I’ve been having a craving for pulled pork. Possibly because I’ve seen the commericals for the Subway Pulled pork about a hundred times at work. The problem with their pulled pork sandwhich is that it’s about $10. I knew I could make something way better and way cheaper, and I was right. I spent $47 on the dinner for yesterday and there’s still left overs. Win. Now, this recipe comes with a cole slaw recipe, but I didn’t make the slaw because I wanted to make a healthier side dish, so I made baked zuchinni sticks instead.
Cider-Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork
12 hamburger buns
- Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it’s falling apart.
- While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you’re ready for it.
- When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it’s resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
- While the pork is still warm, you want to “pull” the meat: Grab 2 forks. Using 1 to steady the meat, use the other to “pull” shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
- To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
1 medium onion, chopped and carmalized
2 tblsp Apple Cidar Vingar
2 tblsp Honey
1 tbsp prepared mustard
1 cp mayo
1 cup Panko
1/2 cup parmesean
1 tbsp mixed Italian Herbs
- Cut the zuchinni into strips lengthwise and cut in half. Put them in a colander and sprinkle with salt. Let them sit for an hour while you make the dip. The zuchinni will give of water.
- Put the carmalized onion, honey, mustard, and vingar into a food processor and blend until smooth. Remove from blender and mix in mayo.
- Pat the zuchinni dry. Mix the panko, parmesean and herbs in a bowl. Whisk the 3 eggs in a seperate container. Dip the sticks into the egg then the dry mixture one at a time and place on an oiled cookie pan. Cook at 425 for 12 minutes, or until they begin to brown. Enjoy!