Subj : Melissa Clark Top 50 - 47
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From : Dave Drum
Date : Sat Sep 28 2024 19:11:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pulled Pork Sandwiches
Categories: Pork, Herbs, Bbq, Chilies. br
     Yield: 9 servings

MMMMM----------------------------PORK---------------------------------
 1 1/2 ts Whole coriander seed
 1 1/2 ts Whole cumin seed
 1 1/2 ts Black peppercorns
 2 1/4 ts Coarse kosher salt
 1 1/2 ts Dry mustard powder
 1 1/2 ts Ground chile
     3 tb Dark brown sugar
 3 1/2 lb Boneless pork shoulder
          Hamburger or brioche buns;
          - to serve

MMMMM-------------------------BBQ SAUCE------------------------------
 1 1/2 c  Ketchup
   1/4 c  Packed dark brown sugar
     2 tb Molasses
     2 cl Garlic; minced or grated
   1/4 c  Cider vinegar
     2 tb Worcestershire sauce
     2 ts Paprika
     1 ts Black pepper
     1 ts Dry mustard powder
       pn Cayenne
       ds Hot sauce; more to taste

MMMMM----------------------------SLAW---------------------------------
 1 1/2 lb Head green cabbage; outer
          - leaves removed, shredded
   1/2 sm Red onion; thin sliced
     1 lg Jalapeno; seeded or not,
          - thin sliced
   3/4 c  Mayonnaise
     2 tb Cider vinegar
     2 tb Extra-virgin olive oil
     1 ts Coarse kosher salt
          Black pepper

 Assemble the spice rub for the pork: In a dry, small
 skillet over medium-low heat, toast coriander, cumin and
 peppercorns until fragrant, 1 to 2 minutes. Using a
 spice grinder or mortar and pestle, grind toasted spices
 into a fine powder. Transfer to a bowl and mix with
 salt, mustard powder, chile powder and sugar.

 If your roast is tied up, untie it. Massage meat
 generously with spice rub. If you have time, let meat
 rest for an hour or two at room temperature, or
 refrigerate for several hours or overnight.

 Set oven @ 300ºF/150ºC.

 Place pork in a baking pan and roast for 3 to 4 hours or
 until meat is pull-apart tender and internal temperature
 reads 200 degrees on a meat thermometer. Let meat cool
 for at least 30 minutes before pulling it apart and
 shredding with your hands or two forks. (This works best
 when the meat is warm but not hot.)

 Prepare the barbecue sauce: Combine ingredients in a
 medium pot. Simmer over medium-low heat for 15 to 20
 minutes, stirring occasionally, until sauce has deepened
 in color. Season with more hot sauce if you like. Add
 two-thirds of the sauce to meat and toss to coat, adding
 more sauce as needed. (Any leftover sauce will keep for
 at least 2 weeks in the refrigerator.)

 Make the slaw: Combine cabbage, onion and jalapeño in a
 large bowl. In a small bowl, whisk together mayonnaise,
 vinegar, olive oil, salt and pepper. Add dressing to
 cabbage and toss well.

 Serve pulled pork with slaw, buns and hot sauce on the
 side, letting people assemble their own sandwiches.

 By: Melissa Clark

 Yield: 8 to 10 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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