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Best Meal Ever: Slow-Roasted Pulled Pork Sandwich

posted: 06/03/18
by: TLCme

Slow-Roasted Pork Sliders

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These slow-roasted pulled pork sandwiches are the perfect entree for your next party. They even have a special ingredient--BUSH'S® Barbecue Baked Beans!





Slow-Roasted Pork Sandwiches w/ Barbecue Baked Bean Sauce
Serves 8

Bean Sauce
1 28-oz. can BUSH'S® Barbecue Baked Beans
1/2 c. pure maple syrup
2 c. low-sodium chicken stock
1/4 c. vegetable oil

Pork Shoulder
1 6lb. bone-in pork shoulder
Kosher salt and freshly ground black pepper, to taste 1/4 c. apple cider vinegar
2 T. sugar
2 T. whole grain mustard
1/2 c. extra virgin olive oil, plus more for drizzling
1/2 sm. red cabbage, shredded
2 lg. carrots, peeled and coarsely grated
1 c. flat leaf parsley leaves
8 pretzel buns

Preheat oven to 300 degrees.

Meanwhile, puree baked beans and maple syrup in a blender or food processor. Transfer 1 c. to a medium bowl and reserve the rest for later. Whisk chicken stock into the 1 c. baked bean sauce and set aside.

Heat vegetable oil in a large dutch oven over medium-high heat. Season pork shoulder generously all over with salt and pepper. When oil is shimmering, sear, skin side down, until golden brown, about 5 minutes. Flip, and repeat on opposite side. Add chicken stock mixture to pot. Bring to a simmer, then cover and transfer to oven. Braise, basting every hour or so, until meat is falling off the bone and juices are thick and syrupy, 5-6 hours.

While pork is braising, in a large bowl whisk together vinegar, sugar, and mustard. Slowly drizzle in olive oil, whisking constantly, until dressing is emulsified. Season to taste with salt and pepper. Add cabbage, carrot, and parsley leaves to bowl and toss to coat. Set slaw aside, covered, to allow flavors to develop, at least 1 hour.

Remove pork shoulder from oven and transfer to a grooved cutting board, leaving remaining juices in dutch oven. Whisk in 1 c. reserved baked bean sauce. Using two forks, shred pork into big chunks, discarding bones and any excess fat, and return to pot. Toss to thoroughly coat with sauce, then build sandwiches. Drizzle with remaining baked bean sauce, top with cabbage slaw, and serve.

Presented by BUSH'S® Baked Beans