Recipe by Karabea
A pulled pork recipe from the October 2008 issue of "Every Day with Rachael Ray." Looks really good!
Top Review by KPD
this was fantastic!! a keeper for sure! used a 4 lbs. bone-in sirloin pork roast. loved the rub!! i used smoked paprika which gave it a fabulous smell!! i also added some garlic powder to the rub. i love the idea of tossing the pulled pork with the vinegar mixture, instead of just serving the pulled pork with a vinegar or tomato based sauce. the coleslaw dressing was to die for! we actually smoked the pork for the first 4 hours, then wrapped in foil and finished off in the oven until the internal temp reached 195. thanks for posting, this rocks!! made for pac spring '10.
Pulled Pork Sandwiches
- 44.37 ml salt
- 29.58 ml pepper
- 14.79 ml sweet paprika
- 2267.96 g boneless pork shoulder
- 29.58 ml vegetable oil
- 78.07 ml apple cider vinegar
- 78.07 ml distilled white vinegar
- 7.39 ml sugar
- 4.92 ml hot pepper sauce
- 8 hamburger buns, split
- 118.29 ml apple cider vinegar
- 118.29 ml distilled white vinegar
- 29.58 ml sugar
- 9.85 ml hot pepper sauce
- 4.92 ml crushed red pepper flakes
- 4.92 ml salt
- 0.59 ml pepper
- 1247.37 g green cabbage, cored and shredded
Directions See How It's Made
- 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.