Since we made these sandwiches, anytime I need pulled pork, we braise it like it is called for in this recipe. The pork is so moist and pull-apart good we can't resist eating some of it before it gets put into sauce, burritos, or another dish.
1 trimmed boneless pork shoulder roast (3 lbs)
salt and pepper
2 TBSP canola oil
1 yellow onion, finely chopped
1 clove of garlic, minced
1 can chicken broth
2 C barbeque sauce
2 TBSP yellow mustard
1/4 C homey
Braising the pork:
Season the pork with salt and pepper.
In a large heavy pot, warm the oil over medium-high heat.
Put the pork in the oil and turn it often, browning it on all sides. This will take about 10 minutes.
Remove the pork and set aside.
Pour out all of the fat from the pan leaving 2 TBSP in the pot.
Add the onion and saute over medium-high heat for 3-5 minutes until tender.
Add the garlic - cook for 1 minute.
Add 1/2 C of the stock, 1 tsp salt, and 1/2 tsp pepper.
Return the pork to the pot, cover, and braise the pork on medium heat for about 2 hours (it will be very tender). Braising is a method used to slowly cook large pieces of food in liquid in a covered pot.
Throughout the two hours, turn the meat every 20 minutes and add more chicken stock when necessary. There should always be some liquid in the pot.
When cooked thoroughly, shred the pork discarding all of the fat remnants.
Place the shredded pork back in the pot.
Add the bbq sauce, honey, mustard, 1/2 tsp salt, and 1/2 tsp pepper and stir well.
Let the pork cook for about 1/2 hour until the sauce has thickened.
Serve on rolls as sandwiches.
Adapted slightly from the Williams-Sonoma Cooking Essentials cookbook.