Pulled Pork Sandwich
Carrie Hicks
ingredients
- 1 Boneless pork shoulder (about 4 to 4 1/2 lbs.)
- 4 Tbsp. Kosher salt
- 1 Tbsp. Freshly ground black pepper
- 1 1/2 C Light brown sugar
- 1/4 C Paprika
- 2 - 3 Sprigs thyme, leaves only
- 4 Cloves garlic
- 1/4 C Red wine vinegar
- Scant 1 Tbsp. Cayenne
- 3 Tbsp. Extra-virgin olive oil
directions
- 1
Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
- 2
Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat oven to 325.
- 3
Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy brown (it should look mahogany). Let the meat rest on a cutting board for 10 minutes before slicing.
Source: Carrie Hicks
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews