Mason and Dixon Line Pulled Pork and Bean Sandwiches |
|
 |
Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 4 |
|
Pulled Pork from the South and Baked Beans from the North combine into one succulent dish. Ingredients:
1 lb dried navy beans or 1 lb dried great northern beans |
4 ounces thick slab bacon, cut into 1-inch pieces |
1 (10 lb) bone-in pork shoulder, skin on and at room temperature |
salt & freshly ground black pepper, to taste |
1/4 cup packed light-brown sugar |
1 tablespoon packed light-brown sugar |
1/4 cup blackstrap molasses (unsulphured) or 1/4 cup packed dark brown sugar |
1 tablespoon blackstrap molasses (unsulphured) or 1/4 cup packed dark brown sugar |
1/4 cup ketchup |
1 teaspoon salt |
3 cups water |
3 tablespoons white vinegar |
2 red onions, sliced into rings |
3 jalapeno chiles, sliced lengthwise |
1 1/2 cups cider vinegar |
1/4 cup granulated sugar |
salt, to taste |
20 kaiser rolls or 20 hoagie rolls |
1/2 head green cabbage, shredded |
Directions:
1. Place beans in a pot; add water to cover by 3 inches. Bring to a boil, and cook for 5 minutes. Remove from heat. Let stand, covered, for 1 hour. Drain.
2. Meanwhile, preheat oven to 300 degrees F. Cook bacon in a large Dutch oven over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Season pork shoulder generously with salt and pepper, and sear, skin side down, in Dutch oven until golden, about 5 minutes. Flip, and repeat on opposite side.
3. Return bacon to Dutch oven, add drained beans, brown sugar, molasses, ketchup, and 1 tablespoon salt. Add water to cover (about 3 cups). Cover, and bring to a simmer. Transfer to oven, and braise, basting every hour, until beans are thick and syrupy and pork is falling off the bone, about 6 hours.
4. While the beans cook, combine onions and jalapenos in a bowl. Bring cider vinegar, granulated sugar, and 1 teaspoon salt to a simmer in a small saucepan. Cook until sugar dissolves, about 4 minutes. Pour pickling liquid over onions and jalapenos. Let cool.
5. Transfer pork shoulder to a cutting board. Stir white vinegar into beans. Shred pork using two forks or chop using two cleavers and return to pot.
6. Serve pork and beans on buns with shredded cabbage and pickled vegetables on top.
|
|