Pulled Pork Sandwiches with Stone Fruit Salsa

 

Here, Boston Butt is flavored with herbs, spices, and condiments I suspect you already have in the pantry, or lining the fridge door. The recipe yields 12 heaping sandwiches, or twice as many mini ones, but use a larger piece of meat to serve a larger party, and simply scale up the seasonings as you see fit. Since the dish is prepared entirely ahead of time, it won't tie you to the stove when your guests arrive. (It also makes great leftovers.) The picture shows a brioche bun, but the sandwich is just as tasty served on cheap potato buns.

What you will need

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1/2 tablespoon hot pepper paste

5-6 garlic cloves, divided, peeled

3 tablespoons light brown sugar

1 tablespoon dried oregano

1 tablespoon ground thyme

1 tablespoon smoked paprika

1 tablespoon sea salt

1 tablespoon cider vinegar

3 tablespoons olive oil

4-5 pound Boston butt (pork shoulder)

1 small white onion

2 medium carrots

2 cups beef or veal stock

1 small red onion

1 serrano pepper

juice of 1 lime

1 teaspoon honey

1 tablespoon white vinegar

1 tablespoon olive oil

4 nectarines

// 12 large buns, or 24 mini ones. Potato works well, but brioche does too. Any soft bun will work.

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