| Level: | Intermediate |
| Total: | 10 hr 40 min |
| Prep: | 1 hr 30 min |
| Cook: | 9 hr 10 min |
| Yield: | 10 sandwiches |
Ingredients
- 1/2 cup spicy brown mustard
- 1/4 cup honey
- Kosher salt and freshly ground pepper
- 1 tablespoon Hungarian paprika
- 3 cloves garlic, minced
- 1 7-to-9-pound bone-in pork shoulder, skin removed
- 10 crusty rolls, split
- Coleslaw, for serving
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 4 medium onions, chopped
- Kosher salt and freshly ground pepper
- 8 cloves garlic, minced
- 1 teaspoon Hungarian paprika
- 1/2 cup packed light brown sugar
- 1 cup apricot preserves
- 1 cup ketchup
- 2 teaspoons hot chili sauce (such as Sriracha)
- 2 teaspoons apple cider vinegar
Instructions
- Prepare the pork: Combine the mustard, honey, 1 teaspoon salt, 1 tablespoon pepper, the paprika and garlic in a bowl. Prick the pork on all sides (including the fat) with a paring knife, about 1/2 inch deep. Brush all over with the mustard mixture. Tightly wrap with plastic wrap and refrigerate at least 6 hours.
- Unwrap the pork, place in a roasting pan and bring to room temperature. Meanwhile, preheat the oven to 250 degrees F.
- Transfer the pork to the oven and pour 1 inch hot water into the pan. Cook 3 hours, adding water as needed to maintain 1 inch.
- Remove the pan from the oven, add water if needed and cover tightly with foil. Return to the oven and cook 6 more hours. Turn off the oven and let the pork rest inside, about 1 hour.
- Meanwhile, make the sauce: Melt the butter with the oil in a large skillet over medium heat. Add the onions, season with salt and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and paprika and cook 2 to 3 more minutes (reduce the heat if the garlic starts to brown). Stir in the brown sugar, preserves, ketchup and chili sauce, stirring after each addition. Bring to a simmer, then stir in the vinegar. Add salt to taste.
- Remove the pork from the oven and take the meat off the bone. Coarsely shred the meat using 2 carving forks. Toss with some of the barbecue sauce and pan juices and season with salt and pepper. Serve on rolls with coleslaw.
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 338 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 17 g |
| Cholesterol | 62 mg |
| Sodium | 420 mg |
Reviews
I been making Sunny’s pulled pork sandwiches every year for our block party and EVERYONE LOVES THEM!