Pulled Pork Sandwiches: An Easy ClassicElizabeth Stark
Summer picnic and barbecue season–think Memorial Day or Father’s Day–is nearly upon us. And while we all love grilled foods like burgers and hot dogs, or traditional picnic foods like cold cut sandwiches, it’s nice to have a bit of variety in the mix. So we are happy to offer up our dynamite recipe for simple. slow-cooked pork shoulder. Requiring almost nothing but time, this is an easy dish you can set up in the morning, and by the afternoon, have ultra rich, tangy, and tender pork ready to go. Hello summer!
Slow-Cooked Pulled Pork Sandwiches
1 tablespoon olive oil
2 pounds pork shoulder
3/4 cup apple cider vinegar
1/2 cup chicken broth
2 bay leaves
1 shallot, rough chopped
1/2 teaspoon red pepper flakes
1 teaspoon cumin seed
1/4 cup tomato paste
Trim the fat off of the shoulder. Heat a large skillet or dutch oven over medium-high heat. Sear the shoulder on all sided to a rich golden brown. In a small bowl, whisk the tomato paste into the vinegar. Pour the vinegar mixture and all the remaining ingredients over the shoulder. Bring to a boil, turn down to a simmer, and cover with the lid slightly askew. Cook, stirring occasionally, until the meat is very tender and falling apart, roughly 5 hours.
To serve, remove the meat to a platter with a slotted spoon. To prepare the sauce, turn heat to high and allow it to reduce, stirring frequently. Add a few splashes of vinegar or more tomato paste if needed.
Serve on toasted buns with lettuce, and preferably, heaps of pickles.