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Author Notes: Here’s my variation on my mother’s much-loved “19th hole pulled pork,” which has been enjoyed by my extended family over the years, especially during summer gatherings on the Outer Banks. It holds well and in fact, like many braises, is better the next day. The slaw is also better made well in advance, as the salt and vinegar soften and sweeten the cabbage considerably. Enjoy!! - AntoniaJames
Serves 8 to 12, depending on portion size
Pulled Pork Sandwiches
- 3 - 3 ½ half pound pork butt or shoulder (with bone)
- 2 onions
- 2 tablespoons olive oil, divided
- 4 cloves of garlic, minced
- 1 tablespoon brown sugar
- 2 tablespoons brown mustard (I use a coarse mustard with horseradish)
- 1 ½ teaspoons Mexican oregano, crumbled
- 1/2 teaspoon freshly roasted and ground coriander seed
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 3 bay leaves
- ½ cup water
- ½ cup lime juice, plus the juice of 1/2 lime, divided
- 1 small can tomato paste
- ½ cup organic ketchup
- 3 tablespoons Worcestershire sauce
- 1 cup parsley leaves, loosely packed
- Freshly ground pepper and salt to taste
- Whole grain buns
- Make the sauce: Chop into ½ inch pieces the onions; sweat them for a few minutes in one tablespoon of oil in a Dutch oven.
- Add the garlic and stir for a minute or two, until it becomes soft but not brown.
- Add the other tablespoon of oil and the remaining ingredients, except for the pork, the parsley, the juice of 1/2 lime, and the seasonings, and stir well. Simmer for about ten minutes, stirring occasionally.
- Braise the pork: Preheat the oven to 250 degrees Fahrenheit.
- Cut the pork into large pieces and put them in the Dutch oven with sauce and the bones.
- Cover and braise for about three hours, or longer if necessary, until the meat can easily be pulled apart with a fork. Check after about two and a half hours, as ovens vary quite a bit.
- While still hot, pull the pork apart, using two forks. Combine well with the sauce.
- Allow this to sit, covered and refrigerated, for at least eight hours before serving.
- Just before serving, chop the parsley and add to the pulled pork. Squeeze some more fresh lime juice over it, if you like. Bring to a simmer, to heat it through. Squeeze half a lime over it, if you wish, and stir well. Serve on soft, homemade multigrain buns with cole slaw (preferably the cole slaw for which I’ve provided the recipe, below).
- Check for salt and add some freshly ground pepper, if you like.
- Serve on soft, homemade multigrain buns with slaw (preferably the slaw for which I’ve provided the recipe, below).
- 1 head of young, fresh cabbage
- ¼ cup apple cider vinegar (preferably unfiltered organic)
- ¼ cup organic mayonnaise
- ¼ cup crème fraiche
- Juice of 1/2 lime
- 2-3 tablespoons of maple syrup
- One large pinch of salt
- 1 medium apple, peeled and grated
- 2 tablespoons celery leaves, chopped (measured before chopping)
- 1 carrot, grated
- 1/4 cup roasted chopped pecans
- Trim, quarter and finely slice the cabbage.
- In a large non-reactive bowl, whisk the vinegar, mayonnaise, crème fraiche, maple syrup, lime juice and salt together.
- Add the chopped cabbage. Toss it well and let it sit for about ten minutes. Toss it again thoroughly, then allow it to sit, covered and refrigerated, for at least six hours, or overnight.
- Add the grated apple, celery leaves, and carrot.
- Toss well and allow it to sit for at least another hour before serving. Immediately before serving, add the chopped pecans, if using.
- This recipe was entered in the contest for Your Best Pork Sandwich
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