pat's Recipe

Mini Pulled Pork Sandwiches (SJR)

Category: SANDWICHES

For pork and marinade:

1 onion, chopped

6 cloves garlic, peeled

1 jalapeno pepper, seeded and chopped

3/4 cup apple cider vinegar

1/2 cup ketchup

1/3 cup molasses

1/4 cup Dijon mustard

2 teaspoons Worcestershire sauce

2 teaspoons chili powder

2 teaspoons paprika

1 tablespoon salt

4 pounds pork shoulder roast, trimmed of excess fat

1 quart water

For rolls:

12 frozen bread dough rolls, thawed according to package directions

1 egg, lightly beaten with 1 tablespoon water

2 tablespoons sesame seeds

In bowl of food processor, combine all marinade ingredients except pork and water; process until smooth. Pour over pork shoulder, turning to coat on all sides. Marinate at least 3 hours or overnight.

In large pot, mix pork, marinade and water. Bring to simmer over low heat. Cook covered 2 1/2 to 3 hours or until pork pulls apart easily with a fork, turning meat every half hour. Remove pork from pot; shred. Meanwhile, over high heat, reduce sauce by 2/3 or until slightly thickened. Pour over shredded pork and toss to coat.

To make rolls: Preheat oven to 350 degrees. Prepare a whoopee-pie pan with vegetable cooking spray. Place one thawed roll in each pan cavity; spray lightly with cooking spray and cover with plastic wrap. (If you don’t have a whoopee-pie pan, place thawed rolls on cookie sheet that has been greased or sprayed. Spray dough with cooking spray and cover loosely with plastic wrap)

Let sit in a warm area 30 minutes or until doubled in size. Press down dough lightly to fill whoopee-pie cavity. Brush with egg wash and sprinkle with sesame seeds. Bake 15 to 18 minutes or until light golden brown.

Slice rolls (or use store-bought buns) and fill with pork. Garnish with pickles and pennant-shaped picks, if desired.

Makes about 12 mini sandwiches.