| Level: | Easy |
| Total: | 16 hr 10 min |
| Prep: | 10 min |
| Inactive: | 8 hr |
| Cook: | 8 hr |
| Yield: | 4 sandwiches (with leftover pork and sauce) |
Ingredients
- 1/4 cup smoked paprika
- 1/4 cup brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons cracked black pepper
- 2 teaspoons dry mustard
- 1 teaspoon cayenne pepper
- 3 pounds boneless pork shoulder
- 3/4 cup ketchup
- 3/4 cup apple cider vinegar
- 1/2 cup maple syrup
- 1/2 cup minced fresh pineapple
- 1 teaspoon cayenne
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- 4 brioche buns, lightly toasted
- Plantain chips, for serving
Instructions
- For the pork and marinade: In a bowl, mix together the paprika, brown sugar, salt, pepper, mustard and cayenne.
- Put the pork in a resealable plastic bag, add half of the dry marinade, seal the bag and rub the marinade into the meat. Refrigerate overnight up to 24 hours.
- Preheat the oven to 270 degrees F.
- Remove the pork from the fridge and rub with the remaining marinade. Wrap in aluminum foil and put on a baking sheet. Bake until tender, 7 to 8 hours. Pull the pork out of the oven and shred it with two forks
- For the vinegar sauce: In a mixing bowl, whisk together the ketchup, vinegar, maple syrup, pineapple, cayenne, mustard and salt.
- To make the sandwiches: Put a portion of pulled pork in a bowl; add a few tablespoons of vinegar sauce and mix. Pile on the toasted brioche buns and serve with a side of plantain chips.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 303 |
| Total Fat | 17 g |
| Saturated Fat | 6 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 16 g |
| Cholesterol | 60 mg |
| Sodium | 328 mg |