MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pulled Pork Sandwiches
 Categories: Pork, Herbs, Bbq, Chilies. br
      Yield: 8 Servings

MMMMM----------------------------PORK---------------------------------
  1 1/2 ts Whole coriander seed
  1 1/2 ts Whole cumin seed
  1 1/2 ts Black peppercorns
  2 1/4 ts Coarse kosher salt
  1 1/2 ts Dry mustard powder
  1 1/2 ts Ground chile
      3 tb Dark brown sugar
  3 1/2 lb Boneless pork shoulder
           Hamburger or brioche buns;
           - to serve

MMMMM-------------------------BBQ SAUCE------------------------------
  1 1/2 c  Ketchup
    1/4 c  Dark brown sugar; packed
      2 tb Molasses
      2 cl Garlic; minced or grated
    1/4 c  Cider vinegar
      2 tb Worcestershire sauce
      2 ts Paprika
      1 ts Black pepper
      1 ts Dry mustard powder
      1 pn Cayenne
      1 ds Hot sauce; more to taste

MMMMM----------------------------SLAW---------------------------------
  1 1/2 lb Head green cabbage; outer
           - leaves removed, shredded
    1/2 sm Red onion; thin sliced
      1 lg Jalapeno; seeded or not,
           - thin sliced
    3/4 c  Mayonnaise
      2 tb Cider vinegar
      2 tb Extra-virgin olive oil
      1 ts Coarse kosher salt
           Black pepper

  Assemble the spice rub for the pork: In a dry, small skillet over
  medium-low heat, toast coriander, cumin, and peppercorns until
  fragrant, 1 to 2 minutes. Using a spice grinder or mortar and
  pestle, grind toasted spices into a fine powder. Transfer to a bowl
  and mix with salt, mustard powder, chile powder, and sugar.

  If your roast is tied up, untie it. Massage meat generously with
  spice rub. If you have time, let meat rest for an hour or two at
  room temperature, or refrigerate for several hours or overnight.

  Set oven @ 300°F/150°C.

  Place pork in a baking pan and roast for 3 to 4 hours or until meat
  is pull-apart tender and internal temperature reads 200°F on a meat
  thermometer. Let meat cool for at least 30 minutes before pulling
  it apart and shredding with your hands or two forks. (This works
  best when the meat is warm but not hot.)

  Prepare The Barbecue Sauce:

  Combine ingredients in a medium pot. Simmer over medium-low heat
  for 15 to 20 minutes, stirring occasionally, until sauce has
  deepened in color. Season with more hot sauce if you like. Add
  2/3rds of the sauce to meat and toss to coat, adding more sauce as
  needed. (Any leftover sauce will keep for at least 2 weeks in the
  refrigerator.)

  Make The Slaw:

  Combine cabbage, onion, and jalapeño in a large bowl. In a small
  bowl, whisk together mayonnaise, vinegar, olive oil, salt, and
  pepper. Add dressing to cabbage and toss well.

  Serve pulled pork with slaw, buns and hot sauce on the side,
  letting people assemble their own sandwiches.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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