A pulled pork recipe from the October 2008 issue of "Every Day with Rachael Ray." Looks really good!
Pulled Pork Sandwiches
- 3 tablespoons salt
- 2 tablespoons pepper
- 1 tablespoon sweet paprika
- 1 (5 lb) boneless pork shoulder
- 2 tablespoons vegetable oil
- 1⁄3 cup apple cider vinegar
- 1⁄3 cup distilled white vinegar
- 1 1⁄2 teaspoons sugar
- 1 teaspoon hot pepper sauce
- 8 hamburger buns, split
- 1⁄2 cup apple cider vinegar
- 1⁄2 cup distilled white vinegar
- 2 tablespoons sugar
- 2 teaspoons hot pepper sauce
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 (2 3/4 lb) green cabbage, cored and shredded
- Preheat the oven to 300 degrees. Mix together the salt, pepper, and paprika; sprinkle all over the pork and rub inches
- In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy duty foil and double wrap the pork.
- Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450 degrees and roast for 20 minutes more.
- Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar, and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw (recipe follows), if using.
- For the coleslaw: In a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt, and pepper. Add the cabbage and toss. Let stand for 30 minutes, then toss and serve.