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North Carolina Pulled Pork Sandwiches

Posted By Chris On November 27, 2012 @ 10:30 pm In Main Dishes,Slow Cooker Revolution | 5 Comments

We’re really starting to get into this slow cooker thing. How great is it to come home to food that’s ready to eat? Though, oops — this recipe does have the extra step of making a sauce using the reduced cooking liquid, so it’s not as one-and-done as others. The following is adapted from Slow Cooker Revolution, has the perfect blend of vinegar, smoke, sweet, and moist pork. We served the pork on a Macrina brioche bun. Dee. Lish.

North Carolina Pulled Pork Sandwiches
3 tbsp brown sugar, divided
2 tbsp paprika
1 tbsp chili powder
1/2 tbsp ground cumin
salt and pepper
1 2.5-lb boneless pork butt, trimmed and halved
1 large smoked ham hock, rinsed
1 cup chicken broth
1/2 cup cider vinegar
3/8 cup (6 tbsp) ketchup
3/4 tsp liquid smoke

Combine 1.5 tablespoons brown sugar, paprika, chili powder, cumin, 1 teaspoons salt, and 1/2 tablespoon pepper in bowl. Using a fork, prick the pork all over. Rub the brown sugar mixture over the pork, wrap tightly in plastic wrap, and refrigerate for 8 to 24 hours.
Place ham hock in slow cooker. Unwrap the pork and place on top of the ham hock. Pour broth over pork, cover, and cook until pork is tender, 9 to 11 hours on low or 5 to 7 hours on high.
Transfer pork and ham hock to a large bowl, let cool slightly, then shred into bite-size pieces discarding skin, bones, and excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
Strain liquid into medium saucepan and simmer until thickened and measures 1/2 cup, 20 to 30 minutes. Whisk in vinegar, ketchup, liquid smoke, and remaining 1.5 tablespoons sugar and bring to simmer. Season with salt and pepper to taste.
Toss shredded pork with 3/4 cups sauce; add more sauce as needed to keep meat moist.
Serve on buns with pickle chips and extra sauce.

4 generous servings


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