Marilyn’s Pulled Pork Sandwiches
Serve with Bethel Heights Pinot Noir or Rosé.
- 6 lbs pork loin rib end (or pork shoulder, though the fat content is higher)
- Large hamburger buns or other soft sandwich rolls
- One bunch chopped sage leaves (or use dried)
- Garlic powder
- Four cups whole milk
- Two chopped carrots; one large onion, chopped
- Two tsp each coriander seed and thyme leaves.
- Dried peppers, crushed – your choice of heat
- Olive oil
- Salt and pepper to taste
- Cut meat into three large pieces, working around the bone.
- Rub with half the chopped sage leaves (or 3 tsp dried sage leaves) and garlic powder (1 Tbs).
- Cover and refrigerate overnight, turning once.
Preheat oven to 225.
- Remove meat and wipe off sage and garlic.
- Brown meat in large skillet, in 3 T olive oil, fat side down, then on all sides, two or three minutes per side.
- Salt and pepper generously.
- Place browned meat in a roasting pan just large enough to hold the meat in a single layer.
- In the same skillet, sweat on low heat sliced carrots and onion, and rest of chopped fresh sage, or 2 Tbs dried sage. Cover and cook until soft. Add 1 tsp each salt and pepper.
- Add milk, thyme, coriander seed, crushed garlic and crushed dried peppers to taste. I use four peppers, varying in heat..
- Bring braise to simmer, and add slowly to the meat.
- Cover pan tightly with foil, and place in preheated oven. Cook for 7 hours, and then check. Meat should shred easily with two forks, and milk will be custard-like. It may take more time, depending on size of meat chunks.
- When meat is cool enough to handle, remove from braise and discard braise. At this point you can refrigerate the meat overnight, then shred, removing fat as you go in the morning. Or, pull apart and remove fat when the meat is cool enough to handle. Salt and pepper to taste.
- ½ c of your favorite barbeque sauce
- ½ c rich chicken or turkey stock
- 3 – 5 Tbs tarragon or cider vinegar, to taste.
Simmer until sauce thickens, and add to meat.
Serve pork on buns, with sliced tomato, lettuce, and dill pickles.
Cole slaw is a traditional side dish, and is often added to the sandwich itself in lieu of the
condiments named above.