MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pulled Pork Sandwiches
Categories: Pork, Herbs, Bbq, Chilies. br
Yield: 9 servings

MMMMM----------------------------PORK---------------------------------
1 1/2 ts Whole coriander seed
1 1/2 ts Whole cumin seed
1 1/2 ts Black peppercorns
2 1/4 ts Coarse kosher salt
1 1/2 ts Dry mustard powder
1 1/2 ts Ground chile
3 tb Dark brown sugar
3 1/2 lb Boneless pork shoulder
Hamburger or brioche buns;
- to serve

MMMMM-------------------------BBQ SAUCE------------------------------
1 1/2 c Ketchup
1/4 c Packed dark brown sugar
2 tb Molasses
2 cl Garlic; minced or grated
1/4 c Cider vinegar
2 tb Worcestershire sauce
2 ts Paprika
1 ts Black pepper
1 ts Dry mustard powder
pn Cayenne
ds Hot sauce; more to taste

MMMMM----------------------------SLAW---------------------------------
1 1/2 lb Head green cabbage; outer
- leaves removed, shredded
1/2 sm Red onion; thin sliced
1 lg Jalapeno; seeded or not,
- thin sliced
3/4 c Mayonnaise
2 tb Cider vinegar
2 tb Extra-virgin olive oil
1 ts Coarse kosher salt
Black pepper

Assemble the spice rub for the pork: In a dry, small
skillet over medium-low heat, toast coriander, cumin and
peppercorns until fragrant, 1 to 2 minutes. Using a
spice grinder or mortar and pestle, grind toasted spices
into a fine powder. Transfer to a bowl and mix with
salt, mustard powder, chile powder and sugar.

If your roast is tied up, untie it. Massage meat
generously with spice rub. If you have time, let meat
rest for an hour or two at room temperature, or
refrigerate for several hours or overnight.

Set oven @ 300ºF/150ºC.

Place pork in a baking pan and roast for 3 to 4 hours or
until meat is pull-apart tender and internal temperature
reads 200 degrees on a meat thermometer. Let meat cool
for at least 30 minutes before pulling it apart and
shredding with your hands or two forks. (This works best
when the meat is warm but not hot.)

Prepare the barbecue sauce: Combine ingredients in a
medium pot. Simmer over medium-low heat for 15 to 20
minutes, stirring occasionally, until sauce has deepened
in color. Season with more hot sauce if you like. Add
two-thirds of the sauce to meat and toss to coat, adding
more sauce as needed. (Any leftover sauce will keep for
at least 2 weeks in the refrigerator.)

Make the slaw: Combine cabbage, onion and jalapeño in a
large bowl. In a small bowl, whisk together mayonnaise,
vinegar, olive oil, salt and pepper. Add dressing to
cabbage and toss well.

Serve pulled pork with slaw, buns and hot sauce on the
side, letting people assemble their own sandwiches.

By: Melissa Clark

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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