If you are searching for something to serve a crowd on Super Bowl Sunday, think about making pulled pork sandwiches. Super-moist, melt-in-your-mouth pork piled high on a soft bun is both filling and celebratory. The pork is slow cooked and best made in advance, giving you plenty of time to enjoy company and the game. You don't have to be a chef to make these hearty sandwiches, a home cook with elementary culinary skills can master them. For two recipes — one easy and another that requires a little more time —
1 boneless pork shoulder (3 lb.)
1 bottle (18 oz.) barbecue sauce
Juice from 1 medium orange
1/2 cup mayonnaise
12 sandwich rolls, split, toasted
- Place meat in slow cooker; top with barbecue sauce and orange juice. Cover with lid.
- Cook on low for 8 to 10 hours (or on high for 4 to 6 hours).
- Remove meat from slow cooker; cut into small pieces or shred with fork.
- Return meat to slow cooker; stir until meat is evenly coated with the barbecue sauce mixture.
- Spread mayo onto cut sides of rolls. Fill rolls evenly with meat mixture.
4 to 6 cups chicken stock or water
1 (3 lb.) boneless pork butt
Salt and freshly ground black pepper
BBQ Sauce, recipe follows
8 to 12 soft buns with sesame seeds
Pickled jalapenos, recipe follows
- Preheat the grill to medium heat (the grill should maintain a constant temperature of 350°F). Place a drip pan filled halfway with the chicken stock on the briquettes.
- Season the pork butt with salt and pepper and place on the grates of the grill over the drip pan. Close the cover of the grill and let the pork cook for 1 hour.
- Turn the pork over and continue grilling for 2 to 3 hours, or until it reaches an internal temperature of 160°F. More chicken stock may be needed to refill the drip pan during grilling.
- Remove the pork from the grill and let rest for 15 minutes. When it is cool enough to handle, shred the pork into strands with your fingers. Add the shredded pork to the BBQ Sauce and serve on sandwich buns with the pickled jalapenos.
Makes 8-12 sandwiches.
1 tbsp. canola oil
1 small Spanish onion, finely diced
1 jalapeno, finely diced
2 tomatoes, coarsely chopped
1 (15-oz.) can diced tomatoes
2 cups cider vinegar
1/4 cup honey
1/2 cup light brown sugar
1 tbsp. Worcestershire sauce
- Heat oil in a medium saucepan on the grates of the grill.
- Add the onion and jalapeno and cook until soft.
- Add the fresh tomatoes, canned tomatoes and juices, vinegar, honey, brown sugar and Worcestershire sauce, and cook until the sugar has completely melted and the sauce is slightly reduced and thickened.
- Season with salt, to taste. Add the shredded pork and stir to coat.
3 cups rice wine vinegar
3 tbsp. sugar
1 tsp. white peppercorns
1 tsp. coriander seeds
1 tsp. mustard seeds
1/2 tsp. cumin seeds
2 tbsp. kosher salt
3 jalapenos, sliced in half lengthwise
7 sprigs fresh cilantro
Special equipment: 1 (8-oz.) jar
- Combine the vinegar, sugar, peppercorns, seeds, and salt in a medium saucepan and bring to a boil. Let boil for 2 minutes, and then remove from the heat and let sit until cooled to room temperature.
- Place the jalapenos, stem side up, into the jar and pour enough cooled vinegar mixture over them to cover. Pack the cilantro sprigs into the jar. Cover and refrigerate for at least 24 hours and up to 4 days.