Pulled pork is the perfect slow-cooking winter dish, warm and spicy. This is my pork sandwich recipe, and is, in my humble opinion, THE BEST.
You could put some of this pulled pork on a bun but it does get messy. You see, the sauce soaks into the buns and if you tried to pick one up with your hands it would completely fall apart.
Or you could do what we do – pile up the pulled pork on a wrap and add all the fixings (white rice, sour cream et cetera) and roll it up like a burrito.
- 1 large onion, chopped
- 6 garlic cloves, peeled
- 2 teaspoons of Chipotle chile powder
- 1 Tbsp tomato paste
- 2 Tbsp Dijon mustard
- 3/4 cup distilled white vinegar
- 1 teaspoon paprika
- 1/3 cup ketchup
- 2 teaspoons Worcestershire sauce
- 1/4 cup light brown sugar
- 1 bay leaf
- 3 lbs of pork butt shoulder roast, trimmed of excess fat
- Purée all of the sauce ingredients (everything except the bay leaf and the pork) in a blender until smooth. If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.
- Put sauce, bay leaf, and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.
- Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauce and shred into small pieces. Set aside.
- Reduce the sauce by two thirds. Add the pork back to the sauce. Salt to taste. Remove bay leaf before serving.