Well used recipes that are splattered and marked up are the best. That is exactly the case with this pulled pork recipe that I have long since forgotten where I got it from. The page was slyly torn out of a magazine at some doctor's office, for which I felt guilty for a while. Now that I look back at how many times I've made these tasty sandwiches and how the simple flavors bring me back to happy times, I'm glad I took that recipe even if it did mean that someone else didn't get to see it!
Carolina Pulled Pork Sandwich
looted from a dentist's office magazine
We prefer to double this sauce~
¼ cup butter
1 - 2 large onions, chopped
3 -5 cloves garlic, pressed
1 Tbs mustard (recipe calls for powdered, but I use dijon if I don't have powdered on hand!)
1 Tbs paprika (I use 1½ tsp sweet + 1½ tsp hot)
1 tsp ground cumin
1 tsp cayenne pepper
2 cups ketchup
3 Tbs brown sugar
¼ cup apple cider vinegar
2 cups water
1 tsp salt
1 whole 5 lb pork roast
Place pork roast in a crock pot, cover with water and cover with the lid. Cook until pork is very tender and falls apart when pulled with a fork.
In a large pot melt butter. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 additional minute. Add mustard, paprika, cumin and cayenne; cook for 1 minute. Add ketchup, sugar, vinegar and water. Simmer, covered for about 30 minutes. Uncover and simmer for 30 minutes more. Add salt and pepper to taste. (Can be made 2 days ahead; refrigerate, covered. Heat before using.)
After the pork is cooked, place in a large bowl. Shred. Add sauce and mix until combined. Spoon heaping amounts onto toasted buns and watch for smiles of pleasure!!
Note: I usually double the sauce as we prefer our pork to be "saucy".