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Recipe Detail Page
Pulled Pork Sandwiches
Spring 2013
Serve the pulled pork on inexpensive white bread buns to make them more authentic. They will end up getting a bit mushy so keep lots of napkins handy!
Serves 4
4 lb (2 kg) pork shoulder picnic roast
2 tbsp (30 mL) vegetable oil
5 tsp (25 mL) chili powder
1 tsp (5 mL) ground cumin
1 tsp (5 mL) dry mustard
2 tsp (10 mL) smoked paprika, mild variety
2 tbsp (30 mL) garlic, finely chopped
2 cups (500 mL) onions, coarsely chopped
½ cup (125 mL) tomato paste
¼ cup (60 mL) cider vinegar
¼ cup (60 mL) brown sugar
2 tsp (10 mL) salt
2 cups (500 mL) water
1 Trim the pork of any skin and cut into 4 large pieces (the piece with the bone will inevitably be the largest).
2 In a large Dutch oven, heat vegetable oil over medium-high, brown pork on all sides for about 20 minutes. Maximal browning results in more flavour.
3 Remove pork from pot, set aside and lower heat. Stir in chili powder, cumin, mustard and paprika. Add garlic, onions and tomato paste, cook for 3 minutes. Add vinegar, sugar, salt, water and pork to pot and bring to the boil over high heat.
4 Reduce heat to a low simmer (barely bubbling), cover and simmer for 4 hours or until the pork is fork-tender and falls off the bone. Occasionally check pot to see if the liquid has reduced too far and is in risk of burning; if so, add more water to pot.
5 When pork is ready remove from pot. Using 2 forks, shred the pork into strips while discarding the bone and any large pieces of fat. If needed, reduce the sauce further to attain a slightly thickened sauce and place the shredded pork into the sauce. Serve warm on buns with Apricot-Chili Chutney (recipe follows).
Serves 4
APRICOT-CHILI CHUTNEY
This chutney will add some extra kick to the sandwich. To lessen the heat factor, discard the seeds from the pepper before using.
2 tsp (10 mL) vegetable oil
¼ cup (60 mL) white onion, finely chopped
1 tsp (5 mL), or to taste, fresh red chili pepper, (long variety about 4 inches/10 cm, not the bird’s eye variety, which is hotter)
1 tsp (5 mL) fresh ginger, finely chopped
1 cup (250 mL) dried apricots, coarsely chopped
¼ cup (60 mL) golden raisins
2 tbsp (30 mL) brown sugar
¼ cup (60 mL) cider vinegar
¼ tsp (1 mL) salt
1¼ cup (310 mL) water
1 In a small saucepan, heat oil over medium-low heat, add onions, chili pepper and ginger and cook until tender, about 10 minutes.
2 Add apricots, raisins, brown sugar, cider vinegar, salt and water. Cover, bring to the boil over high heat and then reduce heat to low. Simmer over low for 50 minutes or until apricots are very soft.
3 With a hand mixer, pulse the chutney slightly to make a chunky sauce consistency.
4 Chill and serve at room temperature when needed.
Make 2 cups (500 mL)
