Spiced Pulled Pork Sandwiches
Posted by Forty Oaks FarmMonday 19 May, 2008
- 3 tbsp. firmly packed Brown Sugar
- 2 tbsp Forty Oaks Farm “Smoked Chipotle Salt Bouquet”
- 1 bone-in pork shoulder blade roast (3 1/2 lbs.), rinsed and patted dry
- 8 green onions (4 oz.), coarsely chopped
- 2 fresh jalapeño chiles, seeded
- 2 tbsp. Tomato Paste
- 1/4 cup Cider Vinegar
- 1/2 tsp. freshly ground black pepper
- 1 cup chopped Forty Oaks Farm “Pork Blend”
- 12 French Bread Dinner Rolls, split horizontally
- Lime wedges
1. Prepare a gas or charcoal grill for indirect, medium-low heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds. Set a 10- by 12-in. foil drip pan beneath center of cooking grate; fill with 2 qt. water.
2. In a small bowl, mix 1 tbsp. brown sugar, salt, herbs onions and rub over pork. Place pork fat side up on oiled cooking grate over drip pan (not over direct heat). If using charcoal, add 5 briquets to each mound of coals now; repeat every 30 minutes of cooking. Cover charcoal grill and open vents; close lid on gas grill. Cook meat until tender when pierced, about 2 to 2 1/2 hours.
3. Meanwhile, in a food processor, whirl remaining 2 tbsp. brown sugar, 1/2 tsp salt; chiles; tomato paste; pepper; and vinegar and whirl until smooth. When meat is tender, generously baste with half of onion mixture. Cook for 15 minutes and baste again. Cook until coating is brown and meat shreds easily with a fork, about 30 minutes more.
4. Spoon about 1/3 cup pulled pork into each roll. Top with a spoonful of Savory Mango Salsa. Serve with lime wedges to squeeze over the meat and more salt to add to taste.