Food & Drink

Pulled Pork Sandwiches with Clear Barbecue Sauces

From the author:

This recipe is for the juicy kind they make in barbecue joints where I grew up, but instead of smoking it (because I can think of a few things I’d rather do than stand over a fire for hours on end), I cook it overnight in a slow cooker. You can also make it in a Dutch oven—I’ve given you directions for that as well. The best part? This one recipe will yield enough barbecue for a few meals or one large gathering. It also freezes and reheats well, which you’ll appreciate on busy nights!

Pulled Pork Sandwiches with Clear Barbecue Sauce

Makes enough for 16 sandwiches

INGREDIENTS

1 Boston butt pork roast (about 5 pounds)
1 tablespoon salt
1 teaspoon ground black pepper
1 ½ cups cider vinegar
2 tablespoons brown sugar
1 tablespoon hot sauce, such as Texas Pete’s
1 teaspoon crushed red pepper flakes
16 sandwich buns, split in half, for serving

INSTRUCTIONS

1. If using a traditional oven, preheat it to 325°F.
2. Place the roast in a 6-quart slow cooker of 5-quart Dutch oven with a lid, sprinkle it with the salt and pepper, and pour the cider vinegar over it.
3. If using a slow cooker: Cover and seal the pot and bake until the roast is fork tender, 12 hours (I cook mine overnight). If using a Dutch oven: Cover the pot and bake until the roast is fork tender, 3 to 4 hours.
4. Remove the roast to a cutting board and reserve 2 cups of the cooking liquid in a medium-size bowl. Shred the pork with two forks (this will be very easy) and return it to the pot.
5. To the reserved cooking liquid, add the brown sugar, hot sauce, and crushed pepper flakes, and stir well to combine.
6. Pour the sauce over the shredded pork and cover. Serve warm, dividing the pork evenly among the buns.

Notes: This sauce is not spicy. If you prefer a spicier sauce, double the hot sauce and crushed pepper flakes, according to your individual taste.

It’s simple to freeze any leftovers: When the pork has cooled, divide it into meal-size portions and freeze them in zip-lock bags (they will keep for up to 3 months). To reheat the pork, thaw it overnight in the refrigerator, then transfer it into a large bowl, cover, and heat it in a microwave until warmed through, 4 to 5 minutes, stirring halfway through.

Come Home to Supper
by Christy Jordan

Conceived and written to reflect the reality of today’s hectic schedules—and the need to gather around the dinner table—Come Home to Supper offers more than 200 deeply satisfying dishes that are budget-minded, kid-friendly, and quick. These are the everyday meals that Christy Jordan most loves to cook, and her family most loves to eat, and she serves them up with generous helpings of her folksy wisdom, gratitude, and lively stories.