Creating memories in the kitchen...One meal at a time.

Sunday, March 29, 2009

Pulled Pork

I love bbq sauce. Almost any sauce really. I'll admit it, I am a dipper. I get it from my Dad. I like sauce on practically everything. These sandwiches are a nice change from regular old burgers. There are lots of recipes out there that require you to be home all day tending the oven and they are outstanding but when you need something easier these are great. The recipe comes from Williams Sonoma. Like I said before. Everything I have tried from their website has turned out fabulous. I don't have a Williams Sonoma here so I just use regular bbq in place of the sauce called for in the recipe. Julia has made it for us with the bbq sauce it calls for and it is really good. It has a nice tang to it. If you want to be really southern, top your sandwich with a nice scoop of coleslaw. If you like it with a lot of bbq sauce you can add more to taste.

Pulled Pork Sandwiches

3 1/2 Tbs. grilling rub for ribs ( I use Mc Cormick pork rub)
1 quart warm water, plus more as needed
5 lb. boneless pork shoulder
1 yellow onion, thinly sliced
2 1/2 cups mustard and molasses grilling sauce, plus more for serving (optional)
8 to 10 hamburger buns, split and toasted

In a large bowl, dissolve 2 Tbs. of the grilling rub in the 1 quart warm water. Put the pork in a slow cooker. Add the onion and carefully pour in the water mixture, adding more water if needed to almost cover the pork. Cover the slow cooker and cook on high for 3 hours. Using roast lifters or tongs, turn the pork over and cook until the meat shreds easily when pulled with a fork, about 2 hours more. Continue cooking as needed, up to 1 hour more. Transfer the pork to a baking sheet, cover loosely with aluminum foil and let cool for 1 hour. Using 2 forks, shred the meat, discarding any fat, and transfer to a large bowl. Stir in the remaining 1 1/2 Tbs. grilling rub and the 2 1/2 cups grilling sauce. To serve, place about 2/3 cup of the pork on the bottom of each bun. Top with more sauce and the tops of the buns. Arrange the sandwiches on a platter and serve immediately. Serves 8 to 10.
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