Monday, January 27, 2014
Pulled Pork Sandwiches
I don't know why a pulled pork sandwich popped into my head last night. But I had a 3 lb pork loin roast in the fridge and decided to give it a shot. Never having made pulled pork, I did some reading; unfortunately, almost all of the recipes said to do it in a crock pot...and I do not own a crock pot. I thought about braising it as I've had fantastic success with melt-in-your-mouth-tender lamb and beef. Then I remembered when I made Wild Boar Rillettes and opted for that process: slow-roasted in the oven.
For the Pork
1 3lb pork loin roast
1/2 C organic brown sugar
1 t ground cumin
1 t ground paprika
freshly ground sea salt
freshly ground pepper
1/2 C apple cider vinegar
splash of olive oil
Preheat the oven to 250 degrees F. Rub the pork with the brown sugar and spices, taking care to coat as much of the surface as possible. I didn't measure the salt or pepper, but it was, probably, about 5-6 grinds of each.
Place the meat in a baking dish and pour the vinegar over the meat. Drizzle with a splace of olive oil.
Cover with foil and roast for 4 hours. Remove from heat and let cool for about 10 minutes before using two forks and pulling the meat apart. This should happen very easily. I shredded the meat in the roasting pan, letting the meat soak up the cooking juice, then, I stirred in 1/2 C homemade ketchup and let cool completely before sticking it in the fridge for tonight's dinner.
For the Sandwiches
Warm the meat in a pan with a splash of water - or you can use a microwave, I just don't have one.
Slice open your rolls or lay your bread on a parchment-lined baking sheet. Lay the meat on one half and sliced cheese on the other. Heat in a 250 degree F oven until the cheese is melted. Smear some aoili on the cheese, layer with lettuce, and serve.
Fastest Monday night dinner in the history of my kitchen! Love it.