt and pepper. Cover and chill for 2 hours in the refrigerator before serving.