Peppery Pulled-Pork Sandwiches |
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Prep Time: 25 Minutes Cook Time: 600 Minutes |
Ready In: 625 Minutes Servings: 6 |
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This recipe was published in the January/February 2009 issue of Midwest Living. Ingredients:
2 1/2-3 lbs boneless pork boston blade roast (or boston butt roast) |
2 teaspoons smoked paprika, spanish (or hot) |
3/4-1 teaspoon fresh ground black pepper |
1/2 teaspoon salt |
2 tablespoons cooking oil |
2 medium onions, cut into thin wedges |
1 (14 1/2 ounce) can diced tomatoes (with chili spices) |
1 3/4 cups apple juice |
6 garlic cloves, mince |
1/2 cup ketchup |
1/2 cup cider vinegar |
1/4 worcestershire sauce |
2 -3 teaspoons smoked paprika, spanish (or hot) |
1/2 teaspoon fresh ground black pepper |
10 french rolls, about 6-inches long split and toasted (can use hamburger buns) |
Directions:
1. Trim fat from meat. If necessary, cut meat to fit into a 4-5 quart slow cooker. Sprinkle meat with 2 teaspoons smoked paprika, 3/4 to 1 teaspoon black pepper and salt; rub in with fingers. In a large skillet brown meat on all sides in hot oil over medium heat. Drain off fat. Transfer meat to cooker. Add onion, undrained tomatoes, apple juice and garlic.
2. Cover and cook on low-heat setting 10 to 11 hours or on high-heat setting 5 to 5 1/2 hours.
3. For barbecue sauce, in a small saucepan, combine ketchup, vinegar, Worcestershire sauce, the 2 to 3 teaspoons smoked paprika and the 1/2 teaspoon black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally. Remove from heat; set aside.
4. Using a slotted spoon, transfer meat to a cutting board, reserving liquid in slow cooker. Shred meat by pulling two forks through meat in oppostie directions.
5. Pour cooking liquid into 4-cup measure; skim off fat. Return to slow cooker; stir in barbecue sauce and enough cooking liquid for desired consistency. Cover; cook on high-heat setting 15 minutes, or until heated. Serve immediately. (Or keep warm, covered, on low-heat setting up to 2 hours. Stir occactionally.).
6. To serve, spoon meat mixture onto rolls. Add tops of rolls.
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