Pulled-Pork Sandwiches

INSTRUCTIONS:

For the pork: Rub thyme in between your fingers to release oils. Combine the thyme, fennel seed, cumin, smoked paprika and 1/2 teaspoon of the pepper. Spread evenly over pork; cover with plastic wrap and refrigerate 4-6 hours or overnight.

Preheat oven to 275°. Select a lidded pan just large enough to hold the pork. With the pan over medium to medium-high heat, add 1-2 tablespoons olive oil. Season pork with salt then brown all sides; remove from pan and set aside. Discard any burned bits in the pan then add the onions, a sprinkle of salt and more oil if needed. Reduce heat to medium-low and cook onions until soft and translucent, adding the garlic cloves toward the end of the cooking. Add the vinegar and stock to deglaze the pan. Stir in tomato paste then bring mixture to a boil.

Place pork in the pan. Add water or more stock as needed to bring the liquid level to about half way up the pork. Cover pan and place in the oven. Cook for 2 1/2 -3 hours; check the liquid level and turn the pork every 45 minutes or so until the meat is falling off the bone and a knife inserted into the thickest part meets no resistance.

For the sauce: Remove meat from pan and cool for at least 10 minutes before shredding it. Discard garlic cloves and skim any fat from the liquid and onions in the pan. If a lot of liquid remains, bring to a boil and reduce to about 1 1/2-2 cups before stirring in the ketchup, vinegar, Worcestershire sauce, remaining 1/4 teaspoon pepper and garlic salt. Add the pulled pork back into the pan, mix with the onion and sauce. Taste and adjust seasonings. Keep warm until ready to serve or cool and refrigerate. Reheat in a 325° oven or in a pan over medium-low heat, stirring occasionally. Add water or broth as needed to keep moist. Serve on buns with a generous spoonful of Kalamata Coleslaw on top.