Tuesday, May 12, 2009

"RECIPE" Sweet and Tangy Pulled Pork Sandwiches


Tender Pulled Pork mixed with a Sweet and Tangy sauce topped with big slices of Purple Onions!
Ingredients:
2 tablespoons minced Garlic
1/2 cup mixed Mustard
1/3 cup Brown Sugar
2 tablespoon Balsamic Vinegar
1 tablespoon Paprika
Kosher Salt and Pepper
3 cups of water
1 teaspoon Tabasco Sauce
3/4 cup Ketchup
4-5 Pound Pork Shoulder or Pork Butt
Hamburger Buns
1 large Purple Onion
Directions:
In a mixing bowl add Garlic, Mustard, 1 Tablespoon Balsamic Vinegar and Paprika. Save half of the mixture in the fridge to use later. Use the other half to rub the Pork with. When done with rub, sprinkle top and bottom of roast with salt and pepper. Refrigerate the Pork overnight in your favorite large roasting pan. In the morning, preheat your oven to 325 degrees. Pull the roasting pan out of the fridge and add 3 cups of water to your pan. Cover with tin foil and cook for 3 hours- then gently flip over the Pork roast and continue cooking for an additional 3 hours. While that's cooking, take out the reserved mixture and add the additional ingredients of Ketchup, 1 tablespoon Balsamic Vinegar, Tabasco and Brown Sugar. When the Pork is done cooking, let it rest for about 1o minutes. Drain your pan and using two forks, shred and separate the meat. Add the additional sauce to the pork and mix well. Spoon generously onto hamburger buns and top with sliced purple onion!

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