Pork Sandwiches + Barbecue Sauce

So you made that pork shoulder and now you're like " What the hell to do with all this meat?"  Well, first I would tell you to make tacos (yes, in our kitchen, tacos are always the first answer to almost any food question) then I would tell you make this sandwich.  And some coleslaw.  

It's very simple and quick but the home made sauce is what makes these special.  I think this would be a great picnic sandwich.  

Pork Sandwiches + North Carolina-style Barbecue Sauce

For the sauce:

1/2 cup apple cider vinegar

2 tablespoons ketchup

2 tablespoons light brown sugar

1 teaspoon red chile flakes

s + p

For the sandwiches:

rolls or bread

pulled pork, about 1 cup per sandwich

shredded cabbage or coleslaw, optional

Whisk together vinegar, ketchup, sugar, chile flakes, salt and pepper.  (I like to shake it all together in a jar.)  

Toss 1 cup of pork with a scant 1/4 cup of sauce for each sandwich.  Pile onto the bread and top with cabbage or slaw.  



Slow Roasted Pork Shoulder

Over the weekend the largest bone in pork shoulder I've ever seen was welcomed into our home and oven.  We will be eating pork all week long in the form of sandwiches, pasta dishes, tacos and my favorite, plain in the light of an open fridge.  (Really, those little stolen bites pinched from the container are the best.)   

Our 8lb shoulder gave about 7 cups of shredded meat.  We made a fresh pasta dish and it was very satisfying.  The recipe serves 4.

Slow Roasted Pork Shoulder + Simple Rub

for the rub:

1 tablespoon light brown sugar

1 tablespoon kosher salt

2 teaspoons cumin 

1 teaspoon mustard powder

1  teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon coriander

For the roast:

1 bone in pork shoulder

1 carrot, peeled, quartered

1 celery stalk, quartered

1 onion, quartered


Mix brown sugar, salt, cumin, mustard powder, black pepper, paprika and coriander.  

Trim the thick layer of fat from the pork shoulder and discard.  Rub all over with spice mixture.  Let it sit for about an hour.  

Heat oven to 300 degrees.  Place pork shoulder on a roasting rack in a pan with carrot, celery, onion and 1 cup of water.  Place in oven.  Flip and bast every hour.  If water dries out add more.  Roast about 6-8 hours.  The shoulder will be very soft, if poked with a knife the meat will not resist.   The longer the roasting time, the more tender it will be.  It takes a lot to over cook a pork shoulder.  

Remove from oven and let rest 30 minutes.  Shred with your hands, discard all fatty bits, saving the pulled meat.  

Strain cooking liquid and use a fat separator if you have one.  

To make the pasta, make a well in a pile of 2 cups flour.  Stir together 2 eggs and 2 egg yolks and pour into the flour well.  Use a fork to whisk in the flour to the eggs.  Once, the fork becomes useless, use your hands, lightly knead, adding water if needed to bring it together into a dough.   Wrap in plastic, set aside to rest 1 hour. Divide into 2 portions for easier handling.  Use a pasta machine or rolling pin to roll out. Cut into linguine.  With the pasta machine, roll thru all settings, starting with the thickest one first.  With the rolling pin, roll out until see-through. 

Boil a pot of water.  Add pasta, cook about 3 minutes, drain, rinse, drain.  

Heat about 1/4 cup pork roasting liquid, red chile flakes and a small splash olive oil in a large pan over medium heat.  Add cooked noodles and about 2 cups pulled pork meat.  Cook, stirring until hot, finish with salt, squeeze of lemon and grated parmesan cheese.