Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

PULLED PORK SANDWICHES




Source of Recipe


friend on internet


List of Ingredients




PORK SANDWICHES:
1/2 cup spicy brown mustard
Salt and Pepper
1/4 cup honey (Splenda)
1 tbs paprika
3 cloves garlic, minced
9 pound bone in pork shoulder, skin removed
10 crusty rolls, split (wheat or white rolls)

Coleslaw

BARBECUE SAUCE:
2 tsp apple cider vinegar
1 cup ketchup
2 tsp hot chili sauce
1/2 cup light brown sugar (Splenda brown sugar)
1 cup apricot preserves (sugar free preserves)
8 cloves garlic, minced
1 tsp paprika
Salt and Pepper
2 tbs oil
4 onions, chopped
2 tbs unsalted butter






Recipe




PORK---Combine mustard, honey, 1 tsp salt, 1 tbs pepper, paprika and garlic in a bowl. Prick the pork on all sides. Brush all over with mustard mixture. Tightly wrap with plastic wrap and refrigerate 6 hours. Unwrap the pork, place in a roasting pan and bring to room temp. Heat oven to 250 degrees.
(2.) Transfer the pork to the oven and pour 1" hot water into the pan. Cook 3 hours, adding water as needed. Remove the pan from the oven, add water if needed and cover tightly with foil. Return to the oven and cook 6 more hours. Turn off the oven and let the pork rest inside, 1 hour.
SAUCE---Melt butter with the oil in a skillet. Add the onions, season with salt and pepper and cook until tender, 8 min. Add the garlic and paprika and cook 3 more min. Reduce the heat if the garlic starts to brown. Stir in the preserves, brown sugar, ketchup and chili sauce, stirring after each addition. Bring to a simmer, then stir in the vinegar. Add salt to taste.
(3.) Remove the pork from the oven and take the meat off the bone. Coarsely shred the meat. Toss with some of the barbecue sauce and pan juices and season with salt and pepper. Serve on rolls with coleslaw.

MAKES 10 SANDWICHES...