Because sometimes you just need to indulge in a juicy, flavorful, and wonderfully messy, BBQ pulled pork sandwich.
Our building restricts us from having a barbecue, but Aaron seems to make magic happen in our tiny (and I mean TINY!) European oven. The cooking process, although time consuming, is relatively simple. The flavor, anything but. Tangy and a little sweet, the meat is so moist (sometimes there’s no avoiding that word) and tender it breaks apart with ease.
This is also a great meal to have as leftovers. I swear the flavors only get better after sitting overnight. Just reheat and reimagine the next day (we went the taco route).
// RECIPE //
- 1 pound pork shoulder
- Pork Rub (see below)
- 1 red bell pepper
- 1 large red onion
- 2 garlic cloves
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1 teaspoon brown sugar
- BBQ sauce
- 1 tablespoon brown sugar
- 1 tablespoon paprika powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon cayenne pepper
- The day before cooking, mix pork rub ingredients together, and rub into pork shoulder. Cover and refrigerate.
- Day of cooking: preheat oven to 300 degrees.
- Cut pepper and onion into long strips and garlic into small chunks.
- Put pepper onion and garlic in a heavy bottom pan or baking dish.
- Place pork on top.
- Mix water, vinegar and sugar together, pour over pork.
- Place in oven and cook, basting every 30-40 minutes (if liquid starts to evaporate too much towards the last 1/2 hour of cooking, add 1/4 cup of water.
- After approximately 3 hours pork should be done. Test by pulling apart with a fork.
- Let pork rest for 30 minutes.
- Break up/pull apart pork with 2 forks (chunky or shredded, depending on your preference).
- Mix in 1/3 cup BBQ sauce of your choice.
- Serve on rolls of your choice with condiments (cheese, jalapeños, coleslaw, pickles, onions, etc.).
Asian Inspired Coleslaw
- 4 cups shredded or thinly sliced veggies Recommended: shredded or grated cabbage (red, green, or white), shredded carrots, shredded radish, thinly sliced onions, thinly sliced bell pepper, sliced cucumber (seeded)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 3/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoon chopped fresh cilantro
- 1 teaspoon black sesame seeds
- Pour oil vinegar, sugar, salt, pepper and cilantro over veggies.
- Mix to incorporate all ingredients.
- Let sit for 30 minutes.
- Sprinkle with sesame seeds and serve.