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Category: SANDWICHES
Prep Time: Cook Time: Total Time:
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.
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Mini Pulled Pork Sandwiches (SJR)
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Category: SANDWICHES
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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